This is the process whereby butter is placed into a pan over a gentle heat. When it is foaming the surface should be skimmed. After this, the butter should be allowed to cool during which time a layer of sediment will form at the bottom. The non sediment part is known as clarified butter. This is suitable for frying, where high temperatures are used, when non clarified butter would burn.

The process of extracting sediment or impurities from a food. Butter and dripping may be clarified so that they can be used for frying at higher temperatures.

The processes by which the suspended particles in a mead are removed — filtration, racking, and fining.

removing visible foreign material from honey or wax to increase its purity.

clears the mind and aids understanding

that makes clear; "a clarifying example"

French also : 1. Method of preparation that clears fats by heating and filtering. 2. Clearing consommes and jellies with beaten egg white.

Usually associated with a toner or other solution used after cleansing to maintain proper skin pH.

Ensuring that the argument is expressed as clearly as possible, so it is as easy as possible to tell whether the premises are true, whether the logic is good, and whether the argument is relevant to the conversation.