Sheldon
Drawn butter *is* clarified butter. Same thing. The usage is American. Butter is heated slightly to melt and permit the milk solids and water to settle to the bottom of the vessel and a scum to rise to the top. The scum is skimmed off and the fat is poured off the heavier impurities.
Fat with the water removed will taste like fat. Drawn butter is fat. I love this preposterous rationale. Take a complex substance - butter - take away the flavor elements - solids, water with salt dissolved in it - and say it now tastes more like it did than when it had all those other things in it. Remove a lot of stuff and the flavor is enriched.
How silly. Milkfat tastes like milkfat. Butter has water, milk solids and, usually, salt in it. That tastes exactly like butter because that's what it is. Milkfat tastes like a fairly bland fat.
added, then more butter and lemon juice are added with constant whisking. The finished sauce is almost white.
Ridiculous. Clarified butter is used as a cooking medium because it has a high smoke point and adds a bit of flavor. Professionals use it that way very, very often.
It tastes good, too. Those tropical regions have all sorts of vegetable oils and fats that can be, and are, used for cooking. But ghee adds a flavor element that nothing else can.
Ridiculous, again. Drawn butter as pure milkfat needs no refrigeration. Nor does butter, for that matter, except for long-term storage or in extremely hot environments.
trying to play the all-knowing wizard of the kitchen is simply a clownish exercise. You're wrong more than right. Foolish more than solid. And bigoted more than rational. Your sad exhibitions of hatred and malice mark you for the unhappy old man you are. All your false laughter changes nothing...
Pastorio
