Description
Removal of fatty acids from an object
Technical
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.
Sensory Profile
Aroma ()
richsavorymeatybutterypungent
Wine Analogy
Like decanting a bold red wine to separate sediment, degreasing separates fat from jus
Coffee Analogy
Similar to skimming the crema off an espresso for cleaner flavor
Perfume Analogy
Like fractionating essential oils to isolate specific aromatic compounds
Culinary Applications
ConsomméFrench cuisineEssential for achieving crystal-clear broth
Tonkotsu ramenJapanese cuisineControls fat content in pork bone broth
PhoVietnamese cuisineRemoves excess fat from beef broth while preserving aroma
Dietary
VegetarianGluten-FreeHalalKosherdairy (if butter used)