Degrease: v.tr. “To degrease” is to remove excess fat from a product, preparation or cooking container.
We degrease the meat, raw or cooked, with the help of a small butcher's knife, the hot liquids with a small ladle or a spoon, and the cold liquids, whose fat has solidified, with a skimmer (you can also pass them to Chinese).
We perfect the degreasing of the hot consommé, once clarified, by placing absorbent paper on its surface.
During...
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