Toasted Cream Is The New Brown Butter

Non-enzymatic browning gives us many gifts. The crust on a loaf of bread, the umami-rich taste of browned onions, the nutty wonder that is browned butter - all of these things are deeper, more flavorful versions of themselves. You've probably been browning your butter for some time now, but the good people at Serious Eats have figured out how to give cream the same treatment, with delicious results.

Photo by Nathan Dumlao on Unsplash

Read the whole piece (linked below) to understand the science behind the process, but first let's take a moment to appreciate how big this development is. In its simplest form, this caramelised cream will add depth and warmth, inviting flavours to your morning coffee, but it also has the potential to transform both your mashed potato and ice cream games which, let's face it, are the most important games around.

Also, this isn't a hard thing to do. Like Stella Parks' caramelised, but not melted, sugar, the process relies on cooking the cream low and slow. You can use a sous vide setup (24 hours at 82C) or pressure cooker (high pressure for two hours), just make sure to add a bit of bicarbonate of soda to maximise the browning process. Once you have your "toasted" cream, you are ready to add it to any dairy-containing recipe that would benefit from some depth, which is most of them.

If You Like Brown Butter, You'll Love Toasted Cream [Serious Eats]


Comments

    This effort is all for nought if no one can save Australians from the festering scourge that is salted caramel. It's taking over everything, and if it isn't stopped we're not far away from being affronted with such horrors as salted caramel chewing gum, salted caramel coca cola, incense, LCMs, mineral water, vegemite, tea bags, weet bix...

      The American's founded their country on raiding ships and throwing the tea in the harbour.. I say we do it with salted caramel!

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