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When making home stock, do you skim fat when it's done?
Posted on 2/27/17 at 7:08 pm
Posted on 2/27/17 at 7:08 pm
Seems like a lot recipes on the internet are suggesting to skim. But I thought have some fat enhances the flavor?
4
Posted on 2/27/17 at 7:20 pm to PeteRose
I skim most of the fat. I've never been able to get it all. If you don't skim any it'll be very greasy and leave a gross feeling in your mouth.
Posted on 2/27/17 at 7:22 pm to PeteRose
You need to skim foam/scum from the top. Especially with beef bones. You don't want that in your stock.
Posted on 2/27/17 at 7:36 pm to PeteRose
Definitely skim the scum/foam off the water surface.
To remove the fat, I strain my stock and leave it uncovered in the fridge overnight. By the next day all of the fat is solid enough to be removed by hand.
To remove the fat, I strain my stock and leave it uncovered in the fridge overnight. By the next day all of the fat is solid enough to be removed by hand.
Posted on 2/27/17 at 7:38 pm to LSUballs
quote:
You need to skim foam/scum from the top.
Not talking about the foam. I'm talking the finished product where there's a layer of shiny yellow gloss.
Posted on 2/27/17 at 7:58 pm to PeteRose
Leave it in the fridge overnight and there'll be a disc of fat on top you can remove. Doesn't have to be uncovered.
Posted on 2/27/17 at 8:00 pm to I_heart_beer
quote:
I skim most of the fat. I've never been able to get it all. If you don't skim any it'll be very greasy and leave a gross feeling in your mouth.
I kinda like that velvety, fatty goodness that sticks around after a bowl of soup/gumbo.
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