Skimming Stocks and Braises
Skimming removes the grey, coagulated proteins and excess rendered fat that cloud a cooking liquid. By pulling these impurities from the surface during a gentle simmer, you ensure a clear, clean-tasting final result that isn't masked by heavy oil or bitter scum.
Patience is your primary tool.
Skimming is a process of observation; you cannot rush the coagulation of proteins. If you stir the liquid while scum is forming, you will incorporate it back into the stock, making it cloudy forever.
- shallow wide ladle
- small bowl for waste
- fine-mesh skimmer or spider
The One-Sided Simmer
Keep your liquid at a very gentle simmer and shift the pot slightly so it hangs off one side of the burner. This creates a convection current that forces all the rising foam to gather in the cooler, still corner, making it easy to scoop away.
The method.
Bring to a slow rise
As your stock or braise begins to heat, watch for a greyish foam forming on the surface. Do not let it reach a full, rolling boil, or the fat will emulsify into the liquid.
Clear the foam
Use a shallow ladle to gently skim the surface. Dip the edge into the liquid just enough to catch the foam without disturbing the clear broth underneath.
Manage the grease
Once the protein scum is gone, you will see beads of clear fat. Use a folded paper towel to quickly dab the surface or continue to ladle carefully until the surface is clear.
When it doesn't go to plan.
If you are dealing with a cold stock, chill it completely in the refrigerator; the fat will solidify into a hard white disc on the surface that can be lifted off in one piece.
Keep a small bowl of hot water nearby to rinse your ladle between passes; this keeps the tool clean and prevents you from dropping congealed debris back into the pot.
The most intense scum formation happens in the first ten minutes of a simmer; once that initial layer is removed, you will rarely need to skim again.
The ones that keep coming up.
Does cloudy stock mean it is ruined?
Not at all. A cloudy stock is simply a matter of aesthetics and texture. The flavor remains, though it may feel heavier on the palate.
Should I skim everything?
If you are making a clear consommé, yes. If you are making a hearty stew where you want a thick, emulsified body, skimming is less necessary.
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