If you're working with a recipe that calls for melted butter, such as Baklava, you will probably be tempted to nuke a couple of sticks in the microwave. This only takes a minute, but your butter will come out separated and chunky, with some parts nearly burnt while others are cold and hard. In order to get really smooth butter that mixes well with your dry ingredients it has to be melted on the stove. Follow these easy tips for the most mesmerizing, mouth-wateringly melted butter- and an end to bad alliteration.
First, you want to make sure that you're using a heavy bottomed pan. A major worry when melting butter (or chocolate, for that matter) is that you will burn the butter in the process. A heavy bottomed pan distributes heat evenly, preventing concentrated hot areas that cook faster than others. The heat should also be kept as low as possible. I like to keep my burner on the simmer setting. Butter takes awhile to melt this way, especially if you're working with a large quantity, but the result is worth it. Your stove-melted butter will be smooth and perfectly consistent.
Need to speed up the melting process? An easy trick is to chop your butter into smaller chunks. This increases the surface area exposed to the heat, which in turn accelerates the melting speed. If you know you're going to be baking in advance you can also take your butter out in the morning and leave it on the counter for the day, or, if you decided to cook at the last minute, an hour or two. This way your butter will already be soft and at room temperature when it comes time for baking.
Are you going to wash your dough with the butter? I recommend using a silicone pastry brush. Unlike a traditional bristle brush, the silicone won't drop hairs into your food. It's also a lot easier to work with, and a million times easier to clean. The smooth ended silicone is also gentler on delicate pastry, like the notoriously breakable phyllo dough.
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