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Best way (or tool) to skim foam when starting to boil meats for stock?

asked by KKool almost 4 years ago
5 answers 6415 views
25438297 7c5f 449f 85c8 6d14e78bbcc4  susan.streit

Susan is a Recipe Tester for Food52

added almost 4 years ago

I like to use a large metal spoon with a long handle, or even a ladle. Dip the rim of the spoon or ladle slowly below the foam and scoop it up. I do the same method when skimming fat from a stock.

516f887e 3787 460a bf21 d20ef4195109  bigpan
added almost 4 years ago

The very best way is to make the stock a day or two early, put in the fridge, then simply "lift" the fat solids off the top.
Otherwise I use a teabag strainer.

A9f88177 5a41 4b63 8669 9e72eb277c1a  waffle3
added almost 4 years ago

First off, don't boil the stock if you're going to skim. The turbulence created will keep the fat and protein particles in suspension. Barely simmer, uncovered.

Skimming is all about making a clear stock. If you care about that, skim away. And either blanch or roast the meat, bones and skin before beginning (roasting will create much more flavorful results). Start with cold water and bring it *slowly* to a bare simmer. Ladle -- not pour -- off the clear portion of stock, stopping when you hit the murky layer. Then do this: Taste the clarified stock and compare that with the cloudy stuff left in the bottom of the pot. Surprise! That's why I don't clarify my stocks.

C8ffa92e 3766 46b4 8290 dbef5c382a03  james joyce 1

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

I was just about to offer the exact same advice as ChefOno. After hours of simmering I ladle mine through two chinois with a layer of cheese cloth in between. When making poultry stock I remove as much skin as I can tear off with my fingers as it doesn't improve the flavor in anyway. Refrigerated over night you will probably still have a "fat cap" that is easily removed.