Degreasing: Degreasing is the fat removed from a broth, a stock, a sauce, a dish in a sauce or a pot, or eliminated before deglazing a roast or a piece of stir-fried meat.
In the past, the clarified, filtered and preserved fat in stoneware was used to cook vegetables. Today we no longer use this "saving fat", not very recommendable from a dietetic and hygienic point of view ....
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.