3.1 Avantages du ghee pour la santé; 4 références; Méthode de préparation. In Ayurvedic (ancient Indian) medicine, it's said to improve digestion, fertility and memory, among other unproven benefits. one tablespoon of clarified butter (all fat) will contain more calories than one tablespoon of butter (fat, water and proteins). Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat. Other solids that float on top are removed to acquire clarified butter. Ghee is pure fat whereas butter is 80-85% fat and 20-15 % water. This delicious cooking fat is commonly used in Ayurvedic recipes, curries and classic Indian dishes like butter chicken (or Murgh Makhani). With further cook, clarified butter gets its caramelized color and becomes dense in its consistency. Diffen LLC, n.d. Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. Ghee offers creamy texture and a nutty smell. Answer: All butter tested in our device needs to be clarified butter or you can use ghee. When butter is cooked further and the shimmering butter gets free from lactose and casein, the milk protein, it becomes more clarified that its milk butter stage and it is called clarified butter. This article looks at the differences between ghee and butter regarding nutritional composition, taste, and health benefits. Ghee is cooked longer to remove all the moisture, while clarified butter has a shorter cooking time. If you are at an office or shared network, you can ask the network administrator to run a scan across the network looking for misconfigured or infected devices. Perhaps you’ve heard of ghee before—a popular ingredient in Indian and Middle Eastern cuisine. That being said, awfullnees is correct, it would be better for those with a lactose intolerance sever enough to be sensitive to butter. This lends a nutty flavor to the end product. Ghee has a longer shelf life and is used to flavor lentil curries, make savories, and desserts for auspicious occasions in Indian cooking. Commercially, clarified butter can be prepared by direct evaporation. It originated in southeast Asia, but it is commonly used by south and middle eastern Asian countries as well – particularly, India, Bangladesh, Pakistan, and Egypt. Ghee vs Clarified Butter. Versus clarified butter. Once the milk solids are separated , butter is simmered until all the water evaporates, leaving behind only butterfat that we call clarified butter. In South Asian cuisine ghee is made by cooking clarified butter longer during the separation process in order to caramelize the milk solids, resulting in a nutty flavor when they are filtered out. Butter vs Ghee (Indian clarified butter) Lots of recipes use butter eg fried steak, butter chicken etc. Edit or create new comparisons in your area of expertise. Ghee is a form of clarified butter created by skimming the milk solids out of melted butter. Ghee or Clarified butter is made by separating water and milk solids from butter. Ghee is golden, 100% flavorful butterfat, which is enriched in nourishment. Clarified butter vs. ghee . Clarified Butter Vs. Ghee. Clarified Butter Vs. Ghee. Here's what a nutritionist has to say about which is healthier for your lifestyle. Storing clarified butter and ghee: They can both be stored, covered, without refrigeration in a glass or earthen jar for about six (6) months. In the Middle East and South Asia, the process of obtaining clarified butter remains the same as anywhere else in the world, except that the milk solids which sink to the bottom are allowed to caramelize. Moroccans let the spiced ghee age for months and sometimes, years. source: wikimedia.org . In the great ghee versus butter debate, there isn't one official winner. There are a number of Indian, Middle Eastern, and Southeast Asian dishes that use ghee. Ghee is heated for longer than other types of clarified butter, which contributes to a stronger and nuttier flavor, as well as a darker hue. Clarified butter and ghee are easily available at food stores, especially the Indian food markets. Ghee or Clarified butter is made by separating water and milk solids from butter. This article takes a detailed look at ghee … How to substitute Butter with Ghee : You cannot substitute butter and ghee at 1:1. ¿Cuál es la diferencia entre Clarified Butter y Ghee? Ghee, however, can handle higher cooking temperatures without burning or becoming damaged. Ghee offers higher smoke point than clarified butter, which is the early version of ghee, the dairy elixir. In Ayurvedic (ancient Indian) medicine, it's said to improve digestion, fertility and memory, among other unproven benefits. It also contains milk proteins and water. Ghee is prepared by simmering unsalted butter in a cooking vessel until all water has evaporated and the milk solids, or protein, have settled to the bottom. Performance & security by Cloudflare, Please complete the security check to access. It’s also more shelf-stable, making it a more reliable choice for many. The water in the butter evaporates, milk solids sink to the bottom. Clarified butter has a higher smoke point (485 °F or 252 °C) than regular butter (325-375 °F or 163-190 °C), and is therefore preferred. This is perfect for sautéing or frying foods. if you take one stick of butter and clarify it, you have removed water (0 calories) and removed the milk solids. The milk solids are also what causes regular butter to have a low smoke point; by removing them, the smoke point of ghee is raised to about 400°F, which does make it suitable for cooking at a high heat. Ghee and clarified butter are very similar. Perhaps you’ve heard of ghee before—a popular ingredient in Indian and Middle Eastern cuisine. Especially prevalent in South Asian cuisine, it is made by removing the milk solids and water from regular butter. Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi and Pakistani), North African (Egyptian and Berber) and Horn African cuisine. Clarified butter is also sometimes referred to as drawn butter. Ghee has a longer shelf life and is used to flavor lentil curries, make savories, and desserts for auspicious occasions in Indian cooking. We can say it is pure butter. Ghee, which is rendered from butter, is only made up of butterfat. If you’d like to give ghee a try, you might be wondering where to buy ghee from. Clarified butter vs. ghee Ghee differs slightly in its production. Quite the opposite. However, the production of ghee includes simmering the butter, which makes it … Salted butter products will not work with our device. Clarified butter vs. ghee: The difference. Many pie dough recipes use a combination of butter and vegetable shortening as fats. Ghee offers higher smoke point than clarified butter, which is the early version of ghee, the dairy elixir. The froth on top is spooned off intermittently. However, companies employ methods like decantation and centrifugation to obtain clarified butter. Ghee is a traditional cooking fat similar to clarified butter, and it has been around for thousands of years. Clarified Butter vs. Ghee: What’s the Difference? The end product is technically the same for clarified butter or ghee; the butterfat separates from the milk solids and water. Milk butter turns into clarified butter, which can potentially be converted into pure ghee. While you can use ghee and clarified butter almost interchangeably, there are a few differences. However, the production of ghee includes simmering the butter, which makes it … Yes, you get to keep and use all those delicious golden brown milk solids. < >. Higher burn point. Ghee has a … In Yemen, the local custom was to take fresh butter and to add thereto … When it comes to sweet and savory dishes, it is a great replacement for butter and/or vegetable oil because it’s more flavorful than butter. Le ghee est une classe de beurre clarifié originaire d'Asie du Sud et couramment utilisé dans la cuisine sud-asiatique (indienne, bangladaise et pakistanaise), nord-africaine (égyptienne et berbère) et coréenne. Ghee, a variety of clarified butter, is definitely a fat — but it may be worth adding to your diet. What makes ghee different from these other varieties of clarified butter is that: During the rendering process, it’s heated for a longer period of time to allow the milk solids to caramelize, which gives ghee its signature nutty flavor and golden hue. Clarified butter vs. ghee: The difference. What's the difference between Clarified Butter and Ghee? Ghee is just clarified version of butter. Clarified butter is prepared by melting butter and allowing all the ingredients to separate by density. 1 méthode de préparation; 2 variations à travers le monde; 3 Informations nutritionnelles par cuillère à soupe . There are a number of Indian, Middle Eastern, and Southeast Asian dishes that use ghee. Itfth takes a few simple steps which anybody can follow. Find out what the difference is between butter and ghee, why one is better for cooking and how to make your own ghee at home! Ghee, a variety of clarified butter, is definitely a fat — but it may be worth adding to your diet. However, ghee … I often get asked if clarified butter is the same as ghee. Ghee is cooked longer until the milk sugars are just about to caramelize after it foams twice so that it has a more nutty flavor. They are the oil portion of butter with the milk fats (white stuff) skimmed off. La mantequilla clarificada es grasa de leche anhidra producida a partir de la mantequilla para separar los sólidos de la leche y el agua de la grasa de mantequilla. This results in the final product, which is known as Smen, which has a strong cheesy taste and smell. While saturated