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Degreasing, often called defatting or fat trimming, is the removal of fatty acids from an object. In culinary science, degreasing is done with the intention of reducing the fat content of a meal.
Degreasing is often used by dieters, particularly those following low-fat diets to reduce their fat consumption to induce weight loss. The energy content of 1 g of fat is 9 calories, while that of carbohydrates and proteins are 4 calories. Hence, dieters often view decreasing fat consumption as an efficient way of losing weight without greatly sacrificing total volume of food. Degreasing during meal preparation is used to reduce the energy content of the food being prepared.
Those people who wish to reduce their cholesterol level or fat intake, in particular people with hypercholesterolemia often use degreasing to reduce their fat consumption.
Fat trimming of a meal can be done during preparation by a variety of methods. The most common methods involving substituting food items or removal of naturally occurring fat and conservative addition of fat.
Substituting fats is a method in which a certain ingredient is substituted by another ingredient. A common way of doing this is substituting saturated fatty acids with unsaturated fatty acids while cooking. For instance, olive oil can be used instead of butter for seasoning vegetables.
Food items are also substituted to reduce fat content. For instance, instead of using eggs by using a whole egg, where the egg yolks are high in fat levels, egg whites can instead be used. Alternatively, skimmed milk or similar low-fat products can be used as ingredients for cooking.
Many different 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. Fat can be skimmed off the liquid with a small ladle, spoon, or cup as the liquid simmers and then discarded. This is done by placing the saucepan with only half of it on the heat source so that the liquid simmers only on one side. This pushes the fat to the opposite side and makes it easier to lift off with the ladle. The fat can then be skimmed off by holding the ladle so that the top of its bowl is almost level with the liquid and then tilting it slightly and in a circular motion toward the edge of the saucepan where the fat accumulates. [1]
As braising liquids and broths simmer, they typically throw off more fat and protein and sometimes froth, so it is easier to wait at least a few minutes until the liquid has cooled before degreasing. In making slowly reduced liquids it may be ideal to wait for it to cool even longer. [1]
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 looks similar to a teapot, with a spout that comes out of the bottom. The liquid and juices are poured into the cup then poured out leaving the fat behind; the liquid comes from the bottom of the cup instead of the top. Degreasing cups come in various sizes. [1] [2]
Refrigerating or freezing liquids until the fat congeals and solidifies can make the fat easier to remove with a spoon. If, after removing the congealed fat, the liquid still appears cloudy, it can be made clearer by skimming it again with a ladle after bringing it to a gentle simmer to allow for the release of more fat and insoluble proteins. [1]
Some items, such as roasted foods, and other cooked food items, such as 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 decreasing the crispiness of the food item by simply blotting out the oil in the food item with a tissue paper.
Many food manufacturing companies such as Weight Watchers have been developed for people who wish to reduce their fat intake. The customer need of defatting has also led to the production of low fat products, e.g., low fat cheese.
Degreasing may also refer to the removal of excess fat and grease lodged within the fur pelts of bears, raccoons, beavers, possums and wolverines. In modern-day tanning operations, the removal of this grease is achieved by adding a liquid chemical agent, usually 2 fluid ounces (60 milliliters) to every 5 gallons (19 litres) of pickling solution. The chemical agent is sometimes known as a "relaxer," and where the hides are left to soak for 3 to 4 days. Detergent degreasing has also been used extensively in the tanning industry, but which has often had environmental impacts. [3] In Turkey, degreasing of sheepskin with the wool intact is performed on hides after stretching the leather, when they are then inserted inside a large, revolving drum with beechwood sawdust and nepheline powder, for about 6 hours. Afterwards, the hides are dusted from the sawdust residue and stretched again.
Another simple method is to rub hot cornmeal or sawdust over the flesh-side of the animal pelt, followed by scraping. [4] In modern tanning methods, the process of degreasing is usually performed after bating and drenching, and is then followed by pickling and tanning.
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 the machining fluids and other contaminants that might be on the part. [5]
Cooking, also known as cookery or professionally as the culinary arts, is the art, science and craft of using heat to make food more palatable, digestible, nutritious, or safe. Cooking techniques and ingredients vary widely, from grilling food over an open fire, to using electric stoves, to baking in various types of ovens, reflecting local conditions.
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature. This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food.
Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a pressure cooker. High pressure limits boiling and creates higher cooking temperatures which cook food far more quickly than at normal pressure.
Margarine is a spread used for flavoring, baking, and cooking. It is most often used as a substitute for butter. Although originally made from animal fats, most margarine consumed today is made from vegetable oil. The spread was originally named oleomargarine from Latin for oleum and Greek margarite. The name was later shortened to margarine.
Ghee is a type of clarified butter, originating from India. It is commonly used for cooking, as a traditional medicine, and for religious rituals.
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware.
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defatted soy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to some meats.
Egg white is the clear liquid contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo . Egg white consists primarily of about 90% water into which about 10% proteins are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food as well as many other uses.
Powdered milk, also called milk powder, dried milk, or dry milk, is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for the economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many exported dairy products conform to standards laid out in Codex Alimentarius.
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment.
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingredient used in Southeast Asia, Oceania, South Asia, and East Africa. It is also used for cooking in the Caribbean, tropical Latin America, and West Africa, where coconuts were introduced during the colonial era.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
The following outline is provided as an overview of and topical guide to the preparation of food:
A poached egg is an egg that has been cooked, outside the shell, by poaching, as opposed to simmering or boiling. This method of preparation can yield more delicately cooked eggs than cooking at higher temperatures such as with boiling water. Poached eggs can be served in several dishes.
Pecan oil is an edible pressed oil extracted from the pecan nut. Pecan oil is neutral in flavor and takes on the flavor of whatever seasoning is being used with it. Pecan oil contains 9.5% saturated fat, which is less than in olive oil (13.5%), peanut oil (16.90%) or corn oil (12.70%). It is also used as a massage oil and in aromatherapy applications.
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria. Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly slaughtered animal could not be fully eaten immediately.
Creaming is used to refer to several different culinary processes. In baking, it is the blending of ingredients with a softened form of a solid fat. When a dish is described as being "creamed", it may mean that it has been poached in milk, cream or a similar liquid. "Creaming" can also refer to the separation of cream from milk.
Cooking oil is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips.