>OK, I exagerrated for effect, but I still find clarified butter much
>blander than whole, melted butter. I was wondering more along the lines of
>what effect whole butter might have on browning, separation, etc.

That depends upon the grade of butter....A high grade butter seems to
form a better flavored ghee than the lower grades .and the degree of
heating ...will have a significangt influence as well......If you heat
it carefully and and decant the cloudy aqueous portion you will
retain much of the good flavor ... howver if you heat it long enough
that the desired volatiles are gone and the fat starts to degrade
(resulting in a change of aroma and even promotes off flavor to
form)...you will end up with a poor flavor..

Roy