Degrease

To degrease a stock, sauce, soup or braise is to remove excess fat from its surface. The French culinary term is dégraisser. Degreasing improves the appearance and mouthfeel of a preparation and helps prevent an unwanted greasy layer from carrying into the finished dish.

Three ways to degrease

• Skimming while hot: allow the liquid to settle at a gentle simmer, then lift surface fat with a shallow ladle or skimmer. Avoid removing too much of the liquid beneath it.
• Chilling: cool the preparation safely, refrigerate it until the fat solidifies, then lift the firm fat from the surface before reheating.
• Using a fat separator: pour the liquid into a separator and drain the water-based stock or jus from below the floating fat layer.

When chefs degrease

Stocks are often skimmed during cooking and may be chilled for more complete fat removal. Braises can be refrigerated overnight so the fat sets on top and can be lifted away. Sauces may be degreased before reduction or finishing, particularly when a clean, glossy result is desired.

Degreasing versus clarification

Degreasing removes free fat from the surface. Clarification removes suspended particles that make a liquid cloudy, using a separate process such as a consommé raft or filtration. A stock can be degreased without being clarified, and a clear liquid may still contain some fat.

Chef’s tip: Degrease in stages. Skim during cooking, then chill and remove the solid fat if a lean finish is required. Cool and store stocks promptly using safe time-and-temperature controls; do not leave a pot at room temperature overnight.

Key distinction: Degreasing removes excess surface fat; it does not remove every trace of fat emulsified within a liquid.