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Topic: Drawn butter

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	Kitchen Knowledge - RecipeTips.com
		Making clarified butter is easily done at home and is worth the effort because of the delicious flavor it provides when used in cooking, as a condiment, or as a dipping sauce for seafood.
		When preparing brown butter, it is best to use of a lightly colored metal pan rather than a dark, non-stick pan so that it is easier to judge the progression of color changes while the butter is heating.
		If you have never prepared brown butter before, it may be wise to have a bowl or sink of cold water handy so that the pan can be plunged into the water, which quickly lowers the temperature of the butter and prevents it from burning.
	www.recipetips.com /kitchen-tips/t--671/other-oils.asp (1205 words)

	Butter
		Butter is the semisolid material that results from churning cream.
		Clarified butter is unsalted butter that has been heated to the point that its water evaporates and the milk solids separate out.
		Butter is often used to make roux, a cooked mixture of equal parts butter and flour.
	www.inmamaskitchen.com /FOOD_IS_ART/reference/FoodThought/butter.html (776 words)

	Clarified Butter - Joyofbaking.com
		Simply defined, clarified butter is unsalted butter that has the milk solids and water removed so all that remains is pure liquid golden-yellow butterfat.
		Clarified butter is used in baking genoise, madeleines, and other baked goods where creaming the butter is not necessary and you want that distinctive fragrant nutty flavor.
		When making clarified butter always start with at least 25% more unsalted butter than the amount of clarified butter needed, as the volume is reduced during the melting and straining process.
	www.joyofbaking.com /ClarifiedButter.html (587 words)

	Gourmet Food - THE NIBBLE - Butter Glossary - Terms and Definitions
		This refers to butter, margarine, vegetable oils, and vegetable shortening, all of which are used to moisten and flavor foods during cooking and to enrich and tenderize baked goods.
		Butter that is blended with garlic (chopped, crushed, minced, or garlic powder): the intensity of the garlic flavor is a function of the amount of garlic used and the amount of time the mixture is allowed to stand.
		Butter is graded, or scored, by government inspectors on the basis of its flavor, aroma, body and texture.
	www.thenibble.com /reviews/main/cheese/butter/glossary.asp (3053 words)

	Drawn butter
		Half pint of boiling water, 2 teaspoonful of flour, and 2 ounces of butter.
		Mix the flour and butter together until they are perfectly smooth.
		If made with milk in place of water, leas butter will answer.
	www.ebroadcast.com.au /lookup/encyclopedia/dr/Drawn_butter.html (48 words)

	Butter : Glossary: C
		Clarified butter is used in sautés, sauces and in baked dishes.
		Color in butter comes primarily from the presence of carotene and xanthophyll which are natural compounds present in the feed of cows.
		The butter should be at room temperature so it incorporates the sugar sufficiently to produce a smooth and creamy batter that is light and fluffy.
	webexhibits.org /butter/glossary-c.html (1170 words)

	Schulers Books (Many Ways for Cooking Eggs - 1/10)
		Rub two tablespoonfuls of butter and the flour together, add the boiling water, stir until boiling, add the salt and pepper; take from the fire, add the remaining tablespoonful of butter and it is ready for use.
		Make English drawn butter and add to it, when done, the yolks of two eggs beaten with two tablespoonfuls of water; cook until thick and jelly-like, take from the fire and add one tablespoonful of tarragon vinegar or the juice of half a lemon.
		Rub the butter and flour together, add the stock and the milk and stir until boiling; add the salt and pepper, take from the fire and add the beaten yolk of the egg, heat for a moment over hot water, and it is ready for use.
	www.schulers.com /books/mr/m/Many_Ways_for_Cooking_Eggs (855 words)

	Oils and Fats Preparation Guide Kitchen Knowledge
		Clarified butter keeps longer than whole butter due to the removal of the milk solids, although homemade clarified butter may still contain a small amount of milk solids.
		When preparing brown butter, it is best to use of a lightly colored metal pan rather than a dark, nonstick pan so that it is easier to judge the progression of color changes while the butter is heating.
		If you have never prepared brown butter before, it may be wise to have a bowl or sink of ice water handy so that the pan can be plunged into the cold water, which quickly lowers the temperature of the butter and prevents it from burning.
	www.recipetips.com /kitchen-tips/t-153-1191/Oils-Fats.asp (1261 words)

	drawn butter vs. clarified butter? - ChefTalk Cooking Forums (Site not responding. Last check: 2007-09-10)
		Drawn butter is butter that has been melted, solids left in.
		One chef I worked with said that drawn butter actually was whisked at melting point of whole butter with a little water to kind of emulsify it, he insisted on this definition.
		She had me melt the butter in a sauce pan and then pour out the 'clear' or 'clarified' portion of the butter.
	www.cheftalk.com /forums/showthread.php?t=2420 (745 words)

