Clarify
information
To remove impurities from salted butter by heating it. Clarified butter is often used for browning meat and to cover pates.
Clarify
Meaning to clear or purify, this term is used to refer to the process of removing the impurities from fat - usually butter.
CLARIFY
To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes.
How does one clarify butter?
Depends on how fussy one is.
Clarified butter is butter that has had the milk solids and water removed.
Here are a few simple steps to clarify butter
Melt one or two sticks of unsalted butter in a saucepan over low heat. One stick (8 tablespoons) will produce 6 tablespoons of clarified butter. Do not stir the butter while it's melting.
CLARIFY:
To separate and remove solids from a liquid, thus making it clear.
CREAM:
To soften a fat, especially butter, by beating it at room temperature. Butter and sugar are often creamed together, making a smooth, soft paste.
Clarifying Butter
Melt the unsalted butter in the saucepan over low heat.
Clarify - to make a liquid clear and free of sediment. Clarification heightens the smoke point of butter. Clarified butter will stay fresh in the refrigerator for at least 2 months.
Clarify- To make liquids clear by filtering, such as stock or broth, or butter.
Coat- To evenly cover food with crumbs, flour, or a batter.
Coddle- To cook food in water just below the boiling point, as in coddled eggs.
Clarify: Remove impurities from butter or stock by heating the liquid, then straining or skimming it.
Coat: To evenly cover food with flour, crumbs, or a batter.
Clarify - to remove impurities (foam) off stocks and soups by skimming the foam with a spoon and discarding. Beated egg white can also be used for this.
Confectioners' sugar - US, same as Icing sugar AU UK.
Clarify - To make a liquid clear, as with butter. Unsalted butter is melted over low heat until the milk solids come to the top. They are then removed. Without the milk solids, the butter may be used in recipes in which you don't want it to brown.
Clarify - To clear liquid, such as consommé, by adding slightly beaten egg white and egg shells; the beaten egg coagulates in the hot liquid and the particles which cause cloudiness adhere to it. The mixture is then strained.
clarify - a process of making a liquid clear; removing milk solids and impurities from butter resulting in a pure golden liquid butter used for many cooking purposes ...
Clarify
To make a substance clear or pure
Coarse
Refers to the crumb structure of some baked goods ...
Clarify
To make a liquid clear by adding beaten egg white and egg shells. The egg jells in the hot liquid and cloudiness adheres to it and then the liquid is strained.
Coatspoon ...
Clarify - To clear a liquid by removing the cloudy sediments.
Cleaver - An ax-like cutting tool used for a multitude of tasks. A good cleaver has a well balanced weight and can easily cut through bone as well as chopping vegetables.
Clarify
To remove solid impurities from a liquid, traditionally used on butter and soup stocks, e.g., consommé-a clarified broth.
Coagulation ...
Clarify: to clear a liquid of all solid particles.
Clear soup: an un-thickened soup, usually translucent.
Cleaver: a hatchet-shaped knife used for cutting bone or for chopping.
Clarify - To clear fats by heating and filtering; to clear consommes and jellies with beaten egg white.
Clava de especia - [Spanish] clove.
Claveteado - [Spanish] spiked or studded with cloves.
clarify - To clear a liquid of all solid particles using a special cooking process. (1) To clarify butter means to melt it and pour off the clear top layer from the milky residue at the bottom of the pan.
Clarify the remaining butter by melting it, and straining off the clear liquid, leaving the curd-like sediment.
clarify: to make a liquid clear by removing solids from it.
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coddle: to cook gently in a liquid just below the boiling point.
Clarify
A process of making a liquid clear by adding beaten egg whites, ground meat and tomato, then simmering slowly. The liquid is then strained and the result is consommé.
Let's clarify a few points that seem to be true based on evidence:
Though not all of the vitamins and minerals are affected by microwave cooking, some certainly are even more so than with regular cooking.
Thanks for clarifying.
You missed my two favorites: tomato sauce and tomato soup. So much better than making it on top of the stove and it doesn’t heat up the kitchen.
