what does it mean to "skim" a broth?

Question

i know what it means when the both is cold, but in this case, the chicken soup is just starting to boil and the recipe says to "skim" its broth?

Answer 1

You take a spoon and get the skim off the top of the soup while it's boiling.. the same way you would if it were cold!

Answer 2

After your soup or broth is boiling, fat and other components start to separate and rise to the surface. Using a wooden spoon or preferably one with no slots or holes in it, skim the surface of your broth or soup of all particles and fats. If there are any herbs or floating particles you want to leave those in unless it specifically tells you to discard them, such as a bay leaf or bouquet garni.

Answer 3

Sometimes there is a bubbly skin on top to remove Slightly run a ladle around the top of pot and "skim" it off. This usually occurs when boiling bones for stock.

Answer 4

after your soup comes to a boil, usually a scum floats to the surface, this is what you should skim away. If you leave it it will make a cloudy looking soup.

Answer 5

It means to skim any chicken particles or veggie pieces that might still be in it. It also could me to skim any oil/grease off of the top of it.

Answer 6

It just means remove the fat from the top.....like with a ladle, or metal spoon. It comes off the top easy when it's boiling.

Answer 7

Lightly stir the very top of the broth

Answer 8

Take a spoon and remove the foam or any particles that float to the surface.

Answer 9

Skim Mean