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Old 12-26-2015, 07:45 PM   #11
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Quote:
Originally Posted by Zagut View Post
Yes Yuck Mr. Charlie.

I'm not suggesting not getting out the unwanted particles.

I was just wondering what skimming really accomplishes.

From what I've skimmed off it doesn't amount to much. Seems to be mostly fat. And not very much at that.

Using a strainer gets most if the yuckies.

I usually strain and then put the results into the fridge overnight.
The fat and assorted yuckies float to the top and solidify.
Easy to remove.
The other yuckies and particles settle to the bottom.
I carefully ladle off what's in between.

I haven't gone to the effort of using a cloth to filter my stocks.
But that might be because I don't like doing laundry.

If you are straining you are accompanying the same thing


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Old 12-28-2015, 01:59 PM   #12
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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.
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Old 12-28-2015, 03:38 PM   #13
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Skim the Foam

I skim a bit, strain (usually through a fine mesh colander, maybe with a coffee filter), refrigerate, then remove the top layer of solidified fat if there is any.

I've also learned to simmer, not boil, when I make stock.
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Old 12-28-2015, 09:30 PM   #14
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I just came across this article on making pork stock for tonkotsu ramen, where the goal is to make a cloudy stock with fat and minerals emulsified into the liquid, for extra flavor. The author of this column, Kenji Lopez-Alt of The Food Lab, also describes the science of the method: http://www.seriouseats.com/2012/02/h...me-recipe.html

Of course, the clear stock method is French, so this is an interesting example of how Asians and Westerners have different food preferences.
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Old 12-28-2015, 10:06 PM   #15
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I've always thought the term "impurities" is interesting. Hmmm.
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Old 12-28-2015, 11:36 PM   #16
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I have two skimmers. One has holes like a colander, the other has a fine mesh like a fine sieve. I use the first if I don't want to deal with the issues of thoroughly cleaning the second. Depending on what the stock will be used for (and to whom it will be served) decides how "clean" I want the broth.

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...The author of this column, Kenji Lopez-Alt of The Food Lab, also describes the science of the method: The Food Lab: How to Make Tonkotsu Ramen Broth at Home | Serious Eats...
I know if I click I'll be down the rabbit hole. Must. Resist. Clicking.
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Old 12-28-2015, 11:43 PM   #17
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I know if I click I'll be down the rabbit hole. Must. Resist. Clicking.
There are recipes for the pork and noodles at the end...

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Old 12-28-2015, 11:55 PM   #18
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You are evil, GG.
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Old 12-29-2015, 12:09 AM   #19
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I luv you, too!
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Old 12-29-2015, 01:50 AM   #20
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You are evil, GG.
You are doomed my dear, doomed! And you can blame it all on GG.
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