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Clarification (journalism)
Clarification, clarifications, or clarify may refer to: * Clarification (cooking), purification of broths * Clarification, preparation of clarified butter * Clarification and stabilization of wine In winemaking, clarification and stabilization are the processes by which insoluble matter Suspension (chemistry), suspended in the wine is removed before bottling. This matter may include dead yeast (wine), yeast cells (lees (wine), lees), bacter ... * Clarification (water treatment) * "Clarifications" (''The Wire''), ''The Wire'' episode * The Clarification, '' Declaration Concerning Status of Catholics Becoming Freemasons'' {{Disambiguation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarification (cooking)
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made is th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarified Butter
Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarification And Stabilization Of Wine
In winemaking, clarification and stabilization are the processes by which insoluble matter Suspension (chemistry), suspended in the wine is removed before bottling. This matter may include dead yeast (wine), yeast cells (lees (wine), lees), bacterium, bacteria, tartrates, proteins in wine, proteins, pectins, various tannins (wine), tannins and other phenolic content in wine, phenolic compounds, as well as pieces of grape skin, juice vesicles, pulp, stems and gum (botany), gums.J. Robinson (ed) ''"The Oxford Companion to Wine"'' Third Edition, pp. 173, 661–62. Oxford University Press 2006 . Clarification and stabilization may involve w:Finings, fining, filtration, centrifugation, Froth flotation, flotation, refrigeration, pasteurization, and/or Oak (wine)#Effects_on_wine, barrel maturation and racking. Clarifying wine In wine tasting, a wine is considered "clear (wine), clear" when there are no visible particles suspended in the liquid and, especially in the case of white wines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarification (water Treatment)
The physical process of ''sedimentation'' (the act of depositing sediment) has applications in water treatment, whereby gravity acts to remove suspended solids from water. Solid particles entrained by the turbulence of moving water may be removed naturally by sedimentation in the still water of lakes and oceans. Settling basins are ponds constructed for the purpose of removing entrained solids by sedimentation. Clarifiers are tanks built with mechanical means for continuous removal of solids being deposited by sedimentation; however, clarification does not remove dissolved solids. Basics Suspended solids (or SS), is the mass of dry solids retained by a filter of a given porosity related to the volume of the water sample. This includes particles 10 μm and greater. Colloids are particles of a size between 1 nm (0.001 μm) and 1 μm depending on the method of quantification. Because of Brownian motion and electrostatic forces balancing the gravity, they are not l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarifications (The Wire)
"Clarifications" is the eighth episode of the fifth season of the HBO original series ''The Wire''. The episode was written by Dennis Lehane from a story by David Simon and Dennis Lehane and was directed by Anthony Hemingway. It aired on February 24, 2008. Plot Michael informs Partlow and Snoop about his confrontation with Omar. Soon afterwards, Omar goes to a corner store and is killed by Kenard. At a COMSTAT meeting, McNulty updates his superiors and Mayor Carcetti on the "serial killer" case. Carcetti approves McNulty's request to let Carver join the investigation. Carver questions why McNulty picked him over a sergeant from the district where the murders occurred, and guesses that Freamon is running a wiretap. While Carver assembles surveillance teams, McNulty helps Bunk take a request for DNA matching to the crime lab. McNulty arrives home to find that Beadie has left a note saying she is not sure when she and her children will return. When McNulty and Greggs trave ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
