Browned Butter with Toasted Milk Powder and Rice Krispie Treats

From: https://www.bonappetit.com/story/milk-powder-brown-butter

Text is copy/pasted from website.

Butter-Toasted Milk Powder = Big Brown Butter Energy
My go-to method is to simply toast milk powder in a pool of butter. Per stick of butter, use as little as 2 Tbsp. milk powder (as in these Peanut Butter Rice Crispy Treats) or as much as ¼ cup milk powder (like that chocolate cake). Melt the butter, add the milk powder, and cook, stirring constantly, until deep golden brown. Push the browning as far as you dare, stopping just short of espresso brown. The deeper the color, the bolder the flavor.

Once toasted, what you have is essentially extremely concentrated brown butter. Here are my favorite ways to show it off.

Cream Cheese
Beat ¼ cup toasted milk powder into an 8 oz. package of softened cream cheese. Your bagel will never be the same.

Roast Chicken
Mix 2 Tbsp. toasted milk powder with 4 Tbsp. softened butter. Squish the butter under the skin and over the breast meat, where it will melt and drip languidly over the flesh.

Buttercream and Whipped Cream
Dissolve up to ¼ cup toasted milk powder in ½ cup hot heavy cream (blend if you want it ultrasmooth); let cool. Add this paste to the butter when you’re making American or meringue-style buttercream. For a toasty whipped cream, whip ¼ cup toasted milk powder with 1 cup cold heavy cream, 1 Tbsp. granulated sugar, ½ tsp. vanilla extract, and a pinch of kosher salt.

Cookies
Add up to 2 Tbsp. toasted milk powder to the softened butter in your favorite cookie recipe. Especially great in shortbread, chocolate chip cookies, and snickerdoodles.

Get Toasty
Peanut Butter Rice Crispy Treats With Brown Butter
If you’ve ever wondered how to make the beloved snack even better, try this nutty, savory-sweet version powered by peanut butter and toasted dry milk powder.

Ingredients
Makes 16
½ cup (1 stick) unsalted butter, cut into pieces
2 Tbsp. nonfat dry milk powder
1 10-oz. bag mini marshmallows
⅓ cup sweetened condensed milk
¼ cup creamy peanut butter
1 Tbsp. vanilla bean paste or vanilla extract
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt
6 cups (160 g) puffed rice cereal

Preparation
Step 1
Line an 8x8" metal or glass baking pan with parchment paper, leaving an overhang on 2 sides.

Step 2
Melt ½ cup (1 stick) unsalted butter, cut into pieces, in a large Dutch oven or other heavy pot over medium. Add 2 Tbsp. nonfat dry milk powder and cook, stirring constantly with a heatproof rubber spatula, until mixture turns dark nut brown (milk powder may clump; that’s okay), about 4 minutes.

Step 3
Add one 10-oz. bag mini marshmallows and cook, stirring vigorously, until marshmallows are melted and mixture is smooth, about 2 minutes. Add ⅓ cup sweetened condensed milk, ¼ cup creamy peanut butter, 1 Tbsp. vanilla bean paste or vanilla extract, and 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; stir until incorporated. Remove from heat.

Step 4
Fold 6 cups (160 g) puffed rice cereal into marshmallow mixture, scraping bottom of pot, until combined and cereal is coated. Scrape mixture into prepared pan, gently press into corners, and smooth top. (For best texture, try to avoid compacting mixture.) Sprinkle with a generous pinch of flaky sea salt. Cover loosely with foil and let sit at room temperature until set, at least 2 hours and up to 2 days.

Step 5
Uncover treats and lift out of pan using parchment overhang. Peel away parchment; cut treats into 16 bars with a serrated knife.


KEEWERD

Marinated Roasted Tofu

From https://www.bonappetit.com/story/tofu-marinade#intcid=_bon-appetit-bottom-recirc_4234c861-83f3-44bf-9aff-984e202741ad_text2vec1_fallback_popular4-1

Text is copy/pasted from website.

In an airtight container, stir together your marinade ingredients:
¾ cup store-bought balsamic vinaigrette (or equal parts balsamic vinegar and olive oil)
3–4 Tbsp. soy sauce or tamari (depending on how salty the dressing is)
3 minced garlic cloves (or a heavy sprinkle of garlic powder or onion powder)

Feel free to add a spoonful of herbs, such as dried Italian seasoning or fresh cilantro, and a splash of maple syrup or a dab of brown sugar if you prefer a sweeter marinade.

Drain 1 (14- to 16-oz.) package of extra-firm tofu. (Do not substitute something softer like silken tofu—it’s too fragile here.) If you have a tofu press, feel free to use it, but there’s no need to press tofu here; just bundle it in a clean kitchen towel or paper towels, and gently squeeze it to get rid of excess water. Use your hands to break the block of tofu into craggy hunks (about the size of strawberries). Or grab a cutting board and cut it into slices or cubes if you prefer a uniform shape.

Drop the tofu pieces into the marinade and gently stir to coat. Cover with plastic wrap or a lid, then refrigerate for 12–48 hours. (The smaller the tofu pieces, the less total time you’ll need to marinate.) The top of the tofu might poke out of the marinade, so give it a shake every so often to make sure each piece is thoroughly soaked.

When you’re ready to eat, preheat the oven to 375°F. Use a fork or slotted spoon to transfer the marinated tofu to a baking sheet. For easier cleanup, you can line the pan with parchment paper, but it works either way. (Save that leftover marinade to dress salads.) Evenly spread out the tofu pieces. Bake for 30–45 minutes, shuffling the mixture halfway through for even cooking, until the tofu is deeply golden brown.

To reheat leftover tofu, pan fry it over medium to medium-high heat in your favorite cast iron, toss it in an air fryer, or zap it in the microwave.


KEEWERD