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Students yelled them out: Milk solids.
Watch carefully so the milk solids don't burn.
Watch closely, because the milk solids can burn very quickly.
1956 Act July 2 , 1956 substituted "nonfat dry milk" for "nonfat dry milk solids or defatted milk solids".
Melt the butter in the saucepan, skimming the top to remove the white milk solids.
Allow to sit at room temperature until the white milk solids have settled to the bottom.
Add vinegar and wine, scraping bottom of pan to incorporate browned milk solids into sauce.
Butter darkens when it is heated because the milk solids are caramelizing.
Brown butter's character comes from the caramelization of the milk solids.
Pour the clear yellow (clarified) butter into a clean container; discard the milk solids.
It will probably still be cloudy from the milk solids that haven't been strained out yet.
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CEO of Professional Science Editing for Scientists @ prosciediting.com