I love this, thank you! BTW what kind of grill do you have?
clarify To remove all impurities from stock or jelly (usually with egg
white) or from fat.
classed or classified growth Wine, especially from the French Bordeaux,
that has been officially ranked, usually by the Classification of 1855 ...
Clarify: To make a liquid (ie. melted butter) clear by skimming away or filtering out fat or other impurities.
Coat: To cover thoroughly with a fine film of flour, crumbs, etc.
Clarify To clear stocks, soups or cooking fats.
Cloche A round silver, metal or glass cover designed to keep food hot. Glass is often used to cover cakes and cheeses, helping to keep them fresh and aid display.
So-called raw sugars comprise yellow to brown sugars made by clarifying the source syrup by boiling and drying with heat, until it becomes a crystalline solid, with minimal chemical processing.
Before discussing vegan baking tricks, it may help to clarify what a vegan is. A vegan is someone who chooses not to eat any animal products, including eggs, dairy, and meat. Many vegans also avoid honey, because it is extracted from bees.
***I want to clarify this recipe after the 1 star rating below. I recaluclated the points on WW website for everything but the pasta. ALL the ingredients divided by 6 servings (which is 4 shells) is 2.5 pts/serving.
Do not stir at this point as the layer will break and it will not clarify the syrup.
After about 5 minutes, slowly drizzle 1 cup of water from the sides of the pan with the help of a ladle.
Render - to melt and clarify fat; to cook meat in order to remove fat
Service - the process of delivering foods to diners in the proper fashion, appropriately prepared and presented at the correct time ...
Render: To melt fat and clarify the drippings for use in sautéing or pan-frying.
Ring-top: A flat-top with removable plates that can be opened to varying degrees to expose more or less direct heat.
A combination of ingredients that are added to clarify broth by trapping the impurities and then rising to the surface in a floating mass.
Raft Glossary Term - Related Content
Recipes ...
It is also to cook custards and baked eggs in the oven without curdling or cracking and also used to hold sauces and to clarify butter.
This Bill did not attempt to codify the definition of a charitable purpose; it merely sought to clarify that certain purposes were indeed charitable, whose charitable status had been subject to legal doubts.
Every now and then you will be reading a recipe and come upon an instruction or technique that you have never heard of. We hope this list will clarify any terms you don't know, and aid you in preparing simple, fast and healthy meals.
Immediately remove from the stewpot and clarify the sauce. Return to the pot and add butter, softened fat and sweet oil, bring to a boil and add the fidawsh, boiling furiously. Sprinkle with cinnamon and ginger and serve.48 ...
Clarified butter - Because butter contains milk solids which burn at relatively low temperatures, it can't be used to sauté at the high temperatures required for browning most meats and seafood and some vegetables. Clarifying removes the water ...
To clarify butter, melt unsalted butter in a heavy saucepan over low heat. Skim off the froth from the top and carefully pour the clear liquid into a jar, leave the milky residue behind. Clarified butter is used in sautés, sauces and in baked dishes.
To make the dipping sauce, combine the dashi, soy sauce, sake, and mirin in a saucepan and bring to a boil over high heat. Add the bonito flakes, remove from the heat and strain to clarify. Keep the resulting sauce warm in the saucepan.
Organic substance that can be used as an energetic fining agent, added to some wines for the purpose of clarifying them.
BLOOM
A thin layer of waxlike material which covers the skins of grapes.
Other term (fr): ...
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Butter cleared of its water content through heating and then straining. It can then be cooked to higher temperatures without fear of burning. Clarify ...
Sturgeon have a fatty firm flesh with a rich, delicate flavor and are the source for isinglass (the clarifying or fining collagen from the swim bladder not the sheets of mica used as substitute window panes) and, of course, precious caviar.
Bentonite: a very fine clay used as a fining or clarifying agent in wine to remove protein, to achieve heat stabilization or to remove another fining agent.
BEP: Brevet d'Etudes Professionelles, i.e. BEP-restauration and BEP-hőtellerie.
 See also: Cooking, Butter, Water, Flavor, Egg
  
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