notbob wrote:
....
> 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.

i've never been that picky about what i
cook where i'd bother with much of that.

about the only thing i skim is when
bringing beans to a hard boil i'll skim
off the starch on top as it foams/collects
but that's just because i'm there and
waiting for it to boil.

once it boils i turn the heat down to a
very low simmer so it won't ever matter
after that.

i don't skim off fat, fat is flavor and
satisfaction of mouth feel and keeps me
warm though the winter. i don't often cook
with much anyways. it's not often i have a
ton of it to skim (oo and butter most of
the time).


songbird