Well, I won’t do that again (brown butter story)
Tonight I wanted brown butter for the green beans. I didn’t have time to watch the butter on the stovetop, so I Googled “microwave brown butter.” According to Epicurious, microwaving the butter until it is brown is the best way. The article warns that a good lid is needed because there will be some splattering. That was an understatement. I used a Corningware dish topped with a Corningware Grabbit. The butter popped so explosively, it knocked the Grabbit to one side. I eventually got brown butter...and also the opportunity to thoroughly clean my microwave.