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What's the most delicious flavor? Jeffrey Steingarten finds the answer in the unforgettable taste of brown butter.
Sitting in the fridge or slathered on a slice of industrial white bread, butter does not brag about its fantastic potential. But apply a little heat, and butter begins to transform. Let's say you take a pound of butter and melt it in a pan over medium heatas you've probably done 100 times before. But this time you decide to pay close attention. Soon enough, the liquefied butter starts to sizzle and foam and sputter as its temperature reaches the boiling point of water, 212A[degrees] F. Ordinary butter is about one-fifth water because it's made from ...