What is the clarification process in cooking?

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The clarification process in cooking primarily involves removing impurities from liquids, which is vital for achieving a clear, clean final product. When clarifying a liquid, such as a broth or juice, the goal is to eliminate particles that cloud the liquid, resulting in a pure and visually appealing end result. This process often uses techniques like straining, filtering, or introducing agents like egg whites, which coagulate and trap impurities as they cook.

In relation to the context of cooking, clarification is especially important in the preparation of stocks and sauces, where a clean and refined appearance is desired. A clarified broth, for example, serves as an excellent base for soups and sauces, showcasing the flavors without any haze from sediment or small particles. The focus here is on achieving clarity, both visually and in terms of flavor profile.

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