To remove excess fat or grease from cooked food, cooking surfaces, or liquids such as stocks and soups. This can be done by skimming, using a separator, or chilling to solidify fats for easy removal.
From the prefix 'de-' (removal) and 'grease', from Old French 'graisse' meaning fat. The technique became important in refined cooking as diners preferred cleaner, less greasy presentations and as understanding of nutrition evolved.
Degreasing isn't just about health—it's about flavor clarity! Excess fat can mask delicate flavors and create heavy mouthfeel. Professional chefs often chill stocks overnight so fat solidifies on top for easy removal, revealing the clear, intensely flavored liquid underneath that forms the base of great soups and sauces.
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