Degreasing

Degraissieren (from French dégraisser, at - 'or' degrease ' and graisse, fat ') is called the cook the removal of fat from broths, soups and sauces. It happens in different ways:

• By removing the ( supernatant ) fat with a ladle or absorbent paper.
• By lifting the solidified fat blanket after cooling.
• For the separation of grease and sauce by deglazing the dissolved hot gravy (also fat or fat jug jug ) can also be poured into a Entfettungskännchen. After a short time the fat rises in the Kitchen gadgets made ​​of glass or other heat-resistant material upwards; The gravy can be poured by the recognized at the bottom spout.