When you're skimming the "scum" off the surface of your simmering stock, here's a tip to really make it nice and easy:
Use a fine wire mesh strainer. Just run it around the surface of the water and rinse it in a bowl of ice water.
It's very important to skim during the first hour of simmering and using a spoon or ladle can be a real pain in the butt. This method makes it really easy and effective.
Foggy stock is no good. SKIM THAT SCUM! :)
(By the way, I got this tip from watching Alton Brown and it stuck so it must've been a good one.)
Thanks for reading,
B
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