clarify
KLA-ri-fy
/ˈklærɪfaɪ/
To make a liquid clear by removing impurities or solid particles.
In cooking, this often involves using egg whites or heat to strain out cloudy proteins.
The story behind the word. From the Latin 'clarus', meaning 'clear' or 'bright'. It entered English through Old French 'clarifier'.
Word relationships
- purify: A broader term for removing any kind of contamination.
- filter: Specifically refers to passing a liquid through a physical barrier.
- cloud: To make a liquid opaque or murky.
- obfuscate: To make an explanation intentionally confusing.
Commonly confused with
- classify: Classify means to arrange in groups; clarify means to make clear.
Word family
- clarification (noun): The act of making something clear.
- clarity (noun): The state of being clear.
Collocations
- clarify butter
- clarify a position
- clarify the liquid
Example sentences
- "The chef used a 'raft' of egg whites to clarify the beef consommé." Making a clear soup.
- "Could you please clarify your last statement? I didn't quite catch the meaning." Seeking understanding.
Memory hook
Clarify = Clear-ify. Make it clear.
When not to use
When talking about light, use 'illuminate'; clarify is for liquids or explanations.
Fun facts
- Clarified butter (ghee) has a much higher smoke point than regular butter because the milk solids that burn easily have been removed.
Also appears in
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