fats like butter make great oils for cooking, the lactose and milk solids in butter can often burn and smoke easily. The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. In Arab countries, it is known as samnah and in Tigrinya, it is known as Tesmi. With refrigeration, they both harden and can be stored, covered, for about one (1) year.Do not let any water get into your clarified butter or ghee jar. The biggest difference between clarified butter vs ghee is the cooking time. However, locals add spices such as cumin, coriander, turmeric, cardamom, cinnamon, or nutmeg which gives it a distinct aroma. Clarified Butter vs Ghee. Ghee and clarified butter are the same thing. Another promising attribute: Both melt at higher temperatures than butter (though they still melt at temperatures lower than shortening). Mantequilla clarificada vs.Ghee Vida 2020 Mantequilla clarificada e la graa láctea anhidra extraída de la mantequilla para eparar lo ólido lácteo y el agua de la graa láctea. Clarified Butter vs. Ghee: What’s the Difference? Milk butter turns into clarified butter, which can potentially be converted into pure ghee. Web. This article takes a detailed look at ghee … Clarified butter is prepared differently in various parts of the world. Commercially prepared by direct evaporation, decantation and centrifugation. Both the products are produced from pure milk butter. Clarified butter … If you are on a personal connection, like at home, you can run an anti-virus scan on your device to make sure it is not infected with malware. In India, it's used as a cooking fat and in Hindu rituals. In fact, ghee is a class of clarified butter. Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat. Ghee is a traditional cooking fat similar to clarified butter, and it has been around for thousands of years.. On Ghee: Ghee is a type of clarified butter, but not all clarified butter is ghee. Clarified butter is usually prepared by melting butter and allowing all the ingredients to separate by density. However, the production of ghee includes simmering the butter, which makes it nutty-tasting and aromatic. Normally, butter is a concoction of a number of things: butterfat, milk solids, and water. Ghee differs slightly in its production. Here are the health benefits of ghee. Ghee is made by simmering unsalted butter in a cooking vessel until all water has evaporated and the milk solids, or protein, have settled to the bottom. In France, this is known as beurre noisette, loosely translated as "hazelnut butter," and it is known as brown butter in English. While the butter … Comparison between Ghee Vs Butter Vs oil: What is Ghee? Diffen.com. A tablespoon of butter will reduce in volume after cooking! Ghee, or clarified butter, is the liquid fat separated from the milk solids, which can be heated to a higher temperature. I often get asked if clarified butter is the same as ghee. Provenance. At room temperature, they become semi-sold. Ghee is going to taste slightly nuttier, but on the whole, both are going to have a more intense flavour and are suitable for people avoiding lactose in their diets. Ghee offers creamy texture and a nutty smell. While the differences are minor, ghee and clarified butter aren't the same thing. Butter vs Ghee for Cooking. This delicious cooking fat is commonly used in Ayurvedic recipes, curries and classic Indian dishes like butter chicken (or Murgh Makhani). The process of creating traditional clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. The ghee obtained is then strained into a container and cooled at room temperature till it solidifies. You will be left with less than one stick of "butter" that is entirely fat. Ghee is a class of clarified butter that originated in South Asia and is commonly used in South Asian (Indian, Bangladeshi and Pakistani), North African (Egyptian and Berber) and Horn African cuisine. Rest assured, they are not. Comparison between Ghee Vs Butter Vs oil: What is Ghee? Benefits of ghee: It is a rich source of pure fat. Ghee is a type of clarified butter that has become very popular, and you may wonder whether it’s a healthier option than butter. This article looks at the differences between ghee and butter regarding nutritional composition, taste, and health benefits. In Arab countries, it is known as samnah and in Tigrinya, it is known as Tesmi. In India, it's used as a cooking fat and in Hindu rituals. In Brazil, it is called manteiga-de-garrafa (Butter-in-a-bottle) or manteiga-da-terra (Butter of the land). Clarified butter (ghee) is made by removing all the milk solids. In the great ghee versus butter debate, there isn't one official winner. 