To clarify means to make a cloudy substance clear. To clarify butter, you start by melting it. As it melts, you skim off the foamy whey that separates and floats to the top. Finally, you strain out the heavy milk solids that sink to the bottom of the pan. The pure, yellow butterfat left behind is the clarified butter.
Once butter is clarified, it can be stored in a jar in the refrigerator for several weeks. Clarified butter has a higher smoke point than regular butter, so you can use it to cook on higher heats that would burn regular butter.
Clarified butter is used in a number of cuisines around the world, and can be made be used to make pastry and to enrich rice or vegetable dishes. Seafood restaurants often serve it as an dip for crab and lobster. In India, clarified butter is called ghee and has been used since ancient times.
Reference: What is an oil's smoke point? (Cookthink)
Reference: What is whey? (Cookthink)
Reference: What does it mean to let butter's foam subside? (Cookthink)
Recipe: Lamb Curry (Simply Recipes)
Consommé is a French word for clarified meat, poultry or fish broth that is served hot or cold, traditionally as a first dinner course. It can also be used as a stock to make other soups or dishes. Consommé is either thickened with cornstarch or left thin, and is often garnished with other ingredients, such as poached eggs, noodles, sliced meat or vegetables.
Consommé is sometimes served cold as a savory jelly either by adding gelatin or meat bones. A double consommé is reduced in half for added flavor.
recipe: Beef Pho (cookthink)
recipe: Beef Consommé (cookthink)
