To grow clear or bright; to clear up.

Act of removing impurities from liquids , butter etc. by heating. For e.g stock is clarified by adding egg white.

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.

to clear a 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.

To cause or allow haze-causing particles and solids to precipitate out of solution, with or without the help of finings, or to filter wine or beer. Clarified beer or wine is often called "bright" or "brilliant." Usually, the haze-causing particles have no effect on flavor, and clarification is merely a cosmetic process.

Process of removing very small particles in the finished wine resulting in a produce free of haze and crystal clear.

To remove sediment from a cloudy liquid, thereby making it clear ... more on clarify here

To make a liquid (stock, broth, butter) clear by skimming away or filtering out fat or other impurities.

Make clear a point

To make clear or transparent and free from impurities.

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. Capers - Pickled flower buds that originate in the Mediterranean.

make a liquid clear by straining out solids.

make clear and (more) comprehensible; "clarify the mystery surrounding her death"

make clear by removing impurities or solids, as by heating; "clarify the butter"; "clarify beer"

To clear a liquid of all solid particles.

When applied to cooking(and not tap-dancing your way out of an argument), usually means to remove milk solids from butter by slowly heating over low heat. First, skim off any foam on top with a paper towel, then carefully pour off the clear butter after it has melted. Much better stuff for baking. Also, when used for cooking, it generally doesn't brown.

To make clear or pure by separation and elimination of suspended solid material.

to remove impurities from stocks and soups.

Make clear or plain

to melt butter so that the clear butterfat can be separated from the milky whey and sediment. Clarified butter has a higher smoking point than regular butter.

For butter, to melt and skim off top foam, then strain off milk solids, using only the clear layer.

To rid a liquid of impurities. Often with the aid of egg whites, which attract the foreign particles. This method is typically used when making consommé. Also the term used to describe the removal of milk solids in the heating of butter.

Refers to the wine-making operation which removes lees - dead yeast cells and fragments of grape skins, stems, seeds and pulp - from grape juice or new wine.

To remove fat and impurities from stocks and broths.

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.

To make a substance clear or remove impurities.

To separate the clear, liquid part of a mixture from the solids.

Remove impurities from butter or stock by heating the liquid, then straining or skimming it.

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.

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.

To eradicate impurities from a liquid, usually involving...