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. The egg whites attract and trap particles from the liquid. After cooling strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue.

Clarified butter is butter that has been heated slowly so that its milk solids separate and sink and can be discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter.