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Degreasing - removing excess fat

Degreasing is a culinary technique involving the removal of excess fat from the surface of a liquid. Most commonly applied to stocks, sauces, and soups. Done by skimming with a spoon while hot, or after cooling when fat solidifies on the surface. It improves taste, appearance, and digestibility. Essential for preparing quality stocks and classic sauces.

Degreasing - removing excess fat
  • Degreasing means removing excess fat from the surface of a liquid.
  • Done by skimming with a spoon while hot or removing solidified fat after cooling.
  • Significantly improves the taste, appearance, and digestibility of dishes.
  • It is an essential step in preparing quality stocks and sauces.
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