Zagut
Head Chef
I'm making ham stock today. It's time to clear out the freezer of all those bit's and pieces a cheap/frugal person like me has saved.
But most stock/broth recipe's advise to skim the foam developed while bringing the pot up to temp.
If I'm feeling energetic then I do. When I'm feeling lazy I don't worry about it.
I haven't noticed a taste difference between the times I do or don't so I began to wonder.
Why???
Anyone of you great folks know the science behind skimming?
Is it for the appearance or texture of the stock?
And while I'm here....
Merry Christmas to each and everyone.
But most stock/broth recipe's advise to skim the foam developed while bringing the pot up to temp.
If I'm feeling energetic then I do. When I'm feeling lazy I don't worry about it.
I haven't noticed a taste difference between the times I do or don't so I began to wonder.
Why???
Anyone of you great folks know the science behind skimming?
Is it for the appearance or texture of the stock?
And while I'm here....
Merry Christmas to each and everyone.