How to Skim Stocks & Sauces

Tips & Methods> Cooking on Saveur
Different sauciers have different methods for skimming, but all share the goal of removing as much unwanted foam as possible while retaining the pure meat stock. Four techniques, including the cold-spoon method and the spin method, are discussed. ...
... The French sauces featured in "Mother Sauce" (December 2008, Issue 116) all begin as a meat stock; one of the keys to ensuring that you end up with a refined, velvety sauce is the careful and continuous skimming away of the fat and impurities that rise to the top of the pot as your stock simmers. Different sauciers have different methods for skimming, but all of them have the same goal: ...

Full Story: Skimming 101; by Ben Mims



0 commenti:

Post a comment

Terra e Gusto...




PLEASE NOTE: We have lots of emails and it may take sometime to answer.

Stat counter

Food Meditations is licensed under Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0)

Creative Commons License

Site Info

Currently WE ARE NOT PUBLISHING any new content.
Thanks a lot for stopping by.
The digest on what's happening in the food community is a constant work in progress, with notes of gourmet travelers, on cooking, styling, taking pictures, writing and blogging about it. (Not necessarily in this order!)

Disclaimer and Privacy

Opinion on this site are provided for informational purposes only and are not meant to substitute the advice provided by professionals. No guarantee is given as to the accuracy, consistency, or completeness of the information displayed in the database records.

Blogger Privacy Policy

Food Meditations... Copyright 2017 - Template Designed by Bie Template