Wait, wait! You are supposed to put the browned bits of milk solids in the recipe? For years I have been making the Pumpkin Cake with Brown Butter Icing from Martha Stewart and straining my butter through two very fine sieves. (It is a lovely recipe, by the way, even if you are out of walnuts to caramelize and have to use pecans. https://www.marthastewart.com/342176/pumpkin-cake-with-brown-butter-icing ) For future reference, should I usually strain, or should I usually put in all the browned butter, solids and all?

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