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Photo: AS Food studio (Shutterstock) Whether you plan to Buffalo wings , tots , cauliflower , or tofu puffs this Sunday, there is a high probability that you will be dousing something with the combination of Frank’s and melted butter. It’s a classic for a reason, and the reason is that it tastes good. I rarely recommend anyone stray from the Frank-approved ratio of 1/3 cup melted butter and 1/2 cup sauce, but I do have a small, subtle, yet very effective tweak. Yesterday morning, as I was melting the butter for those incredible Buffalo tofu puffs I mentioned, I found myself absentmindedly scrolling through Twitter until the gentle whisper of foaming butter brought me down to Earth and back to my kitchen. “Oh no!” I exclaimed. “I mustn’t let the butter brown.” Why not, though? Why mustn’t I let the butter brown? Browned butter is good! And the more I thought about, the more I was convinced that I should brown the butter. So I did. Why should you brown butter? Browned butter—known to the French as “beurre noisette”—is exactly what it sounds like: Butter that has been cooked until the milk proteins brown . It’s nuttier than melted butter, with an intoxicating aroma and deep, toasted flavor. Browning your butter before you whisk it with Frank’s tempers a bit of the hot sauce’s acidity, giving your wings a slightly roasted vibe. The effect was subtle, but noticeable, especially when I tasted to the two sauces side-by-side. The […]