To remove the foam, impurities or fat that rise to the surface of a simmering liquid, using a ladle or skimmer.
Example: skimming stocks, consommés and braises regularly gives a clearer, cleaner-tasting result.
Chef’s tip: keep a bowl of cold water next to the pot to rinse the ladle between skims.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
