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

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

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

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.

In article >, penmart01
@aol.com says...

> Removing the fat from stock needs no special skimmer, an ordinary
> spoon or a small ladle works well.

I chill it in the fridge so the fat sets and can just be lifted off.

I've got a jug with two spouts, one high one low, to separate the fat
from hot gravy. Pour the fat out of the high spout and the gravy out of
the low spout.

Janet UK

On Thu, 15 Nov 2018 08:11:53 -0000, Janet > wrote:

>In article >, penmart01
says...
>
>> Removing the fat from stock needs no special skimmer, an ordinary
>> spoon or a small ladle works well.
>
> I chill it in the fridge so the fat sets and can just be lifted off.
>
> I've got a jug with two spouts, one high one low, to separate the fat
>from hot gravy. Pour the fat out of the high spout and the gravy out of
>the low spout.
>
> Janet UK

Often one doesn't want to remove all the fat, instead ladle out the
amount required... with stews/soups I ladle out some fat peridically
while it's still cooking. And fact is my large stock pots won't fit
in the fridge

On Thursday, November 15, 2018 at 6:31:29 AM UTC-10, Sheldon wrote:
> On Thu, 15 Nov 2018 08:11:53 -0000, Janet > wrote:
>
> >In article >, penmart01
> says...
> >
> >> Removing the fat from stock needs no special skimmer, an ordinary
> >> spoon or a small ladle works well.
> >
> > I chill it in the fridge so the fat sets and can just be lifted off.
> >
> > I've got a jug with two spouts, one high one low, to separate the fat
> >from hot gravy. Pour the fat out of the high spout and the gravy out of
> >the low spout.
> >
> > Janet UK
>
> Often one doesn't want to remove all the fat, instead ladle out the
> amount required... with stews/soups I ladle out some fat peridically
> while it's still cooking. And fact is my large stock pots won't fit
> in the fridge

If I'm making chili with hamburger, I'll cook the meat until the water is gone and then I'll add flour to the hamburger and oil to make a roux. It makes a wonderful, thick, chili. It's a technique I come up with.

On 2018-11-15 3:11 AM, Janet wrote:
> In article >, penmart01
> @aol.com says...
>
>> Removing the fat from stock needs no special skimmer, an ordinary
>> spoon or a small ladle works well.
>
> I chill it in the fridge so the fat sets and can just be lifted off.
>
> I've got a jug with two spouts, one high one low, to separate the fat
> from hot gravy. Pour the fat out of the high spout and the gravy out of
> the low spout.
>
>


I have one with just the low spout. You put a plug in the top of it and
pour out the good stuff on the bottom and stop pouring when the fat
reaches the bottom of the spout. It also has sort of coarse sieve that
fits on the top to keep the bones and veggie bits out.

On 11/15/2018 3:11 AM, Janet wrote:
> In article >, penmart01
> @aol.com says...
>
>> Removing the fat from stock needs no special skimmer, an ordinary
>> spoon or a small ladle works well.
>
> I chill it in the fridge so the fat sets and can just be lifted off.
>
> I've got a jug with two spouts, one high one low, to separate the fat
> from hot gravy. Pour the fat out of the high spout and the gravy out of
> the low spout.
>
> Janet UK
>
I have one of those gravy separator things. It belonged to my mother.
I don't make gravy often enough to use it. Come to think of it, neither
did she so I have no idea why she had it. LOL

Jill

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

On Wednesday, November 14, 2018 at 1:05:07 AM UTC-10, 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

When braising pork, I don't bother to skim. I'll just boil the pork for 20 minutes or so and then dump the water out and rinse the pork. Then I continue with fresh water. It's kind of a Japanese/Okinawan thing.

On Wednesday, November 14, 2018 at 4:40:01 PM UTC-5, dsi1 wrote:
> On Wednesday, November 14, 2018 at 1:05:07 AM UTC-10, 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
>
> When braising pork, I don't bother to skim. I'll just boil the pork for 20 minutes or so and then dump the water out and rinse the pork. Then I continue with fresh water. It's kind of a Japanese/Okinawan thing.

Apples and oranges. One skims when one wants to save the liquid.

Cindy Hamilton

On 11/14/2018 4:48 PM, Cindy Hamilton wrote:
> On Wednesday, November 14, 2018 at 4:40:01 PM UTC-5, dsi1 wrote:
>> On Wednesday, November 14, 2018 at 1:05:07 AM UTC-10, 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
>>
>> When braising pork, I don't bother to skim. I'll just boil the pork for 20 minutes or so and then dump the water out and rinse the pork. Then I continue with fresh water. It's kind of a Japanese/Okinawan thing.
>
> Apples and oranges. One skims when one wants to save the liquid.
>
> Cindy Hamilton
>
Agreed! Apples and oranges. I clarified (pardon the pun) my other
reply. Yes, when I cook meat for stock or broth of course I skim the
foam. I use a small shallow mesh strainer for skimming the foam. But
I'm intending to use the cooking liquid.

To me, braising is completely different from boiling. I can't think of
a single time I've ever *boiled* pork. Not any cut.

I remember about 20 years ago on RFC a cantakerous debate about boiling
pork ribs prior to grilling them. It was silly.

