Separation and Extraction Techniques

Gathers the separation and extraction techniques used in food preparation, including straining, clarifying, rendering fat, and juicing or pressing, covering the methods that isolate one component of an ingredient, such as a clear liquid or rendered fat, from the rest. These methods isolate a specific component for later use elsewhere in a dish, whether a clarified stock destined for a consomme, rendered fat saved for future cooking, or a fresh juice pressed for a beverage or sauce base.