1. Using a small ladle, skim the surface of the stock or reduction. Be careful not to remove too much liquid or other ingredients. Discard the skimmed product. 00:32
2. As the stock continues to cook, a layer of "impurities" will form around the edges of the pot. Be sure to skim that away too. Check and skim every 30 minutes for the best results. 01:25
What You'll Need
- Small ladle
- Soup, stock, or reduction
Skimming is a technique used to remove natural impurities from soups, stocks, and reductions. Impurities collect at the surface of the liquid as it cooks, which may include free-floating coagulated proteins, blood, and fat. If left in the liquid, these impurities will cause cloudiness and a less-pure flavor.
Soups, stocks, or reductions containing meat or bones are more likely to produce a layer that needs to be skimmed off.
This technique can also be used when cooking garbanzo beans, which produce a thick, cloudy foam when cooked.