Skimming stock

To play this video you need to enable JavaScript in your browser.

This video can not be played

6 October 2014

About this technique

Skill level

Easy

Equipment

Ladle or large metal spoon

When stock is simmering, it is common for a quantity of 'scum' to appear on the surface of the liquid. It's important to skim the stock because if impurities are left in it it will taste bitter.

Use a ladle or large metal spoon to lift the frothy 'scum' from the surface of the liquid. Discard.

Recipes using this technique

Tarka dal. by Anjum Anand.
Attribution
Main course
Turkey gravy. by The BBC Food team.
Attribution
Other
Sausage casserole with beans. by Katie and Giancarlo Caldesi.
Attribution
Main course
Chicken stock
Attribution
Other
Brodetto (Italian fish stew) by Matt Tebbutt.
Attribution
Main course
Easy fish stock
Attribution
Other
Traditional Irish stew. by Richard Corrigan.
Attribution
Main course
John Dory alla carlina. by Rick Stein.
Attribution
Main course
Fish stock. by Mitch Tonks.
Attribution
Other
Chilli apple jelly. by Antony Worrall Thompson.
Attribution
Other
Lamb and barley hotpot. by Nigel Slater.
Attribution
Main course
Aromatic pork belly hotpot. by Hugh Fearnley-Whittingstall.
Attribution
Main course
Beef stock
Attribution
Other