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April 13, 2012


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Patricia V. Davis

Fabulous Post! Question: how does browned butter lower fat content?


I've followed Marisa from her Top Chef days and we finally met in Athens two summers ago. Wonderful things happening for this woman, bravo!

Simona Carini

Thanks Patricia for the kind words. Not sure what happened: I had the explanation in the post. Thanks for the question: it is now there again. The idea is that browned butter has a more intense flavor, so you use less. I have had some browned butter in my fridge since the evening of the conference.

That's so cool, Peter, that you and Marisa met in Athens!


ullallà che bella occasione hai avuto ;-) sto sperimentando anch'io a riguardo su come togliere calorie e ho già un paio di ricette di biscotti....work in progress ^_____^ ma aspetto con curiosità i tuoi esperimenti con i semi di lino..... ciauzzzzzzzzzzz e buona domenica


Simona, thank you for introducing us to Marisa and can't tell you how excited I am. Unfortunately I rarely watch television so I missed that show but I am definitely buying her cookbook. You know by now that I cook as healthy as possible but some times get carried away with some desserts. I am looking forward to your other posts and see what you have prepared.

Simona Carini

Ciao Marta. I semi di lino macinati si possono usare al posto delle uova in certe situazioni. Le dosi corrispondenti ad un uovo sono: un cucchiaio (15 ml) di semi di lino macinati finemente e 3 cucchiai (45 ml) d'acqua molto calda. Mescola e fa riposare una decina di minuti, poi aggiungi all'impasto. Funziona come legante. Io non ne userei piu' di un uovo. I semi di lino hanno un sapore percepibile. Nei biscotti di cui sopra non si sente, per via dei sapori forti (noci, cioccolato, uvetta). Dimmi se lo provi.

You're welcome, Ivy. I think you will find some interesting ideas in Marisa's book.


What an interesting introduction to some very challenging work. Healthier sweet recipes are definitely possible, but they rely on a very delicate balance normally. I have used both browned butter and flax seeds before - they are exciting ingredients to work with.

Patricia V. Davis

Wow. did not know that. Thank you for the clarification. Terrific post once again.

Simona Carini

Ciao Caffettiera. You are right: finding the right balance in such a case is quite challenging.

Thanks, Patricia.

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