The process of removing the oil from fiber

To remove fat from the surface of stews, soups, or stock. Usually cooled in the refrigerator so that fat hardens and is easily removed.

To remove the fat that congeals on the top of broths, jus and sauces.

To skim off fat that forms on the tops of simmering broths, sauces, and other liquids.

Using a spoon to skim fat from the surface of a hot liquid, such as a Jamaican soup recipe, stock or gravy. Another way to degrease is to chill the mixture until the fat becomes solid and can be easily lifted off the surface. T

To skim the layer of fat from the top of a soup, sauce, or stock.Easier to do if the liquid is first chilled.This solidifies the fat, which will them remove very easily.

To skim the fat from the surface a hot liquid such as a soup, stock, or sauce.

To skim off fat that forms on the tops of simmering broths, sauces, and other liquids.

(v) remove grease or oil from (a pan)

To remove grease from machinery, tools, etc., usually using solvents.  Aqueous (water-based) cleaners are becoming popular and are required in some parts of the state.

to skim the fat from the top of a liquid such as a sauce or stock.

to skim the fat from the top of a liquid such as a sauce or stock.

v.) - to remove the fat from the surface of a hot liquid such as a sauce, soup, or stew, also known as defatting or fat trimming

>To remove fat from the surface of stews, soups, or stocks. Usually cooled in the refrigerator so that fat hardens and is easily removed.

Degrease: To skim the fat from the top of a liquid such as a Stock or Sauce.

To remove grease from machinery, tools, etc., usually using solvents. Aqueous (water-based) cleaners are becoming popular and are required in some parts of the state.

(transitive) To remove grease from something.