Degreased

It is this tiny little place that looks like it hasn't been 'degreased' for about a century but after eating at so many 'hole in the walls' this by far serves the most delicious fried rice. ❋ Unknown (2010)

I cleaned and degreased the plug and dipped it in U-coat 3 times allowing 15 min intervals for drying. ❋ Unknown (2009)

To continue, simmer degreased broth with the saut é ed onion for 5 to 10 minutes until reduced and intensely flavorful. ❋ Gail Monaghan (2010)

Phil, I've heard great things about gas operated guns working great after the metal parts are cleaned, degreased and coated with Ultraborecoat solution. ❋ Unknown (2008)

Then, the neck and remaining carcass are cooked up into a nice broth more on this in a later post, which is strained, degreased and frozen. ❋ Lindy (2009)

The bodies were not degreased properly before they were filled with plastic. ❋ Unknown (2005)

Enough strained and degreased broth from cooking the lamb to moisten the filling ❋ Unknown (2007)

AFTER: The metal was degreased and polished, then chemicals were applied to oxidize the barrels 'exterior, leaving them a blue-black color. ❋ Unknown (2005)

The huge education I got in that sort of music was my summer washing dishes in the back of Courtney's Restaurant in Norfolk, where the local homeboys taught me how to smoke a joint, and degreased my rubber mats in exchange for a ride back into the hood. ❋ Unknown (2006)

And what you have is pretty much a degreased drippings. ❋ Unknown (2004)

Still, the tangible benefit was that he kept his mouth shut and Alison was able to enjoy some music on Mathieson's now degreased CD player while she worked, without the usual accompaniment of unsolicited comment and monomaniac whining. ❋ Brookmyre, Christopher, 1968- (2004)

After the meat is cooked, all the fat is removed from the pan—it is degreased—and then the glaze or sediment on the bottom of the pan is dissolved in cold liquid, usually wine—this is called deglazing. ❋ MARY RISLEY (2003)

Pig skin, once degreased, is easily tanned into leathers that are popular for garments, shoes, and other products demanding soft, light, and flexible leathers. ❋ Unknown (1991)

The broth, which is by this time very succulent, is strained off and degreased. ❋ Wheaton Barbara Ketcham (1983)