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

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 have only 1 common dish that I make where skimming makes a
difference. We call it 'ugly chicken'. It's basically boiled chicken
parts with a lot of adobo seasoning. Slow simmered on the stove for
about 2 hours. Most of the fat ends up as a froth at the top and you
lift that off sporadically.

On Sun, 11 Nov 2018 20:24:29 -0600, "cshenk" > wrote:

>I have only 1 common dish that I make where skimming makes a
>difference. We call it 'ugly chicken'. It's basically boiled chicken
>parts with a lot of adobo seasoning. Slow simmered on the stove for
>about 2 hours. Most of the fat ends up as a froth at the top and you
>lift that off sporadically.

If you're going to boil your chicken for 2 hours anyway, isn't it
quicker to start with tofu?

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

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 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 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.

On 2018-11-14 5:24 p.m., Wayne Boatwright wrote:
> On Wed 14 Nov 2018 03:17:46p, jmcquown told us...
>

>> I remember about 20 years ago on RFC a cantakerous debate about
>> boiling pork ribs prior to grilling them. It was silly.
>>
>> Jill
>>
>
> I never "boil" any type of meat. Always simmered if not fried or
> roasted.
>

My mother used to say that a stew boiled is a stew spoiled. When I make
stew I stick it in a 300 F oven because it is too easy to accidentally
boil it on the stove top. It makes a hell of a difference in taste and
texture.

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

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 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 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 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 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.

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.

"dsi1" wrote in message
...


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.

==

I have had one of those for years, but it I never use it. I much prefer to
skim the fat off.

If you ever get around these parts, you are welcome to it!

"Ophelia" > wrote in message
...
>
>
> "dsi1" wrote in message
> ...
>
>
> 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.
>
> ==
>
> I have had one of those for years, but it I never use it. I much prefer
> to skim the fat off.
>
> If you ever get around these parts, you are welcome to it!


I have a bottom release separator and I love it. Costs around 12 dollars.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "dsi1" wrote in message
> ...
>
>
> 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.
>
> ==
>
> I have had one of those for years, but it I never use it. I much prefer
> to skim the fat off.
>
> If you ever get around these parts, you are welcome to it!


I have a bottom release separator and I love it. Costs around 12 dollars.

Cheri
=

I've never seen that ?? Not sure I can find it on google either.

On Thursday, November 15, 2018 at 9:47:41 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> 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.
>
> ==
>
> I have had one of those for years, but it I never use it. I much prefer to
> skim the fat off.
>
> If you ever get around these parts, you are welcome to it!

Well, alright - I'll be there! Give me a couple of hours though.

"dsi1" wrote in message
...

On Thursday, November 15, 2018 at 9:47:41 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
>
> 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.
>
> ==
>
> I have had one of those for years, but it I never use it. I much prefer
> to
> skim the fat off.
>
> If you ever get around these parts, you are welcome to it!

Well, alright - I'll be there! Give me a couple of hours though.

===

Heck I will try to stay awake ... honest!

On Thursday, November 15, 2018 at 11:55:15 AM UTC-6, dsi1 wrote:
>
> I've always wanted one of those gravy separators. I'm just not willing to pay the bucks to do such an infrequent task.
>
Same here.

On Thursday, November 15, 2018 at 10:43:01 AM UTC-10, wrote:
> On Thursday, November 15, 2018 at 11:55:15 AM UTC-6, dsi1 wrote:
> >
> > I've always wanted one of those gravy separators. I'm just not willing to pay the bucks to do such an infrequent task.
> >
> Same here.

I'm not worried. I'll get my gravy separator when I'm in heaven.

On Thursday, November 15, 2018 at 10:50:19 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 15, 2018 at 9:47:41 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> > 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.
> >
> > ==
> >
> > I have had one of those for years, but it I never use it. I much prefer
> > to
> > skim the fat off.
> >
> > If you ever get around these parts, you are welcome to it!
>
> Well, alright - I'll be there! Give me a couple of hours though.
>
> ===
>
> Heck I will try to stay awake ... honest!

