What is the purpose of degreasing stock?

• A. To remove floating fat content on top of stock; Makes it healthier, clearer, and more appealing
• B. To change color
• C. To increase thickness
• D. To reduce flavor

Answer: (D)

Degreasing stock centers on removing fat that rises to the surface during simmering. Skimming or chilling to solidify and lift off that fat makes the stock clearer, since fat can emulsify into the liquid and cause cloudiness. It also reduces the greasy mouthfeel and lowers the fat content, which contributes to a lighter, more appealing stock. The change most people notice is clarity and a cleaner taste, not a change in color or thickness (thickness mainly comes from gelatin), and the goal isn’t to reduce flavor, but to improve clarity and healthfulness.