What is the drawn butter?

Drawn butter is a spice that is commonly served with seafood food. Sometimes it is referred to as clarified butter and both terms are often used interchangeably. Drawn butter is melted butter, which is used as a tilting sauce for lobsters, shrimp, clams or crabs that have been steamed or cooked. Although the drawn butter is made from only one component, it is considered a sauce. The spices that are commonly served with the butter stretched include lemon wedges, salt and pepper. First melt the butter in a pan on low to medium heat. The butter should be brought to a slow boiling. While the butter cooks, it develops a thin foam on the surface. This should be gently lifted from the pan with a spoon and discarded.

After the butter is allowed to cook for several minutes, it begins to separate. Milk solids in butter fall to the bottom of the pan. Natento point with milk solids begin to separate from oil in butter. When the oil is clean and golden color, the butter has been successfully drawn and is almost ready to remove from the pelvis.

Before pouring cleaned butter from the pan, let the butter just cool a little. It should be poured into a thermal bowl. Milk solids can be separated when pouring butter stress with a cheese cloth. Otherwise, milk solids can be removed from cleaned butter. Milk solids can be discarded. Use a ladle or large spoon to transfer the drawn butter to small, individual serving cups.

In the production of drawn butter, it is important not to leave the butter too hot, or it burns and starts to brown. Some chefs, even those who only cook from their own kitchens, are happy to be able to keep the butter drawn during the meals. There are special cups for which are designed to fit through tea light that keeps butter clean without causing its brown or burning. Some cooks also like to add herbs to their drawn butter to add appetite. ByLins that are sometimes used for this purpose include parsley, coriander and tarragon.