On 11/14/2018 6:05 AM, 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.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
>
> 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
>
Ah, okay. I wasn't thinking about the foam. I skim that, sure, using a
small rather flat strainer.

Jill