notbob wrote:

>
> 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

I have only 1 common dish that I make where skimming makes a
difference. We call it 'ugly chicken'. It's basically boiled chicken
parts with a lot of adobo seasoning. Slow simmered on the stove for
about 2 hours. Most of the fat ends up as a froth at the top and you
lift that off sporadically.