Once browned, pour the butter into a mixing bowl, tared at zero over a food scale. Weigh the melted, browned butter. There should be less than 226 grams (1 cup). Top it with milk or water to bring the total weight back to 226 grams (1 cup). Chill the butter in the refrigerator until soft and opaque, but not fully hardened, about 45 minutes. You can mix it a few times while it’s cooling to make sure the browned solids are distributed evenly as the butter cools.
Once browned, pour the butter into a mixing bowl, tared at zero over a food scale. Weigh the melted, browned butter. There should be less than 226 grams (1 cup). Top it with milk or water to bring the total weight back to 226 grams (1 cup). Chill the butter in the refrigerator until soft and opaque, but not fully hardened, about 45 minutes. You can mix it a few times while it’s cooling to make sure the browned solids are distributed evenly as the butter cools.
Once browned, pour the butter into a mixing bowl, tared at zero over a food scale. Weigh the melted, browned butter. There should be less than 226 grams (1 cup). Top it with milk or water to bring the total weight back to 226 grams (1 cup). Chill the butter in the refrigerator until soft and opaque, but not fully hardened, about 45 minutes. You can mix it a few times while it’s cooling to make sure the browned solids are distributed evenly as the butter cools.
Once browned, pour the butter into a mixing bowl, tared at zero over a food scale. Weigh the melted, browned butter. There should be less than 226 grams (1 cup). Top it with milk or water to bring the total weight back to 226 grams (1 cup). Chill the butter in the refrigerator until soft and opaque, but not fully hardened, about 45 minutes. You can mix it a few times while it’s cooling to make sure the browned solids are distributed evenly as the butter cools.
Once browned, pour the butter into a mixing bowl, tared at zero over a food scale. Weigh the melted, browned butter. There should be less than 226 grams (1 cup). Top it with milk or water to bring the total weight back to 226 grams (1 cup). Chill the butter in the refrigerator until soft and opaque, but not fully hardened, about 45 minutes. You can mix it a few times while it’s cooling to make sure the browned solids are distributed evenly as the butter cools.
Once browned, pour the butter into a mixing bowl, tared at zero over a food scale. Weigh the melted, browned butter. There should be less than 226 grams (1 cup). Top it with milk or water to bring the total weight back to 226 grams (1 cup). Chill the butter in the refrigerator until soft and opaque, but not fully hardened, about 45 minutes. You can mix it a few times while it’s cooling to make sure the browned solids are distributed evenly as the butter cools.
Once browned, pour the butter into a mixing bowl, tared at zero over a food scale. Weigh the melted, browned butter. There should be less than 226 grams (1 cup). Top it with milk or water to bring the total weight back to 226 grams (1 cup). Chill the butter in the refrigerator until soft and opaque, but not fully hardened, about 45 minutes. You can mix it a few times while it’s cooling to make sure the browned solids are distributed evenly as the butter cools.
Once browned, pour the butter into a mixing bowl, tared at zero over a food scale. Weigh the melted, browned butter. There should be less than 226 grams (1 cup). Top it with milk or water to bring the total weight back to 226 grams (1 cup). Chill the butter in the refrigerator until soft and opaque, but not fully hardened, about 45 minutes. You can mix it a few times while it’s cooling to make sure the browned solids are distributed evenly as the butter cools.
