floating on the surface add richness and depth. A
heavy slick adds nothing but a greasy flavor and
mouth-coating oiliness. So, it’s best to remove the
slick of fat that forms on top of your stock as it
cooks. But what’s the best way?
If you’ve worked in a restaurant, you’ve probably
been taught to be hyperaware of what your stock is
doing at all times, carefully skimming any scum or
fat that rises to the surface at regular intervals to
keep the broth as clear as possible. But, again, that’s
a restaurant technique, for restaurant cuisine. When
I make stock at home, I don’t bother skimming it
until it’s finished. I strain the stock through a fine-
mesh strainer into a fresh pot and let it rest for
about 15 minutes, long enough to allow most of the
fat and scum to rise to the surface so it can easily
ladled off.
Even easier is to plan ahead and refrigerate the
stock overnight; the fat will crystallize into an easy-
to-remove layer that can be scraped off with a
spoon, exposing the perfectly jelled stock
underneath.
nandana
(Nandana)
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