I see a lotta French and Italian recipes that demand skimming. Me?
.....I got questions.

Like, why. Fer French food, it seems to be a "clarify the broth" issue.
Same with Italian dishes.

OTOH, not my experience. For instance, if I "skim" a pot o' Minestone,
the "skimming" seems to eliminate anything suspended in olive oil.
Thyme, etc.

Same with Red Beans (sans rice). I getta lotta "crud" floating on the
top. Should I skim it? Typically, I scrape the sides where the spices
(thyme, Creole mix, etc) seem to collect, as the liquid boils down. If
I skim it, there go the spices.

I usta have an all brass/copper skimmer, but I sold it on ebay. Now, I
jes use a large spoon. Works jes as well.

nb