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What are we skimming off stock?


cteavin

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I make stocks at least once a month and I skim, skim, skim as I reduce half of it to demi-glace or veloute. I've always wondered just what it is I'm skimming off. I thought I'd ask.

The first boil you get scum. What is that exactly?

Reducing the strained stock there's a film that forms on top again and again. What is that?

And when making a veloute are we skimming off the butter, gluten, or wheat starch?

Not important questions, but legitimate curiosities.

Thanks. :-)

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At the beginning, the scum seems to be blood and fat.

After a few strainings if the stock is clear and the film that forms on top is clear, then I suspect that is just gelatin cooling at the top of the pot. I stir it back in rather than skimming it off, if it is clear, and it doesn't seem to cloud the stock. If it's a stock that is hard to clarify, like veal stock, then it is probably throwing off denatured proteins and some fat as suggested above, and that I skim off.

Edited by David A. Goldfarb (log)
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At the beginning, it's random bits of insoluble protein, like the grey stuff that leaks out of an overcooked steak. At the end, it's gelatin. I think religious skimming is a ridiculous French affectation. I just stir it back in and I've never found it affected taste. It does affect clarity somewhat but I never saw the point of crystal clear stock anyway.

PS: I am a guy.

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well Shal.. you are just right.

its food, as Im hoping thats what you put in your pot in the first place.

if it doesnt stay too long on the top and you mix it back in its fine

after a while on the top though it oxidizes and gets rancid

best bet: skim it off for the first few minutes of the light simmer

and if you have a Dog: add it to their dinner!

cats wont like it.

Edited by rotuts (log)
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