Brown butter crumbs/dust/powder

Roger Burton

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Hi chaps, so I came across a nice idea today, when you heat butter to brown it and the solids settle in the bottom of the pan if you add half fat dried milk powder they add to the sediment and create a usable amount of "solids". Seperated from the clarified butter the two "ingredients" keep indefinitely in the fridge and the "dust" can be added to "just about everything" (said the chef demonstrating the technique) but he only sprinkled a little on some ice cream .... anyone used it for anything else, maybe savoury dishes ?
 

morning glory

Obsessive cook
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I've never come across this before - could be interesting. I imagine it might taste a bit like caramel but not as sweet.
 
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