This bread does not need to be served with oil or butter. Brown butter adds a pleasing flavor to this bread. The dough in this recipe is firm. I used traditional techniques. The dough rises for 2 hours, once in a bowl, and once in the shape of a loaf. I made the brown butter by simmering the butter until the white solids in the butter turned brown. The flavor is great. Some people put brown butter over vegetables or pasta. I am very excited that I am able to make bread effortlessly. One year ago I lacked the experience to be excited about making bread.
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Bread Flavored With Brown Butter
Note: 1) this bread is flavored with butter, the butter adds an exciting flavor to the bread
Here is my new bread recipe. This is great bread. I was proud because I knew that I had witnessed the creator work though my vulnerable hands when I tasted this bread (8; I knew I was important because the creator visited me (8. This is great bread! I have a new technique for making bread. Because I noticed that the dough is different based on how the liquid is added to the flour, I added the flour to the liquid. Putting all of the liquids in the mixing bowl first works well. I only have to use the dough hook when I use this technique. I am not excited when I use the dough hook when I add the liquid to the flour.
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Snap’s American Bread
I caramelized scallops successfully this time using the recipe of Thomas Keller. Since I was using a camera while I cooked these scallops, I was not able to caramelize them delicately. With my previous experience cooking with a pan made with steel, I would not use medium-high heat. Cooking with higher heat and clarified butter was a completely different experience than cooking with lower heat and oil. The scallops did not permanently stick to the pan. My previous blog post Caramelized Sea Scallops Part 1 contains more information about this recipe.
These scallops were very exciting. This recipe is in the cookbook Ad Hoc At Home by Chef Thomas Keller. I made this without closely reading the recipe. The idea is to heat the clarified butter over medium-high heat until the butter barely smokes. Once the scallops are put in a steel pan and once they are perfectly carmalized, they will release from the pan. The instructions say that about 3 to 3 1/2 minutes is enough time to caramelize scallops. My pan was very dirty and I required 5 or 6 minutes to caramelize the scallops. Maybe this is because my pan was not hot enough. I will have to try this again.
The brined scallops had a lot more flavor than the scallops that I did not brine. The brined scallops were very exciting. These were small scallops. The largest scallops that I have seen where I live are U 12 scallops. Thomas Keller explains that U 7 indicates that there are 7 scallops per pound. U 12 probably indicates that there are 12 scallops per pound.
The scallops were caramelized in clarified butter. Clarified butter is very easy to make. This was the first time that I had clarified butter. I have seen people use ghee as a substitute for clarified butter. Ghee usually costs more than $8 where I live. If I remember correctly, ghee is clarified butter that someone cooks until the color of the butter is slightly brown. Clarified butter only requires someone to skim white stuff from the top of the melted butter, and then to carefully pour the clarified butter into a container since there may be some more white stuff in the bottom of the pan. People explain that clarified butter can be heated to high temperatures without burning.
Note: 1) I would not recommend thawing frozen scallops by putting them directly in cold water, I would put them in a bag in cold water, they absorbed a lot of water, and a lot of flavorful juices leaked from the scallops
Caramelized Sea Scallops
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Thomas Keller’s Caramelized Scallops