October 28, 2015
Keith Cabot points out that when you add the cold liquid to the hot caramelized butter, it foams bubbles to the top of the saucepan.
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Meet the Chef: Alexandria's Evening Star Cafe
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"Smell the nutty aroma of the brown butter." Foam quickly bubbles up the sides of the saucepan as Keith Cabot, executive chef at Evening Star Cafe on Mount Vernon, adds the cold liquid to the caramelized hot butter cooked on high heat.
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