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How to Skim Stocks and Reductions 01:56

Ted Hopson

This simple but essential clarifying techniqe will improve both the flavor and visual aesthetic of soups, stocks, and reductions.

How to Skim Stocks and Reductions 01:56

Ted Hopson

This simple but essential clarifying techniqe will improve both the flavor and visual aesthetic of soups, stocks, and reductions.

Easy
Prep Time Cook Time Total Time Serving Size

The Steps

  1. 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. 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

Equipment

- Small ladle

Ingredients

 - Soup, stock, or reduction


Chef Notes

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.


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Taught by

Ted hopson

Chef Ted Hopson

Los Angeles

Ted Hopson is the executive chef and owner of the Bellwether in Los Angeles, where he showcases seasonal Californian ingredi... read more