	The Cooking Inn : Days of Olde
		Drawn butter made of this receipt will be found to be most excellent; it may be made less rich by using less butter.
		Make a drawn butter as directed, dip a bunch of parsley into boiling water, then cut it fine, and stir into the drawn butter a few minutes before taking it up.
		Make a drawn butter; chop two hard-boiled eggs quite fine, the white and yolk seperately, and stir into the sauce before serving.
	www.thecookinginn.com /oldeb.html (1441 words)

	Drawn butter - Wikipedia, the free encyclopedia
		Drawn butter can refer to a number of butter preparations, including:
		A sauce made of butter, flour, and water.
		In all cases, it is used as a sauce, typically served with lobster or crab.
	en.wikipedia.org /wiki/Drawn_butter (66 words)

	Butter'em Up - Food for Thought by Mark Vogel - Atlantic Highlands Herald - NJ
		If you “just melt the butter” and fail to remove the milk solids, you will have just that: melted butter, not drawn or clarified butter.
		But this is only one chapter in the butter story.
		I’d go with four oz., (one stick) of butter, two cups heavy cream, and two cups of Parmesan cheese.
	www.ahherald.com /food/2003/ft_030612_butter.htm (827 words)

	Family Secrets #19: Chicken Piccata
		To successfully accomplish this technique, some thought has to be give to the small amount of fat that must be present in the sauté pan to begin the process.
		Clarified or drawn butter is the essence of pure butter, simple to make, has an almost unlimited shelf life, and by the nature of its properties will outperform most other fats in the sauté pan.
		The butter is ready to "draw" when the salt solids floating on the top become firm and you can see the milk solids firmly on the bottom.
	www.parshift.com /ovens/Secrets/secrets019.htm (1084 words)

	Danish Recipes: Fish
		Melt butter in a saucepan, stir in flour until the paste is smooth.
		Melt the butter and sauté the mushrooms until tender and lightly browned.
		It is served with melted butter, chopped parsley, grated horseradish and hard-boiled eggs, the yolk and the white chopped separately and all arranged in neat strips on a little dish.
	www.mindspring.com /~cborgnaes/fish.html (2558 words)

	Grilled Clams With Drawn Garlic Butter recipe (Site not responding. Last check: 2007-09-10)
		Heat the butter a little hotter over medium heat to clarify it.
		Once the butter is totally melted, skim the foam (salts) from the top.
		Serve on a big platter with small clam forks; drizzle a bit of the butter over, and serve with more drawn butter on the side to dip.
	www.razzledazzlerecipes.com /berrylane/grilling/clams.htm (136 words)

	Ghee - Clarified Butter Recipe - Hot & Spicy (Site not responding. Last check: 2007-09-10)
		This is accomplished by placing a pound of good butter in a sauce pan and melting it over medium heat.
		Raise heat slightly to bring butter to a boil until all of the water is boiled away and milk solids are at the bottom of your pan.
		Ghee is sometimes called drawn* butter and used as a dipping sauce for lobster, shrimp and crayfish.
	www.bellaonline.com /articles/art26226.asp (180 words)

	drawn butter vs. clarified butter? - Page 2 - ChefTalk Cooking Forums (Site not responding. Last check: 2007-09-10)
		Seems to me that, if drawn butter is simply melted butter, we'd call it "melted butter".
		According to the Oxford English Dictionary, the first recorded use of the term was in 1879 by M. Housekping Virginia p102 Dish, and serve with drawn butter and parsley.
		Ghee is a type of clarified butter, but not all clarified butter is ghee.
	www.cheftalk.com /forums/showthread.php?p=148836#post148836 (641 words)

	Clarified Butter \| Seafood Butter \| Popcorn Butter
		All Odell's Chef Butters are a 100% pure and natural concentrated butter made from fresh cream.
		Fine chefs use Odell's Clarified Butter for sauces, soups, pastries, pies, cakes, candy and other delicacies where butter is a basic ingredient.
		It is excellent as a drawn butter for dipping, frying or basting all seafood and fresh fish.
	www.kanokorn.com /Butter.asp (368 words)

	helpmecook - Steamed Lobster with Drawn Butter (Site not responding. Last check: 2007-09-10)
		Remove the saucepan from the heat and let the butter rest, undisturbed, until settled.
		Pour the drawn butter into individual serving ramekins being careful to leave the watery liquid at the bottom of the saucepan.
		Serve whole lobsters with drawn butter and lemon wedges.
	www.helpmecook.com /cgi-bin/recipedetail.pl?rcp=365 (180 words)

