還有一種Clarified Butter稱為棕色黃油，法式烹調裏的一種技術。法語稱為 “beurre noisette”，

因為煉製過程中會產生類似hazelnut的香味 (noisette means hazelnut)。它就是要煉製到那些固體成分為淺棕色為止。而Clarified Butter就是一旦固體沉澱就可以了，所練時間短。

“Brown butter, also known as beurre noisette, is made by cooking butter long enough to turn the milk solids and salt particles brown while cooking out any water present. It has a more complex flavor than melted or clarified butter.”

Ghee是首先要用發酵黃油，然後練的時間長。

所有跟帖： 

• 對,傳統的 酥油要用發酵的黃油來做 -littlecat8- ♂ (149 bytes) () 10/27/2014 postreply 13:45:52

• 兩位領教了 -笨狼- ♂ (153 bytes) () 10/27/2014 postreply 16:21:46