Oops. That's right, it's almost midnight over there. It's almost 11 AM over here and I'm having some coffee, eggs, ham, and toast. Cheers!

"dsi1" wrote in message
...

On Thursday, November 15, 2018 at 10:43:01 AM UTC-10,
wrote:
> On Thursday, November 15, 2018 at 11:55:15 AM UTC-6, dsi1 wrote:
> >
> > I've always wanted one of those gravy separators. I'm just not willing
> > to pay the bucks to do such an infrequent task.
> >
> Same here.

I'm not worried. I'll get my gravy separator when I'm in heaven.

==

Travelling in UK is heaven???

;p

"dsi1" wrote in message
...

On Thursday, November 15, 2018 at 10:50:19 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 15, 2018 at 9:47:41 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> >
> > 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.
> >
> > ==
> >
> > I have had one of those for years, but it I never use it. I much prefer
> > to
> > skim the fat off.
> >
> > If you ever get around these parts, you are welcome to it!
>
> Well, alright - I'll be there! Give me a couple of hours though.
>
> ===
>
> Heck I will try to stay awake ... honest!

Oops. That's right, it's almost midnight over there. It's almost 11 AM over
here and I'm having some coffee, eggs, ham, and toast. Cheers!

==

Cheers) So, it is 11 AM Thursday over there, or Friday?

On Thu, 15 Nov 2018 21:31:55 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Thursday, November 15, 2018 at 10:50:19 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Thursday, November 15, 2018 at 9:47:41 AM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> >
>> > 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.
>> >
>> > ==
>> >
>> > I have had one of those for years, but it I never use it. I much prefer
>> > to
>> > skim the fat off.
>> >
>> > If you ever get around these parts, you are welcome to it!
>>
>> Well, alright - I'll be there! Give me a couple of hours though.
>>
>> ===
>>
>> Heck I will try to stay awake ... honest!
>
>Oops. That's right, it's almost midnight over there. It's almost 11 AM over
>here and I'm having some coffee, eggs, ham, and toast. Cheers!
>
>==
>
>Cheers) So, it is 11 AM Thursday over there, or Friday?

They're behind in the US. Didn't you know?

On Thursday, November 15, 2018 at 11:32:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 15, 2018 at 10:43:01 AM UTC-10,
> wrote:
> > On Thursday, November 15, 2018 at 11:55:15 AM UTC-6, dsi1 wrote:
> > >
> > > I've always wanted one of those gravy separators. I'm just not willing
> > > to pay the bucks to do such an infrequent task.
> > >
> > Same here.
>
> I'm not worried. I'll get my gravy separator when I'm in heaven.
>
> ==
>
> Travelling in UK is heaven???
>
> ;p

If it was, that means France would be hell.

On Thursday, November 15, 2018 at 11:32:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 15, 2018 at 10:50:19 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, November 15, 2018 at 9:47:41 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > >
> > > 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.
> > >
> > > ==
> > >
> > > I have had one of those for years, but it I never use it. I much prefer
> > > to
> > > skim the fat off.
> > >
> > > If you ever get around these parts, you are welcome to it!
> >
> > Well, alright - I'll be there! Give me a couple of hours though.
> >
> > ===
> >
> > Heck I will try to stay awake ... honest!
>
> Oops. That's right, it's almost midnight over there. It's almost 11 AM over
> here and I'm having some coffee, eggs, ham, and toast. Cheers!
>
> ==
>
> Cheers) So, it is 11 AM Thursday over there, or Friday?

It's Thursday morning here. It would be Friday in Japan and nearly Friday in the UK - I think.

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

"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news > "Ophelia" > wrote in message
> ...
>>
>>
>> "dsi1" wrote in message
>> ...
>>
>>
>> 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.
>>
>> ==
>>
>> I have had one of those for years, but it I never use it. I much prefer
>> to skim the fat off.
>>
>> If you ever get around these parts, you are welcome to it!
>
>
> I have a bottom release separator and I love it. Costs around 12 dollars.
>
> Cheri =
>
> I've never seen that ?? Not sure I can find it on google either.


