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 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 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