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To make a liquid, such as stock or soup completely clear. This can be done by filtering through a fine sieve or muslin, or by slowly bringing the liquid to simmering point with added egg whites. The whites will attract the sediment held by the liquid.
Butter sometimes also needs to be clarified, as it is useful in this form for frying such items as fish - as their skin is less likely to stick.
To clarify butter:
1.Gently melt the butter in a clean pan, over a low heat.
2.When the surface froths slightly, skim this off.
3.Sediment should now be visible on the bottom of the pan.
4.Carefully pour the clear butter into a container, leaving the sediment behind.
This is your finished Clarified butter. The froth and sediment can be kept for other uses such as dressing vegetables.