Skimmer is a kitchen utensil used to remove foam, scum, floating impurities or food from a liquid. A traditional skimmer has a shallow, perforated or slotted head and a long handle, allowing the cook to work over a stockpot, fryer or pan while keeping hands away from heat. In French, a common term is écumoire.
Use a skimmer to remove coagulated proteins from the surface of simmering stock, lift poached foods from liquid, remove blanching vegetables from boiling water or retrieve items from a shallow pan. A fine-mesh skimmer can collect smaller particles, while a perforated metal skimmer is useful for larger pieces and surface foam.
A skimmer generally has a shallow perforated or slotted head for removing surface material. A spider skimmer has a deeper basket-like wire head for lifting food from hot oil or water. A chinois is a conical strainer used to filter liquids rather than lift individual pieces of food.
Example: skim coagulated proteins from a gently simmering veal stock to help maintain a clean appearance and flavour. Avoid boiling the stock vigorously, which can break impurities into smaller particles.
Safety and care: choose a handle long enough for the vessel, avoid overloading the utensil and drain hot liquid or oil carefully. Clean and sanitise it after use, particularly when moving between raw and ready-to-eat foods.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
