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How To Skim Off the Scum and Fat from Soups and Stocks
5 from 8 votes

How To Skim Off the Scum and Fat from Soups and Stocks

Learn how to skim off the scum and fat from your soups and stocks in this tutorial. In Japanese cooking, we use this technique to yield a clean liquid to give soups, hot pots, and stews a refined taste and clear appearance.

Prep Time
5 mins
Course: Others
Cuisine: Japanese

Ingredients

  • water

Instructions

    Cup of Yum
  1. You will need a fine-mesh skimmer and a liquid measuring cup (or bowl) filled with water.
  2. When the soup/stock is about to boil, stay around the kitchen. You‘ll start to see the scum and fat floating and creating forms. With the mesh sieve in one hand and the bowl of water in the other, start scooping it off.
  3. After you pick up the scum, rinse the sieve in the measuring cup (or bowl) and continue to scoop the scum.
  4. Keep the liquid at a simmer rather than a hard boil because it will mix up the scum and cloud the soup. Make sure to thoroughly skim.