|
|
| back to Glossary Index |
 |
|
|
|
|
Refers to the process of removing the fat from the surface of a sauce, soup, or stew. This may be accomplished by using a spoon or a bulb baster to suck the fat off the surface. If time permits, another way to remove the fat is to chill the liquid so that the fat congeals at the surface making it much easier to remove.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
|
|