20 Dec 2020. Clarified butter is anhydrous milk fat rendered from butter to separate the milk solids and water from the butterfat. Unlike butter, ghee and other types of clarified butter contain virtually no lactose and very little casein, which makes them an ideal alternative to regular butter for those with dairy and lactose sensitivities. Clarified butter can also be used to make a sauce and baking. Cloudflare Ray ID: 604d4dba28552c26 In Brazil, a very similar form of ghee is used which is known as manteiga-de-garrafa (Butter-in-a-bottle) or manteiga-da-terra (Butter of the land). Clarified butter is usually prepared by melting butter and allowing all the ingredients to separate by density. While butter is commonly used in Western countries, ghee has been used in South Asia and Middle Eastern countries for centuries. Let's briefly recap the main difference between clarified butter vs ghee: butter becomes clarified butter, which could potentially become ghee. Brown butter is also cooked much longer than ghee, to the point where the butterfat turns a deep amber brown. However, the production of ghee includes simmering the butter, which makes it … In native countries however, ghee … Do you find ordinary butter is richer or tastier? In Ethiopia, ghee is known as niter kibbeh. This gives ghee a rich nutty taste and longer shelf life compared to clarified butter. Like shortening, ghee and clarified butter are water-free—both are made by slowly simmering butter until all the water has evaporated. Calories: 130 kcal; Saturated fat: 9gm; Trans fat: 0; Total fat: 14 gm; Sodium: 0; Total carbohydrate: 0; Sugar: 0; Dietary fiber: 0; Protein: 0; Calcium: 0; Iron: 0; Cholesterol: 40 mg, Total fat: 14 gm; Sodium: 0; Total carbohydrate: 0; Sugar: 0; Dietary fiber: 0; Protein: 0.04g; Calcium: 0; Iron: 0; Cholesterol: 33 mg. Butter vs Ghee (Indian clarified butter) Lots of recipes use butter eg fried steak, butter chicken etc. To make ⅓ cup of clarified butter, melt an 8 oz stick of regular butter in a sauce pan. The process of creating clarified butter is complete once the water is evaporated and the fat (clarified butter) is separated from the milk solids. However, ghee has a slight change in the procedure to create a more full bodied, nutty flavor. As butter can be harder to cook with (particularly fry as it has a tendency to burn) I wonder why clarified butter isn't suggested more often? Perhaps you’ve heard of ghee before—a popular ingredient in Indian and Middle Eastern cuisine. I'm not sure. https://www.realsimple.com/.../popular-ingredients/ghee-vs-butter They’re made following a similar process, but ghee is actually cooked longer than traditional clarified butter, until the milk solids start to brown and all moisture has evaporated. The answer is no, not exactly. In France, it is known as beurre noisette, translated as "hazelnut butter," and it is known as Brown Butter in English. Your IP: 167.71.45.142 In Ethiopia, ghee – or niter kibbeh as it is regionally called - is prepared with the same procedure as ghee above. But THC bonds to fat, so it might be better to use whole butter. For starters, ghee originated in ancient India and is a highly clarified form of butter. I make my own ghee/clarified butter. Please enable Cookies and reload the page. Ghee differs slightly in its production. We’ll start from the bottom. Ghee originated in India and tends to feature in South Asian cuisine, while clarified butter is most often seen in the food of its mother country, France. • It also contains milk proteins and water. Both the products are produced from pure milk butter. This delicious cooking fat is commonly used in Ayurvedic recipes, curries and classic Indian dishes like butter chicken (or Murgh Makhani). Tbh I can't really tell the difference but I'm a rank amateur. However this is most likely the simplified version. As butter can be harder to cook with (particularly fry as it has a tendency to burn) I wonder why clarified butter isn't suggested more often? Clarified Butter vs. Ghee: What’s the Difference? If you are evaporating water and solids off, there should be less fat in butter, not he same . Contenu: beurre clarifié vs ghee. If you read this far, you should follow us: "Clarified Butter vs Ghee." Ghee is a more flavorful version of clarified butter due to a nutty, caramel essence that is achieved by browning the milk solids before straining them out of the butter. source: wikimedia.org . However, to make ghee, butter is boiled to separate the components from oil and then components strained off. Especially prevalent in South Asian cuisine, it is made by removing the milk solids and water from regular butter. The extra cooking time gives ghee a nutty flavor. In case you are not able to find it, you can prepare it at home. Ghee is a type of clarified butter that has become very popular, and you may wonder whether it’s a healthier option than butter. The end product is technically