How to Quick Skim Stock

Quick Skimming is used to remove excess fat from a freshly made stock without having to wait for it to cool.

Added January 2012

This is a technique used by chefs to remove traces of fat from hot strained stock.

It is quicker than leaving the stock to chill overnight before removing the layer of solidified fat.

You will Need

Absorbant Paper Towels

While the stock is hot, skim a folded paper towel across its top. The paper towel will absorb any excess fat which can then be discarded.

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