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Old 09-06-2007, 10:15 AM   #11
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What do you guys use to skim with? I used to use a wide shallow long-handled ladle. It was really tedious and exasperating because you have to keep avoiding getting too much of the liquid and this requires hair-trigger dexterity. Also, there's that dripping mess when you transfer the liquid gunk from the ladle to the collecting bowl.

Then I found a skimmer! A wide, flat, ultra-fine mesh sieve with a long handle. Skimming is a breeze now. It's actually even fun! I just keep skimming with carefree abandon and only the bubbles and the scum get lifted out. No drips too!

Also, the trick to skimming is to start with the chicken/meat/veggies in cold water then let it all come up to a gentle simmer. Skim frequently and do not let the pot boil.

Hey, you're feeding your soul, so why not skim frequently? ;-)

'Never eat more than you can lift.' - Miss Piggy
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Old 09-06-2007, 03:28 PM   #12
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OOOOHHH OOOHHH Chopstix: Please tell me this is not something that is only available in Thailand!?!?! Do you have a picture of it? Where can I get one? It sounds like the answer to my prayers! Ok, it's not really THAT bad. But it is not my favorite chore.

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Old 09-06-2007, 03:48 PM   #13
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Iíve got this skimmer, it does a good job on skimming chicken broths and for small batches of fried shrimp, pork or chicken.

I tried using something like this once, but the mesh is so fine that it got clogged really easily.

There are many types of skimmers to choose from including fine mesh skimmers.
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Old 09-06-2007, 04:14 PM   #14
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Originally Posted by keltin View Post
including fine mesh skimmers.
The one I use looks like the one in your example above, keltin, except my handle is a bit shorter. I love it. Had it for years and don't remember where I got it.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
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Old 09-06-2007, 04:16 PM   #15
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A fine mesh strainer or seive will do the trick.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 09-06-2007, 05:14 PM   #16
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I have a simple table spoon, I drilled a whole bunch of little holes (about 3/32) in it and it works great.

Skimming Rules! Go Bubbe!
You are what you eat.
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Old 09-06-2007, 09:45 PM   #17
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Muzz, mine is a different brand but looks like the Calphalon Stainless Skimmer featured in Keltin's last link labeled fine mesh. I found it in Singapore and I think cost no more than 4 us dollars. It comes in different sizes.

I love my skimmer. It has multiple uses too, such as for lifting deep fried items from the oil, or removing fried bits to clean up the oil for more frying. Another use is for de-fatting stock: After I chill my stock and the floating fat has solidified, I use the skimmer to lift off all the lard. If there are still tiny lard pieces remaining, I strain the stock through this skimmer.

Did I say I love my skimmer?:-)

You ought to get one Muzz. Imagine yourself skimming away happily in the kitchen....
'Never eat more than you can lift.' - Miss Piggy
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Old 09-07-2007, 08:09 AM   #18
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Originally Posted by Andy M. View Post
A fine mesh strainer or seive will do the trick.
Another skimmer here and I use what Andy uses.

Michele Marie
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