On Wed, 14 Nov 2018 03:05:03 -0800 (PST), Cindy Hamilton
> wrote:

>On Tuesday, November 13, 2018 at 7:26:24 PM UTC-5, Jill McQuown wrote:
>> On 11/11/2018 6:09 PM, 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'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
>
>People who are very serious about making clear, clean-tasting broth or
>stock skim the protein foam that rises to the top during simmering.
>
>Cindy Hamilton


When I make soup or broth, I put the meat in first and am diligent
about skimming that foam before anything else goes in.

I have an ancient strainer, similar in design to this, that is perfect
for the job.

https://www.bedbathandbeyond.com/sto...ner/1044912338