A Quote by Samin Nosrat

Browning butter affects more than just the color and the flavor of its milk solids; the water that butter contains also simmers away.

Samin Nosrat

Quote Topics

Affects Also Away Butter Color Contains Flavor Just Milk More Than Water

Quote Author

Samin Nosrat
American - Chef
Born: November 7, 1979

Whenever you brown butter, some of it is lost - water evaporates, milk solids fall to the bottom of the pan, that kind of thing. It's possible that in browning the butter you ended up making the dough with too little butter.

Dorie Greenspan

I mostly eat peanut butter sandwiches. Peanut butter and banana, peanut butter and jelly, peanut butter and potato chips, peanut butter and olives, and peanut butter and marshmallow goo. So sue me, I like peanut butter.

Janet Evanovich

When I'm developing a recipe with brown butter - I know how much butter I want in the end and I so I start with more butter than I'll need.

Dorie Greenspan

There was never any butter in our home. Just margarine. My parents acted like butter was lethal. I don't think I ever saw either one have a piece of butter. I would go over to friends' houses and down sticks of butter.

Bruce Eric Kaplan

Normally, making polenta means having a convenient excuse to use all the butter, milk, and Parmesan in my fridge. Using miso and water instead builds tons of flavor but keeps the texture light.

Chris Morocco

I love carrot cake - that's probably my favorite - and I'm obsessed with peanut butter. I eat anything with peanut butter - maybe not carrot cake with peanut butter - but, I think I got this from 'The Parent Trap': Oreos and peanut butter; I like that. And peanut butter and apples, peanut butter and chocolate.

Jacquelyn Jablonski

What I love is a peanut butter and pickle sandwich. I'll just have peanut butter and bananas, then peanut butter and pickles. Peanut butter and chocolate I don't recommend.

Dianne Wiest

I have a Viking stove. The color is butter lemon, and I had to wait several months for it, because that color wasn't available and I really wanted butter lemon! But I don't know that it's seriously ever been cooked on. I mean, I make tea every morning. Does that count?

Andy Cohen

Cows given genetically modified growth hormones make more milk, but have painful swollen udders, have ulcers, joint pain, miscarriages, deformed calves, infertility, and much shorter life spans. Their milk contains blood, pus, tranquilizers, antibiotics, and an insulin growth factor that can cause a fourfold increase in prostate cancer and sevenfold rise in breast cancer. This is the milk used in our school lunch programs and served to our children. This is the milk that you buy every day. This is the milk used in all cheeses, yogurts, butter, and cream.

Kevin Trudeau

Whipped ganache is a great gateway icing if you're working your way slowly into the vast world of egg-based buttercreams. It's just a few ingredients and far superior in flavor to the basic butter/sugar/milk frosting.

Claire Saffitz

It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.

Samin Nosrat

I just finished 'Butter' for Weinstein, a comedy with this incredible cast - Hugh Jackman, Olivia Wilde, Alicia Silverstone - all-star cast and it was a fun set to be on. I've gotten really lucky to get all these down-to-earth cast members. 'Butter' is about butter carving in Iowa.

Ashley Greene

Probably? So you're asking me to trust my life to steel wool and peanut butter?" "Poisoned peanut butter." "Cal, I don't care if it's nuclear peanut butter.

Scott Westerfeld

I like peanut butter and jelly sandwiches. In a dream world, the bread is super soft, like the Wonder Bread of my childhood, and the sandwich will have crunchy peanut butter, strawberry jam, and a cup of cold milk to go with it.