It looks like this, not the exact one I have, but close.

https://www.amazon.com/Key-Kitchenwa...ef=sr_1_2_sspa

On 2018-11-15 10:15 p.m., Cheri wrote:

>>
>> I have a bottom release separator and I love it. Costs around 12 dollars.
>>
>> Cheri =
>>
>> I've never seen that ??* Not sure I can find it on google either.
>
>
> It looks like this, not the exact one I have, but close.
>
> https://www.amazon.com/Key-Kitchenwa...ef=sr_1_2_sspa
>

There is one at the top and a bunch of others if you scroll down, like
mine, which is second from the left. The ratings are better for mine.

"Brice" wrote in message ...

On Thu, 15 Nov 2018 21:31:55 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" wrote in message
...
>
>On Thursday, November 15, 2018 at 10:50:19 AM UTC-10, Ophelia wrote:
>> "dsi1" wrote in message
>> ...
>>
>> On Thursday, November 15, 2018 at 9:47:41 AM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> >
>> > 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.
>> >
>> > ==
>> >
>> > I have had one of those for years, but it I never use it. I much
>> > prefer
>> > to
>> > skim the fat off.
>> >
>> > If you ever get around these parts, you are welcome to it!
>>
>> Well, alright - I'll be there! Give me a couple of hours though.
>>
>> ===
>>
>> Heck I will try to stay awake ... honest!
>
>Oops. That's right, it's almost midnight over there. It's almost 11 AM over
>here and I'm having some coffee, eggs, ham, and toast. Cheers!
>
>==
>
>Cheers) So, it is 11 AM Thursday over there, or Friday?

They're behind in the US. Didn't you know?

==

If I knew I wouldn't be asking ;p

"dsi1" wrote in message
...

On Thursday, November 15, 2018 at 11:32:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 15, 2018 at 10:43:01 AM UTC-10,
> wrote:
> > On Thursday, November 15, 2018 at 11:55:15 AM UTC-6, dsi1 wrote:
> > >
> > > I've always wanted one of those gravy separators. I'm just not willing
> > > to pay the bucks to do such an infrequent task.
> > >
> > Same here.
>
> I'm not worried. I'll get my gravy separator when I'm in heaven.
>
> ==
>
> Travelling in UK is heaven???
>
> ;p

If it was, that means France would be hell.

==

heh

"dsi1" wrote in message
...

On Thursday, November 15, 2018 at 11:32:11 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Thursday, November 15, 2018 at 10:50:19 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Thursday, November 15, 2018 at 9:47:41 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > >
> > > 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.
> > >
> > > ==
> > >
> > > I have had one of those for years, but it I never use it. I much
> > > prefer
> > > to
> > > skim the fat off.
> > >
> > > If you ever get around these parts, you are welcome to it!
> >
> > Well, alright - I'll be there! Give me a couple of hours though.
> >
> > ===
> >
> > Heck I will try to stay awake ... honest!
>
> Oops. That's right, it's almost midnight over there. It's almost 11 AM
> over
> here and I'm having some coffee, eggs, ham, and toast. Cheers!
>
> ==
>
> Cheers) So, it is 11 AM Thursday over there, or Friday?

It's Thursday morning here. It would be Friday in Japan and nearly Friday in
the UK - I think.

==

Thank you

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Cheri" wrote in message news > "Ophelia" > wrote in message
> ...
>>
>>
>> "dsi1" wrote in message
>> ...
>>
>>
>> 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.
>>
>> ==
>>
>> I have had one of those for years, but it I never use it. I much prefer
>> to skim the fat off.
>>
>> If you ever get around these parts, you are welcome to it!
>
>
> I have a bottom release separator and I love it. Costs around 12 dollars.
>
> Cheri =
>
> I've never seen that ?? Not sure I can find it on google either.


It looks like this, not the exact one I have, but close.

https://www.amazon.com/Key-Kitchenwa...ef=sr_1_2_sspa

==

Oh! I have one of those)