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Glossaries - Food and Wine
Glossaries Description -
To remove the scum that rises to the surface from a liquid when it is boiled. The top layer of the liquid such as the cream from milk or the foam and fat from stock soups or sauces can be removed using a spoon ladle or skimmer. Soups stews or sauces can be chilled so that the fat coagulates on the surface and may be easily removed before reheating.
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