Degreasing

Degreasing, also known as defatting or fat trimming, involves removing fatty acids from an object. In culinary science, the goal of degreasing is to reduce the fat content of a meal.

Degreasing Food

Degreasing is often employed by dieters, especially those following low-fat diets, to reduce their fat consumption for weight loss purposes. Since 1g of fat contains 9 calories, compared to the 4 calories found in carbohydrates and proteins, reducing fat consumption is seen as an efficient way to lose weight without significantly sacrificing the total volume of food. Degreasing can be done during meal preparation to reduce the energy content of the food or applied to prepared food in social situations, such as when consuming high-fat restaurant meals.

Individuals aiming to reduce their cholesterol levels or overall fat intake, particularly those with hypercholesterolemia, often use degreasing techniques to minimize fat consumption.

Degreasing a Meal During Preparation

Various methods can be used to trim the fat content of a meal during preparation. Common methods include substituting food items, removing naturally occurring fat, and conservatively adding fat.

Fat substitution is a technique where one ingredient is replaced with another, usually healthier, ingredient. A typical example is substituting saturated fatty acids with unsaturated fatty acids during cooking, such as using olive oil instead of butter for salad dressing.

Food items can also be substituted to reduce fat content. For instance, egg whites, which are lower in fat than whole eggs, can be used in place of whole eggs. Alternatively, low-fat products like skimmed milk can be used as ingredients in cooking.

Degreasing Liquids

Various foods can be degreased after preparation. Liquid foods that are high in fat, such as braising liquids, roasting juices, and broths, may have floating oil on top throughout and after the cooking process. The fat can be skimmed off the liquid with a small ladle, spoon, or cup as the liquid simmers and then discarded.

As an alternative to a ladle, a degreasing cup can be used to skim the fat off hot liquids. This is a clear plastic or glass cup that resembles a teapot, with a spout that comes out of the bottom. The liquid and juices are poured into the cup and then poured out, leaving the fat behind.

Refrigerating or freezing liquids until the fat congeals and solidifies can make the fat easier to remove with a spoon. If the liquid still appears cloudy after removing the congealed fat, it can be made clearer by skimming it again with a ladle after bringing it to a gentle simmer.

Degreasing Solid Food Items

Some items, such as roasted foods and other cooked food items like pizza, can sometimes be oily and greasy. Degreasing them after preparation may provide a solution to this problem. Fried foods, such as French fries, can often be degreased without affecting their crispiness by blotting out the oil with tissue paper.

Commercial Degreasing

Many food manufacturing companies, such as Weight Watchers, cater to people who wish to reduce their fat intake. Consumer demand for defatting has led to the production of low-fat products, such as low-fat cheese.

Solvent Degreasing

Solvent degreasing is a process used to prepare a part for further operations, such as electroplating or painting. Typically, it uses petroleum, chlorine, or alcohol-based solvents to dissolve machining fluids and other contaminants that might be present on the part.

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