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Emily's avatar

Re: browned butter, have you ever tried laminating pastry with it? I once attempted to laminate some sfogliatelle with brown butter and it was v v tricky, I don’t feel like it softens to the same consistency as normal butter so I ended up with uneven lumps. Some of this is probably down to the reduction of water content, so I guess you could weigh the butter first then reweigh after and then add water to reach the previous weight? And then maybe emulsify with a stick blender? My kingdom for a brown butter croissant....

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Pete's avatar

For your evaporated milk dilemma, let me recommend Kenji’s mac and cheese. Nothing earth shattering, but super quick and easy. I made it with Munster yesterday. Winning!

https://www.seriouseats.com/recipes/2017/01/3-ingredient-stovetop-mac-and-cheese-recipe.html

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