Transfer brown butter to a large bowl; let cool slightly.
Transfer brown butter with solids to a medium bowl; chill, stirring every 5 minutes, until cooled and beginning to solidify, about 15 minutes.
When
you transfer the brown butter to a new container, try to leave as much of this sediment in the pan as possible.
Once you smell that nutty aroma, take the pan off the heat and
transfer the browned butter into a heat - proof bowl to cool.
Take off the heat and let cool a bit (it may be a good idea to
transfer the browned butter to a separate bowl as it can continue to cook in the still hot pan).
Not exact matches
1) Chop onions and garlic 2) Cut beef livers into small cube - sized pieces 3) Melt 100g of
butter in a pan over medium heat 4) Saute chopped onions until softened but are still white in colour 5) Add garlic and chopped livers, frying livers until
browned all over and cooked throughout 6) Add in white wine and mustard powder, and salt & pepper 7) Process liver mixture and 50g of remaining
butter to get a smooth blended mixture 8) Add salt and pepper to taste 9)
Transfer pâté into a serving ramekin or small bowl / dish 10) Chill in the fridge for a few hours (note that pâté generally tastes better after a few days) 11) Serve with crackers, garnishing with chopped parsley
Directions: Preheat oven to 400 degrees /
Butter a baking dish / Melt 2 T butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
Butter a baking dish / Melt 2 T
butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
butter in large skillet on medium heat / Add onions, rosemary and salt and saute until onions are tender and are beginning to color, about 10 minutes / Add remaining 2T
butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend / Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top browns, about 10 — 15 minutes longer / Let stand 15 minutes before se
butter, apple cider to skillet and stir to combine / Bring to a boil, then remove from heat and let it cool down slightly / Combine sliced potatoes, apples, and onion mixture in large bowl, toss gently to blend /
Transfer to baking dish, cover with foil and bake 40 minutes or until potatoes are tender / Remove foil, sprinkle with grated cheese and continue to bake until the top
browns, about 10 — 15 minutes longer / Let stand 15 minutes before serving.
Remove from the pan and immediately
transfer butter (
browned bits and all) to a small bowl to cool.
Carefully
transfer to a skillet set over medium heat (or assemble directly in the pan) and cook (on both
buttered sides) until the tortilla is golden
brown and the cheese is melted, 3 or 4 minutes per side.
Transfer the sweet potato to a large bowl and add the cinnamon, ginger, allspice, nutmeg, salt,
butter,
brown sugar, and evaporated milk.
Once the
butter's
brown flecks have turned a toasty, caramel color immediately remove from the heat and
transfer to the bowl you'll be using to make your dough.
Heat oil and 2 tablespoons
butter in ovenproof pot over med - high heat, then
brown short ribs on all sides and
transfer to a plate.
Using spider or slotted spoon,
transfer pierogies directly from water to
browned butter and cook, turning once, until golden
brown and crisp on both sides, about 4 minutes.