Degreasing

Degreasing, also called defatting or fat trimming, is the culinary practice of removing fat from a dish or liquid, most often to reduce a meal's overall fat content. Cooks degrease pan drippings, stocks and sauces using tools such as a ladle or a specialized degreasing cup that separates fat from the liquid beneath it, or by chilling the liquid so its fat solidifies and can be lifted off. The same word also names unrelated procedures outside the kitchen, including preparing fur pelts in tanning and cleaning metal surfaces with solvents before electroplating or painting.