Jill

On Wednesday, November 14, 2018 at 11:48:36 AM UTC-10, Cindy Hamilton wrote:
> On Wednesday, November 14, 2018 at 4:40:01 PM UTC-5, dsi1 wrote:
> > On Wednesday, November 14, 2018 at 1:05:07 AM UTC-10, 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
> >
> > When braising pork, I don't bother to skim. I'll just boil the pork for 20 minutes or so and then dump the water out and rinse the pork. Then I continue with fresh water. It's kind of a Japanese/Okinawan thing.
>
> Apples and oranges. One skims when one wants to save the liquid.
>
> Cindy Hamilton

That's a goofy thing to say. I understand that dumping out the water is not the same as skimming. Mostly, it's a cultural difference in how some Asians see the wholesomeness of pork. It was considered a "dirty" meat. These days it's mostly clean and safe - mostly.

https://d1acid63ghtydj.cloudfront.ne...17225917_G.jpg

On Wed, 14 Nov 2018 23:50:41 -0800 (PST), dsi1 >
wrote:

>On Wednesday, November 14, 2018 at 11:48:36 AM UTC-10, Cindy Hamilton wrote:
>> On Wednesday, November 14, 2018 at 4:40:01 PM UTC-5, dsi1 wrote:
>> > On Wednesday, November 14, 2018 at 1:05:07 AM UTC-10, 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 braising pork, I don't bother to skim. I'll just boil the pork for 20 minutes or so and then dump the water out and rinse the pork. Then I continue with fresh water. It's kind of a Japanese/Okinawan thing.
>>
>> Apples and oranges. One skims when one wants to save the liquid.
>>
>> Cindy Hamilton
>
>That's a goofy thing to say. I understand that dumping out the water is not the same as skimming. Mostly, it's a cultural difference in how some Asians see the wholesomeness of pork. It was considered a "dirty" meat. These days it's mostly clean and safe - mostly.

Technically the culinary tool called a "Skimmer" is like a flattened
ladle with lots of holes, used to remove solids from liquid:
https://www.amazon.com/s/ref=nb_sb_s...d=GRGPT4IXAHRN

The Oriental version that I use is of woven brass wire attached to a
bamboo handle, there are many versions/sizes:
https://www.amazon.com/Sunrise-Kitch...+skimmer&psc=1

There are several methods for removing fat from a liquid, an ordinary
soup spoon works well, and there are "separators" that allow the fat
to rise and there's a spout for pouring off the liquid while leaving
the fat behind:
https://www.amazon.com/s/ref=nb_sb_s...=1RO213O4MKO50

And if one has time simply place the pot in the fridge to cool, the
fat will float on top and solidify making it easy to remove in chunks.

Clarifying is a whole different procedure, done after the fat is
removed... one adds egg whites that trap the particulates and rises
like a raft that is easy to remove.

On Thursday, November 15, 2018 at 5:46:19 AM UTC-10, Sheldon wrote:
> On Wed, 14 Nov 2018 23:50:41 -0800 (PST), dsi1 <dsi1>
> wrote:
>
> >On Wednesday, November 14, 2018 at 11:48:36 AM UTC-10, Cindy Hamilton wrote:
> >> On Wednesday, November 14, 2018 at 4:40:01 PM UTC-5, dsi1 wrote:
> >> > On Wednesday, November 14, 2018 at 1:05:07 AM UTC-10, 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
> >> >
> >> > When braising pork, I don't bother to skim. I'll just boil the pork for 20 minutes or so and then dump the water out and rinse the pork. Then I continue with fresh water. It's kind of a Japanese/Okinawan thing.
> >>
> >> Apples and oranges. One skims when one wants to save the liquid.
> >>
> >> Cindy Hamilton
> >
> >That's a goofy thing to say. I understand that dumping out the water is not the same as skimming. Mostly, it's a cultural difference in how some Asians see the wholesomeness of pork. It was considered a "dirty" meat. These days it's mostly clean and safe - mostly.
>
> Technically the culinary tool called a "Skimmer" is like a flattened
> ladle with lots of holes, used to remove solids from liquid:
> https://www.amazon.com/s/ref=nb_sb_s...d=GRGPT4IXAHRN
>
> The Oriental version that I use is of woven brass wire attached to a
> bamboo handle, there are many versions/sizes:
> https://www.amazon.com/Sunrise-Kitch...+skimmer&psc=1
>
> There are several methods for removing fat from a liquid, an ordinary
> soup spoon works well, and there are "separators" that allow the fat
> to rise and there's a spout for pouring off the liquid while leaving
> the fat behind:
> https://www.amazon.com/s/ref=nb_sb_s...=1RO213O4MKO50
>
> And if one has time simply place the pot in the fridge to cool, the
> fat will float on top and solidify making it easy to remove in chunks.
>
> Clarifying is a whole different procedure, done after the fat is
> removed... one adds egg whites that trap the particulates and rises
> like a raft that is easy to remove.

I have the first product and it's my main weapon of choice for stir-frying. I may have used it one time for skimming. I'd rather use a big spoon or a ladle for skimming duties.

The second one is mislabeled and is not a skimmer. It's a basket for removing food from a hot oil when deep frying. No pake would use something like that to skim anything.

I've always wanted one of those gravy separators. I'm just not willing to pay the bucks to do such an infrequent task. It's one of the greatest inventions of the Western world.