Clarifying is a term that defines the operation of making a cloudy liquid clear. For example, a broth, a drink, but also melted butter. To clarify the broth, after having filtered it and deprived of meat and vegetables, some beaten egg white is added (possibly even a little lean beef); then it is cooked for about 40 minutes. Once the egg white becomes thicker, it will absorb all the impurities of the broth which is then filtered again with a very thick gauze. To clarify the butter (that is, to remove most of the water and casein ),this is cooked in a bain-marie, without ever boiling, for about 30 minutes. During this very slow cooking, a white-hazelnut substance must be released on the bottom of the container which will be eliminated by filtering the butter through a very thick gauze or strainer. The result is a rather oily liquid, straw-colored, which can also be used for frying at high temperatures. Clarified butter can be stored in airtight jars in the fridge.
Recipes made in Italy by Italians in Italian. Translated for You with Love