Our Chef's Techniques will teach you a base knowledge necessary for some of our Expert Le Bocal preps.
With each Bocal, you will receive a paper copy of this Chef's technique. This is a preview to learn more about the techniques you will perform for each Bocal and help you choose which one is best for you!
-- BEURRE NOISETTE, OR BROWN BUTTER --
Beurre noisette literally means 'hazelnut butter'. Do not let this mislead you! We will not add any hazelnut in the preparation. Once properly cooked, the caramelized butter takes on a characteristic brownish color that gives it flavors similar to roasted hazelnuts.
Making beurre noisette can be tricky because if overcooked, the butter can very quickly take on a rather unpleasant bitter taste. So read the recipe in its integrity before starting, and follow the Chef's steps!
You will need
- 1 saucepan
- 1 spatula
- 1 strainer
- 1 cup
Choose a saucepan or a pot that is not too wide. About 20cm in diameter is ideal. Place the pan on the stove and start it over a low heat (thermostat 2 or 3).
Immediately place the butter in the heating pan. Stir with a spatula until all the butter is liquid.
Chef's tip: if you cut the butter in small cubes, the butter will melt more regularly and the rise in temperature will be homogeneous.
You can put the spatula down. The butter will start boiling, that's due to the water it contains. As it boils, you will hear the butter sing. After about 5 minutes, the boiling and singing will die down.
Be careful, the butter will reach 140 Celsius degrees at this point.
Leave the butter on for an extra couple of minutes until it turns a light shade of brown and it slightly smells like hazelnut.
Remove the pan from the stove. You will need to act fast in pouring the butter into another recipient, as it keeps cooking as long as it remains in the hot pan.
Place the strainer on top of the cup and filter the butter through the strainer as you pour it in the cup.
Let it rest, you're done!