Originally Posted by CharlieD
If you are straining you are accompanying the same thing
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Thank you Charlie.
You've confirmed my belief.
Skimming is essentially straining.
By straining I'm accomplishing the same as skimming if only at a later time.
Addie, I don't boil my stock. I only bring it up to a simmer.
Something I read about boiling it and the fat incorporation chemistry makes me do this.
In the early stages I do get some foam.
And as in all aspects of life there are always yuckies.
Seems you use a finer filter then I by using a coffee filter but I guess that's a clarity/ texture issue.
Mr. Bones, I never understood pouring off the flavor you are attempting to capture but I'm always willing to learn.
My only question is why?
What does it do to enhance the taste or texture?
Thanks for the replies folks.
I think I'll forgo the skimming in the future but I will experiment with the different filtration methods.