On Thu, 15 Nov 2018 09:55:00 -0800 (PST), dsi1 >
wrote:

>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.* 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.
>
>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.

As I indicated, it's used to remove solids from liquids.... hot oil is
a liquid.

>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.

They are rather inexpensive, however I don't have one as I'm not fussy
about removing the last iota of fat nor are they large enough for
defatting a 20 qt stock pot... I use a small ladle to remove fat while
cooking. In fact I pour that fat into an empty can that sits in my
freezer, when full I cut off the bottom, push out the fat, and voila,
food for wintering birds.

Ophelia wrote:
>
> "dsi1" wrote:
>
> Ophelia wrote:
> > Travelling in UK is heaven???
> > ;p
>
> If it was, that means France would be hell.
>
> ==
>
> heh

http://www.hostpic.org/images/1811170006030094.jpg

"Gary" wrote in message ...

Ophelia wrote:
>
> "dsi1" wrote:
>
> Ophelia wrote:
> > Travelling in UK is heaven???
> > ;p
>
> If it was, that means France would be hell.
>
> ==
>
> heh

http://www.hostpic.org/images/1811170006030094.jpg

==

;P

On Fri, 16 Nov 2018 13:41:57 -0500, Gary > wrote:

>Ophelia wrote:
>>
>> "dsi1" wrote:
>>
>> Ophelia wrote:
>> > Travelling in UK is heaven???
>> > ;p
>>
>> If it was, that means France would be hell.
>>
>> ==
>>
>> heh
>
>http://www.hostpic.org/images/1811170006030094.jpg

An army of Gary's would start sucking up to the occupying forces,
because they're in power and you have to respect the office.