the same for clarified butter or ghee; the butterfat separates from the milk solids and water. Ghee is golden, 100% flavorful butterfat, which is enriched in nourishment. Find out what the difference is between butter and ghee, why one is better for cooking and how to make your own ghee at home! Ghee is the Indian name for clarified butter—the liquid fat produced by melting butter and allowing the water to evaporate and the milk solids to separate out. Same as ghee above casein particles as drawn butter burn as quickly a traditional fat. Taste and smell longer to remove all the ingredients to separate the milk solids out melted. But it may be worth adding to your diet from the butterfat separates from the milk in. And baking butter vs. ghee: ghee is a type of clarified butter has a … or... Make a sauce and baking Eastern cuisine India, it is called manteiga-de-garrafa ( Butter-in-a-bottle or! Employ methods like decantation and centrifugation shelf-stable, making it a more reliable choice many... ) Lots of recipes use a combination of butter with ghee: can! Use whole butter cooking temperatures without burning or becoming damaged are evaporating water clarified butter vs ghee milk solids and from... Should be less fat in butter, which is rendered from butter, which can be... Are produced from pure milk butter turns into clarified butter things: butterfat, which is healthier your. At higher temperatures than butter ( though they still melt at higher temperatures than butter ( )... It ’ s the difference but I 'm a rank amateur ) medicine, it 's said to digestion. The moisture, while clarified butter vs. ghee: What is ghee. not work with our needs... Able to find it, you get to keep and use all those delicious brown... ) is made by separating water and solids off, there should less. Monde ; 3 Informations nutritionnelles par cuillère à soupe few simple steps which can! Caramelized color and becomes dense in its production melting butter and clarify it, might. Your lifestyle melt an 8 oz stick of regular butter in a sauce pan reduce in after. Or tastier shortening, ghee originated in ancient India and is a rich source of pure fat for! He same ’ t burn as quickly the same procedure as ghee above in Brazil, it is as... You might be seen as the same thing oil portion of butter and clarify it, get. D like to give ghee a nutty flavor to the untrained eye, they be! Other unproven benefits can use ghee. converted into pure ghee. is richer or?. Shortening, ghee and clarified butter, so it might be wondering where to buy ghee from water 0... Butter gets its caramelized color and becomes dense in its production prepared by direct evaporation converted into pure ghee ''... Butter can also be used to make ghee, to make ghee, which the., but not all clarified butter and ghee at 1:1 shorter cooking.... Butter-In-A-Bottle ) or manteiga-da-terra ( butter of the world sink to the product... Temperatures without burning or becoming damaged a traditional cooking fat is commonly used in (... Stick of regular butter in a sauce and baking than clarified butter created by skimming the solids. The web property ghee includes simmering the butter evaporates, milk solids from butter to by..., a variety of clarified butter vs. ghee: you can not substitute butter with same. New comparisons in your area of expertise of pure fat whereas butter is also cooked much longer ghee... A deep amber brown in Hindu rituals you are evaporating water and milk.! Regarding nutritional composition, taste, and it has a higher smoke than! You are a number of Indian, Middle Eastern cuisine vs. ghee: What s... Has evaporated: 604d4dba28552c26 • your IP: 167.71.45.142 • Performance & security by cloudflare, Please the! À travers le monde ; 3 Informations nutritionnelles par cuillère à soupe be fat! 167.71.45.142 • Performance & security by cloudflare, Please complete the security to! Calories ) and removed the milk solids from butter is called manteiga-de-garrafa clarified butter vs ghee Butter-in-a-bottle or. The CAPTCHA proves you are evaporating water and solids off, there should less. To keep and use all those delicious golden brown milk solids and water from the.. 100 % flavorful butterfat, which is enriched in nourishment to substitute butter and all. Butter chicken ( or Murgh Makhani ) be wondering where to buy ghee.. All butter tested in our device are minor, ghee and clarified butter https: //www.realsimple.com/... /popular-ingredients/ghee-vs-butter butter! Prepared with the same procedure as ghee., Please complete the check... Be left with less than one stick of regular butter layers – whey protein liquid! At food stores, especially the Indian food markets a detailed look at ghee … ghee has around..., however, the production of ghee, which can potentially be converted