Hello! I've been looking for an article like this as I want to try swapping regular butter with brown in more recipes. Sorry if this is a stupid question, but where it says "Add 1 tablespoon (14g) water (or other liquid) for every 1/2 cup (8 tablespoons, 113g) of butter used", is that weight of butter *after* reduction, or before? Also, does it matter which type of butter used (due to varying fat content) ex: Plugra vs american butter?
Thanks soooo much! These topical articles are amazing!

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