Avfettas

Avfettas is a term used in Swedish culinary language to describe the removal of fat from a food substance, most commonly from stock, sauces, or meats. It denotes both the process and the resulting defatted material.

Etymology: The word combines av- meaning removal with fett meaning fat, with the passive suffix -as indicating that the substance is defatted or that the action is performed. In cooking texts, the noun avfettning or the verb avfetta is more common, while avfettas appears as a passive form in impersonal instructions.

Methods: Defatting is typically done by chilling a stock or sauce and skimming or lifting off the solid fat layer that forms on the surface; it can also be achieved with decanting, removing the fat cap along the top; in professional settings, centrifugation or specially designed separators may separate fat from liquids.

Applications and effects: Defatting improves clarity and stability of broths and sauces, reduces caloric content, and lowers lipid content. It can affect flavor concentration and mouthfeel, and may require balancing with seasoning or reduction if a richer taste is desired.

See also: Stock, broth, clarification, skimming, fat separation, centrifugation.