On 11/11/2018 6:09 PM, notbob wrote:
>
> I see a lotta French and Italian recipes that demand skimming.Â* Me?
> ....I got questions.
>
> Like, why.Â* Fer French food, it seems to be a "clarify the broth" issue.
> Same with Italian dishes.
>
> OTOH, not my experience.Â* 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).Â* I getta lotta "crud" floating on the
> top.Â* Should I skim it?Â* Typically, I scrape the sides where the spices
> (thyme, Creole mix, etc) seem to collect, as the liquid boils down.Â* If
> I skim it, there go the spices.
>
> I usta have an all brass/copper skimmer, but I sold it on ebay.Â* Now, I
> jes use a large spoon.Â* Works jes as well.Â*
>
> nb

I'm not sure I undersand your questions. I skim broth/stock to remove
excess fat. I don't use a special tool to do it. I chill the broth in
the refrigerator, let the fat rise to the top. It solidifies then I use
a deep spoon to discard it. No special tool required.

If I don't want herbs or peppercorns in the stock I use a tea-ball to
season it. Easily removable.

Jill