Degraising
Degraising a chicken broth , here sucking off the fat with the help of a piece of kitchen paper
Chilled (here short-term frozen) meat soup with a layer of fat on top that can be easily removed
Degraissing (from French dégraisser , “ an- ” or “degreasing” and graisse “fat”) is what the chef calls the removal of fat from broths , soups and sauces . It happens in different ways:
- By removing the (floating) fat with a ladle or absorbent paper.
- By lifting off the solidified layer of fat after it has cooled down.
- For the separation of grease and sauce by can deglaze dissolved hot drippings in a Entfettungskännchen (also fat pot or fat jug be cast). After a short time, the fat rises in the kitchen utensil made of glass or another heat-resistant material ; the gravy can then be poured off using the nozzle on the bottom.
Web links
Individual evidence
- ↑ Richard Hering ; F. Jürgen Herrmann (Editing / Ed.): Herings Lexicon of the Kitchen . 23rd, expanded edition. Fachbuchverlag Pfanneberg, Haan-Gruiten 2001, ISBN 3-8057-0470-4 , p. 824.
- ↑ Kay-Henner quantity: Duck & Goose: tender and crispy (= GU just cooking ). 1st edition. Gräfe and Unzer, Munich 2007, ISBN 978-3-8338-0684-1 , p. 6 (with an illustration of a degreasing jug , see limited preview in Google Book Search ).