HOW TO CLARIFY RECIPES

Steps:

• Take a small, heavy-bottomed pan and keep butter in it. Keep heat flame on medium-low intensity. Allow the butter to melt very slowly. Wait patiently while the butter is melting, do not raise the heat flame. Keep your process slow and on medium heat flame. Also, avoid stirring the butter while it’s melting, let it melt naturally.
• You would see a foamy white layer on the top after butter is wholly melted. To simply skim the foam, you can use a spoon and skim the layer from the surface, but be careful to leave the pure fat that is remaining.
• Take off the maximum foam from the top surface. Do not freak out when few tiny spots are remaining; you can strain those specks later. If you want, you can utilize the milk solids for other delicacies which will enhance their flavor. You can stream it on foods such as hot rice, pasta.
• Take out the butter from heat and give it a rest of five minutes. Keep a wire mesh strainer ready on a heat-safe bowl. Get many layers of cheesecloth and line the strainer with them. You can use a coffee filter if you don’t have access to a cheesecloth. Your process will be lengthier, but it also works the same way.
• Very gently tilt the pan and stream the melted butter upon the cheesecloth. Only stream the golden butterfat and remove the remaining traces of foam.
• When you finally reach the bottom part of the pan, you would find more milk solids, so skip pouring these through the cheesecloth. Just finish the process when there is no butterfat remaining, and only milk solids remain.
• Take a container and stream clarified butter into it, seal the container. Store the clarified butter in the refrigerator. Clarified butter would be easily solidified by refrigerating, but you can anytime liquefy it by heating.

Steps:

• Filter your stock as much as possible. There should be no solid residues in it. Like small pieces of meat, spices, skin, etc. Warm the stock slowly in a thick bottomed saucepan.
• Beat the egg whites with water and the acid.
• Crush the eggshells and whisk them into the egg mixture.
• Mix the egg whites into the stock, turn up the heat and bring it all to a boil.
• Turn down the heat when it boils and let it simmer for 5 minutes.
• Take the stock of the heat and let it cool for about fifteen minutes.
• There should now be a raft of stiffened egg whites on top of the stock and the stock should be more clear.
• Sieve the stock gently through a sieve lined with damp cheesecloth. If possible, use a sauce ladle to scoop it carefully into the sieve instead of pouring it. Avoid getting egg white with over the edge of the sieve.
• Author's Notes:.
• The easiest way to get a clear stock is to avoid it being unclear to begin with.
• Use raw pieces of meat. Unfortunately that is impossible when you make a dark stock so --
• Don't crack the bones.
• Never let the stock boil. Only weak bubbles and simmering. Boiling emulsifies the fat from the meat and binds it to the water.
• Only boil the vegetables along for the last hour. When the vegetables are soft, they begin to fall apart. This also makes the stock unclear.
• [This is the real difference when you clarify stock. no film tricks here -- ].