A New Mountain Cookery

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Milk Powder

Inspired by the use of brown butter solids (wow I read a lot of Ideas in Food)...I decided to try out not only their recipes but also come up with new ideas for the cheap and readily available product.

Here are the brown butter solids. Melt butter, add about half (by weight) dry milk powder, and slowly brown the butter until everything is nice and caramelized. It smells delicious.

I kept thinking. What else could you do with the milk powder? Could you seal it in a bag and cook it sous-vide? Could you add it to other liquid? Could you just brown it in a dry pan?

Well, I only got to one of those thoughts...

Put milk powder in a dry pan over medium-high heat until it starts to brown and get crispy.

What's it taste like? Well, breakfast came to mind. The first bite tasted like burnt toast as it crumbled away, then turned into a nice creamy, slightly sour mix that reminded me of yogurt.

New ideas...let's see what they'll turn into.

The Ideas in Food dinner at McCrady's

Ideas in Food was down at McCrady's Restaurant in Charleston the past weekend and Josh Smith, sous chef at 202 Market was lucky enough to be in attendance. Here's a picture that he snapped of one of the dishes served:

Griddled Crab Tail
corn blanket, chow chow, woodear mushrooms

Great thanks to Josh for the picture.