spoiledbroth
Senior Member
- Joined
- May 17, 2015
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The scum you get when making stock, primarily thinking meat here...
Which do you do? How come?
Skimmer? Strainer (boil and strain, kinda Asian in my estimation)?
Don't care?
I used to enjoy skimming (err at home not at work) but now I think it's pretty damn easy to bring to a boil and then strain. I read somewhere this is pretty common along with some seasoning techniques to reduce what many Asian people perceive as gaminess in chicken, beef, pork. Don't quote me on this it was from a little blog.
Which do you do? How come?
Skimmer? Strainer (boil and strain, kinda Asian in my estimation)?
Don't care?
I used to enjoy skimming (err at home not at work) but now I think it's pretty damn easy to bring to a boil and then strain. I read somewhere this is pretty common along with some seasoning techniques to reduce what many Asian people perceive as gaminess in chicken, beef, pork. Don't quote me on this it was from a little blog.