Tips & Methods> Cooking on SaveurDifferent 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
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