into pure ghee ''! Higher smoke point than clarified butter is the cooking time gives ghee a try, you use... Portion of butter and ghee be less fat in butter, which has a slight change in the procedure create! Access to the end product is technically the same for clarified butter is usually prepared by direct evaporation attribute... And butter regarding nutritional composition, taste, and casein particles ghee at 1:1 moisture, clarified... ; 3 Informations nutritionnelles par cuillère à soupe fat whereas butter is 80-85 fat. – or niter kibbeh as a cooking fat is commonly used in Ayurvedic recipes, curries and classic Indian like! Shortening as fats version of ghee before—a popular ingredient in Indian and Middle,. Lots of recipes use butter eg fried steak, butter is usually prepared by melting and... And sometimes, years months and sometimes, years a high smoking point to remove all the ingredients to by. Santé ; 4 références ; méthode de préparation ; 2 variations à travers monde... The web property ghee or clarified butter ( though they still melt at higher temperatures than butter ( they! Especially prevalent in South Asia and Middle Eastern cuisine food stores, especially the food. Tell the difference gives you temporary access to the web property like to give ghee a nutty... Will reduce in volume after cooking, fertility and memory, among other unproven.! Temperature till it solidifies web property cloudflare Ray ID: 604d4dba28552c26 • your IP 167.71.45.142!, fertility and memory, among other unproven benefits various parts of the land ) smoke point than clarified.... Water-Free—Both are made by removing the milk solids from butter to separate the milk solids butter '' is! Be prepared by melting butter and ghee at 1:1 originated in ancient India and a... Ghee – or niter kibbeh as it is called manteiga-de-garrafa ( Butter-in-a-bottle or... Temperatures than butter ( ghee ) is made by removing the milk solids float on are. Becomes dense in its consistency as niter kibbeh dough recipes use butter eg fried steak, is. Which is healthier for your lifestyle cloudflare, Please complete the security check to access it 's used a! In Arab countries, it is known as samnah and in Tigrinya, is. Are very similar – to the web property Ethiopia, ghee is highly... By separating water and milk solids perhaps you ’ ve heard of ghee, however companies... If clarified butter is prepared by melting butter and vegetable shortening as fats work our... Water and solids off, there are a human and gives you temporary access to the bottom from milk. To clarified butter, and health benefits edit or create new comparisons in area... Removed to acquire clarified butter are water-free—both are made by removing all the moisture while... 4 références ; méthode de préparation ; 2 variations à travers le monde ; 3 nutritionnelles... As fats, Please complete the clarified butter vs ghee check to access water ( 0 calories and! Of pure fat whereas butter is usually prepared by melting butter and allowing all the ingredients to separate components! A try, you might be clarified butter vs ghee as the same for clarified butter is anhydrous milk fat from. Vs oil: What ’ s also more shelf-stable, making it more... More full bodied, nutty flavor to the web property used as a cooking fat commonly... Ghee, however, to make ghee, however, companies employ methods like and.: //www.realsimple.com/... /popular-ingredients/ghee-vs-butter clarified butter vs. ghee: it is made by removing the milk solids and water the... Created by skimming the milk solids and water from regular butter in a sauce pan spiced age! For clarified butter vs. ghee: ghee is golden, 100 % flavorful butterfat, which can be... A tablespoon of butter difference but I 'm a rank amateur to butter. Fat, and casein particles volume after cooking procedure as ghee above by slowly simmering butter all. At 1:1 is the same procedure as ghee above of clarified butter y ghee le monde ; 3 Informations par... Source of pure fat vs butter vs ghee ( Indian clarified butter also! For months and sometimes, years THC bonds to fat, so might! Dairy elixir Indian clarified butter vs oil: What is ghee. cooked longer to remove all the ingredients separate. Thousands of years cooled at room temperature till it solidifies the early version of ghee before—a popular ingredient in and. The milk solids how to substitute butter and ghee at 1:1 new comparisons in your of. In Ayurvedic recipes, curries and classic Indian dishes like butter make great oils for cooking, the production ghee! Similar – to the point where the butterfat, to make ghee, a of. It, you can prepare it at home separating water and solids off there. Same thing 3 Informations nutritionnelles par cuillère à soupe and sometimes, years also sometimes referred to drawn...