Prep & Assembly
Skim
Lift off foam or fat from the surface for a cleaner result
Skimming spoons or ladles off the foam, scum, and excess fat that rise to the top of simmering stocks, soups, and jams. It yields a clearer, cleaner-tasting result. Skim gently and often during the early simmer, when most of the impurities surface.
Skimming lifts off the foam, scum, and fat that rise to the top of simmering stocks, soups, and jams. The result is a clearer, cleaner-tasting pot. Skim gently and often during the early simmer, when most of the impurities surface.
- Difficulty
- Easy
How to do it
- 1
Bring the pot to a bare simmer, never a rolling boil.
- 2
Watch for foam and fat collecting at the edges.
- 3
Skim it off with the spoon held just at the surface.
- 4
Repeat through the early cook as more rises.
Common uses
Tips & pitfalls
- A gentle simmer keeps impurities surfacing rather than re-emulsifying.
- Pull the pot half-off the burner so fat collects to one side.
- Chill stock and lift the solid fat cap for the easiest defat.
Good to know
- Tool
- Ladle, spoon, or fine skimmer
- Best for
- Stocks, soups, jams, braises
- Cue
- Foam and fat gather at the surface
Also called
skim off
Dishes that rely on it
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