	Whole Foods Market : Recipes : Classic Boiled Lobster with Lemon and Chive Drawn Butter
		Carefully ladle the clear drawn butter into a bowl and discard milk solids on bottom of pan.
		Return clear butter to saucepan and stir in lemon juice, chives and a grind or two of pepper.
		Plate and serve with butter, lemon wedges and lobster cracking utensils.
	www.wholefoods.com /recipes/seafood/lobster_classiclemonchive.html (233 words)

	Steamed Lobster with Drawn Butter \| Seafood \| Main Courses \| Recipes \| Williams-Sonoma
		Cook for 15 minutes for small lobsters or 25 minutes for larger ones, counting the cooking time from the moment you put them in the pot.
		Squeeze a few drops of lemon juice from 2 of the lemon halves into each container of melted butter and add a sprinkle of salt.
		Place each whole lobster, half lobster or one-fourth of the lobster meat on an individual plate accompanied by a ramekin of melted butter.
	www.williams-sonoma.com /prod/R101152.jsp (395 words)

	Steamer Clams with Drawn Butter
		Melt butter in small saucepan over low heat.
		Combine the clams with 2 cups of water in a large clean pot.
		Holding the neck, dip the clam in the hot broth to rinse it, dip into the butter and bite off the clam at the neck.
	www.cutlery.com /recipes/steamers.shtml (224 words)

	Odell's Chef's Butter- Retail Products (http://www.ilovebutter.com)
		It is a pure butter that does not require refrigeration, even after opening.
		Odell's Seafood Butter is specifically designed to add a rich natural butter flavor to all cooked and fresh seafoods.
		Always ready to use, Odell's Seafood Butter is the same great butter that the world's finest chefs have been using for over 45 years.
	www.ilovebutter.com /prod.html (224 words)

	Party Planning - Casual Labor Day Supper, August/September 2000 WineSkinny.com
		Drawn Butter: Also called "clarified" butter, this is a breeze.
		In a food processor, quickly mix 2 cup sifted flour (this means that the sifted flour measures 2 cups, so measure again after you sift!) with 1 teaspoon salt and 2½ teaspoons baking powder.
		Butter a large casserole or other baking dish (2½ to 3 quart capacity).
	www.wineskinny.com /past_issues/party_planning/partyplanning000809.htm (1242 words)

	Drawn butter or sauce for crab feed needed - Chowhound
		Drawn butter or sauce for crab feed needed
		Last year I made a romoulade sauce as well as having butter with lemon and garlic.
		Here in Maryland, we eat blue crabs and don't normally use butter, but our little crabs are coated well with seasoning before steaming, and the usual dipping sauce is a little mixture of cider vinegar, beer and Old Bay Seasoning -- not sure this would work for your crab though.
	www.chowhound.com /topics/show/334372 (892 words)

	Cooks.com - Recipes - Drawn Butter
		Results 1 - 10 of 27 for drawn butter.
		Put olive oil and butter in flat baking dish...
		Heat oil and butter in large skillet; add...
	www.cooks.com /rec/search/0,1-0,drawn_butter,FF.html (103 words)

	Popcorn Butter Topping & Popping Oil
		is the same butter that has been used in theaters for over 40 years.
		Supur Kist Two is the most popular butter flavor topping in the movie theater industry today.
		Add a teaspoon of butter flavor salt to the kettle as you cook for great flavor.
	www.kanokorn.com /popcornbuttertopping.asp (321 words)

	drawn - OneLook Dictionary Search
		Example: "Her face was drawn and haggard from sleeplessness"
		Phrases that include drawn: drawn butter, drawn out, fine drawn, long drawn, air drawn, more...
		Words similar to drawn: careworn, draw, haggard, raddled, taut, worn, limned, more...
	www.onelook.com /?w=drawn (289 words)

	"Drawn Butter" - Shopping.com
		Drawn from the classic Liz Claiborne linen collection, the...
		Finely drawn leaves and flowers intermingle with the rich red fruit of the strawberry.
		Even Cleopatra, who made a career out of being difficult to please, was drawn to the delicate pleasures of honey.
	www.shopping.com /xGS-Drawn_Butter (703 words)

	clarified butter Definition in the Food Dictionary at Epicurious.com
		Also called drawn butter , this is unsalted butter that has been slowly melted, thereby evaporating most of the water and separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface.
		Because the milk solids (which make butter burn when used for frying) have been removed, clarified butter has a higher
		than regular butter and therefore may be used to cook at higher temperatures.
	www.epicurious.com /cooking/how_to/food_dictionary/entry?id=1959 (287 words)

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