We will never stop talking about Maillard reactions.
. And luckily, this delicious metamorphosis isn’t limited to butter. Any dairy can be browned just like butter to add notes of toffee and vanilla to milk, cream, and yogurt.
There are already recipes that capitalize on the deep flavors of cooked dairy, such as lamb marinated with yogurt or goat cooked in its own milk, where the long cooking time reduces the dairy into golden, toasted curds. Separately browning dairy lets you add those deep, nutty flavors, once reserved for long-cooked dishes, to fresh, new applications.
Due to its unlimited versatility, cream is a great place to start playing with browned dairy. It can be whipped into a topping for juicy summer fruits or splashed into a White Russian forSome of the flavors in browned butter are due to caramelization, but the majority develop through the, in which proteins and sugars are broken down and built back up into hundreds of new, complex flavors and aromas. It happens quickly above 300°F , making the process of browning butter simple.
With cream, things get more complicated. Even though cream contains more protein than butter—and therefore more browning potential—it also contains more moisture, which prevents that protein from getting it on with some milk sugars so they can create beautiful brown flavors together. Thankfully, there’s more than one way to trigger the Maillard reaction. Although browning is fastest at 300°F, it starts at temperatures as low as 100°F , but the reaction can take hours or even days. This is why canned evaporated milk has a tan color and toasty aroma, even though it's heated to only 140°F during processing. Cooking cream at 180°F for 24 hours doesn’t result in much visible browning, but the development in flavor is striking.
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