On Wed, 14 Nov 2018 08:25:44 -0500, Boron Elgar
> wrote:

>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.

People who know how to cook clarify stock with an egg white raft.
Removing the fat from stock needs no special skimmer, an ordinary
spoon or a small ladle works well.