OmManiPadmeOmelet
Drawn butter is made by cooking butter minimally (yes, it is cooked), only until it just separates (were butter allowed to just melt at room temperature without cooking it would not separate, in fact it would not even liquify), and drawing the fat from the water and solids... if one is careful to cook it slowly, over minimal heat, and only until it just separates, then it will taste EXACTLY like butter only slighty moreso as it concentrates, in fact drawn butter is dehydrated butter and actually tastes better (tastes more intense and looks better), which is why it's used as a *sauce*... not ever used as a cooking medium, bcause then one would simply use butter as is. Ghee is used primarilly in particular tropical regions because it needs no refrigeration, and that's the only reason... however drawn butter must be refrigerated the same as ordinary butter.
News Flash! You get melted butter because that's what everyone gets... the vast, vast majority of restaurants simply serve melted butter, NOT drawn-clarified butter... they just like to print "Drawn Butter" on their menu... adds $10 to the price of the entree... but if they did serve drawn butter you'd not know the difference anyway... which is how restaurants get away with serving plain old melted butter and calling it drawn butter, that and there is simply no law says what a restaurant calls its food.
You remind me of that commercial where the snobby guy is amazed over the mini bar and having his bed turned down, like he's someone special, thrives on.
Sheldon
