2007-03-24 13:31:51 · 4 answers · asked by Mom of twins 1 in Food & Drink ➔ Cooking & Recipes
I work in restaurants and everywhere I've worked clarified butter has been just that: clarified butter. There is nothing added to it at all. The thickness may come from being cooler or possibly not even being clarified butter at all. Drawn butter is not clarified butter. Drawn butter technically has a little bit of flour in it which makes it a touch thicker and slightly cloudy.
2007-03-24 19:11:09 · answer #1 · answered by LemonButt 3 · 0⤊ 0⤋
Add cornstarch. But if you went to all the trouble to clarify the butter, why would you want to go and ruin it by dumping stuff in it?
2007-03-24 20:35:08 · answer #2 · answered by Always Right 7 · 0⤊ 0⤋
I think it gets thicker when left to cool to room temperature. After all, butter solidifies when it is cold, so why wouldn't it get thicker when it cools off?
2007-03-24 21:35:38 · answer #3 · answered by Miami Lilly 7 · 0⤊ 0⤋
Put it in a blender and aerate it. Or add egg yolks and make hollondaise, but that's a different story.
2007-03-24 20:37:41 · answer #4 · answered by Cookie 3 · 0⤊ 0⤋