1.   An aluminum pan browned the butter too quickly and left the fish an unappealing dark color.

2.   Beat browned butter with brown sugar until the butter is no longer hot.

3.   Brown the butter and combine it with sugar, flour and eggs for a simple batter, poured over the apples.

4.   The first, browning the butter, is what defines its flavor and adds depth to the almonds.

5.   When I browned some butter in a small pan, it turned the color of a hazelnut and had the same nutty aroma that you get from cow butter.