tag:blogger.com,1999:blog-3624119502707595884.post7437498521390811936..comments2023-12-03T09:30:25.585-06:00Comments on Vin de Pêche: Brown Butter and Pine Nut PastaNataliehttp://www.blogger.com/profile/05533080766019019959noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-3624119502707595884.post-81223066509308474032011-01-10T17:14:05.278-06:002011-01-10T17:14:05.278-06:00I don't know how the oils would work... howeve...I don't know how the oils would work... however, I ASSUME they won't behave the same because the oils wouldn't have solids, as the butter does. The part of the butter that browns is the milk solids- and that's where the nutty flavor comes from. <br />If you choose to use an oil, I suppose frying the nuts in the oil wouldn't be a problem... you would want to check out the Nataliehttps://www.blogger.com/profile/05533080766019019959noreply@blogger.comtag:blogger.com,1999:blog-3624119502707595884.post-61887070913706955662011-01-10T13:16:20.666-06:002011-01-10T13:16:20.666-06:00So what if I want to use a nut oil as opposed to b...So what if I want to use a nut oil as opposed to butter? Would, for example, pumpkin seed oil brown like that? Olive oil wouldn't, would it?MAZhttps://www.blogger.com/profile/08178132346157137398noreply@blogger.comtag:blogger.com,1999:blog-3624119502707595884.post-60365135175936271882010-12-24T12:28:38.873-06:002010-12-24T12:28:38.873-06:00MMMMMMMM
DELICIOUS!MMMMMMMM <br />DELICIOUS!Anonymousnoreply@blogger.com