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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Removal of fatty acids from an object
See full technique reference →Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal.
Consommé (French cuisine): Essential for achieving crystal-clear broth
Tonkotsu ramen (Japanese cuisine): Controls fat content in pork bone broth
Pho (Vietnamese cuisine): Removes excess fat from beef broth while preserving aroma
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