Clarify
Clarifying is the process of making a cloudy liquid clear by removing the fat, solids, and other impurities suspended in it. For stocks and broths this usually means skimming off the foam and fat that rise to the top, or straining the liquid, sometimes using a raft of egg whites that traps particles as it cooks. For butter, clarifying means gently melting it and separating the pure golden fat from the milk solids and water.
A clear, clarified stock is the foundation of elegant consomme and refined soups, while clarified butter has a higher smoke point and stores longer, making it excellent for high-heat sauteing and for dipping alongside seafood. To clarify butter at home, melt it slowly, skim the white foam off the top, then pour off the clear yellow fat and leave the milky sediment behind in the pan. Taking your time and avoiding a hard boil keeps the impurities intact so they are easy to remove.
A clear, clarified stock is the foundation of elegant consomme and refined soups, while clarified butter has a higher smoke point and stores longer, making it excellent for high-heat sauteing and for dipping alongside seafood. To clarify butter at home, melt it slowly, skim the white foam off the top, then pour off the clear yellow fat and leave the milky sediment behind in the pan. Taking your time and avoiding a hard boil keeps the impurities intact so they are easy to remove.