- To clarify butter means to melt it and pour off the clear top layer from the milky residue at the bottom of the pan. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter.
- To clarify stock, egg whites and/or eggshells are commonly added and simmered for about 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.
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