| clarify |
To make clear or pure by separation and elimination of suspended solid material.
출처: www.mwdoc.com/glossary.htm
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| clarify |
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. ...
출처: www.lowcarbluxury.com/cookingterms.html
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| clarify |
to clear a liquid, such as consomm? 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.
출처: journals.aol.com/cookingarden2/COOKINGFROMMYGARDEN...
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| clarify |
to remove impurities from stocks and soups.
출처: www.biglove.lvhr.com/recipes/glossary1.html
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| clarify |
Process of removing very small particles in the finished wine resulting in a produce free of haze and crystal clear.
출처: www.homemadewine.net/glossary/glossaryC.htm
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