Degrease

Degrease
information
Refers to the process of removing the fat from the surface of a sauce, soup, or stew. This may be accomplished by using a spoon or a bulb baster to suck the fat off the surface.

Degrease
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Degrease: To remove fat from surface of stews or soups. Usually cooled in the refrigerator so that the fat hardens and can be easily removed.
Dredge: To coat lightly with flour, cornmeal, or other substance.

Degrease - To remove melted fat from the surface of liquid, usually by skimming with a spoon, refrigerating to solidify the fat, or by using a cup or pitcher designed to separate the fat from the liquid.

Degrease:
To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator, so that fat hardens and is easily removed.
Dredge: ...

Degrease - to remove fat from the surface of a liquid such as a stock or sauce by skimming, scraping, or lifting congealed fat ...

Degrease - to skim the fat from the top of a liquid such as a sauce or stock.
Dehydration - a process that removes the water content from food.
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Degrease- To remove the fat from food. Fat rises to the top of food, making it easier to scoop the fat out.
Deseed- To remove the inedible or fibrous seeds of fruits and vegetables.

Degrease (degraisser): To remove fat from the surface of hot liquids.
Dice (couper en des): To cut food into cubes the shape of a dice.
Farci: Stuffed.

Degrease - To remove the fat that forms on the tops of simmering broths, sauces, jus, and braising liquids. There are a couple of reliable methods for degreasing broth.

Degrease - To skim the fat from the surface a hot liquid such as a soup, stock, or sauce.
Dehydrate - To remove water from food by slowly drying. Dehydration prevents moisture spoilage such as mold or fermentation.

Degrease
To skim fat off the surface of a stock, gravy or soup.
Dessert ...

Degrease: 1) to remove the fat from the top of a liquid such as a sauce or stock. 2) To remove excess fat from the bottom of a pan after cooking
Dehydrated: dried; having had moisture removed.
Demi: (French) Half.

Degrease/Degraisser: To skim the fat off the surface of a liquid, such as a stock or sauce.
Demi-glace (Fr.): "Half-glaze." A mixture of equal proportions of brown stock and brown sauce that has been reduced by half. One of the grand sauces.

A degreaser used to clean equipment.
Teriyaki Sauce:
A marinade and sauce traditionally made from soy sauce, wine, sugar, and other seasonings.

Degrease: see Degrassier.
Dégustation (Fr.): tasting or sampling of food or wine from a menu. Many dishes or drinks are offered in small portions.
Déhanché (Fr.) (Butch.): full loin without rump (beef).

Degraiser To degrease, the removal of fat from the surface of sauces, soups, stocks, etc.
Dejeuner Luncheon.
Demi-Deuil A French term indicating poultry that has been studded with truffle.

Degrease the sauce, either by skimming it with a large spoon or by pouring the sauce into a degreasing cup. Return the sauce to the pan and bring to a simmer.

1 12 cups turkey (degreased, drippings or fat free less sodium chicken broth)
12 cup water
12 cup dry red wine ...

See also: Grease, Sauce, Stew, Stock, Water