I came across a recipe that included browned cream. It gave directions for making it. I wasn't interested in the recipe, so I closed the tab. I think it said that you make it by slowly heating heavy cream until the liquid is mostly gone and then it starts to brown and eventually you are left with browned cream. The author waxed ecstatic about frying food in browned cream.
It's been bugging me and I can't remember what the recipe was or where. It may have been in the Washington Post. I would love to try making and using this. I did find two methods that don't work for me. One used a sous-vide and one required a wood burning oven. I want to find the method that uses a pot and you make it on a stove top.
Has anyone here used browned cream or made it? If so, would you tell us what you know about it?
It's been bugging me and I can't remember what the recipe was or where. It may have been in the Washington Post. I would love to try making and using this. I did find two methods that don't work for me. One used a sous-vide and one required a wood burning oven. I want to find the method that uses a pot and you make it on a stove top.
Has anyone here used browned cream or made it? If so, would you tell us what you know about it?
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