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Skim Forming on Veal Stock During Reduction

schoenfelderp Dec 21, 2012 12:38 PM

I made a first extraction for stock from veal bones, I made a remouillage, and now I'm combining the two and reducing as per TFL instructions. Every 10 minutes or so a skin forms on the stock as its reducing. Should I be skimming this skin (i.e. is it considered an impurity), or should I be breaking it up back into the stock?

  1. c
    calf Dec 21, 2012 12:45 PM

    Not a professional chef, but I would taste it to see what exactly it is.

    1 Reply
    1. re: calf
      schoenfelderp Dec 21, 2012 12:49 PM

      I think it may be that I didn't do a good enough job skimming during parts 1 and 2 and its just fat that I don't want emulsified into the stock but I'm not sure

    2. c
      calny Dec 21, 2012 01:45 PM

      I'd skim it off. I'm not sure what it is, but I was taught to skim it off. If you have the cooking vessel slightly off center of the burner, the skin will collect on one side of the surface. This makes it easier to skim off.

      1. splatgirl Dec 21, 2012 04:02 PM

        what does it look like? I would guess it's just a consequence of a lot of gelatin in the stock, kind of like how a cooked pudding will form a skin

        2 Replies
        1. re: splatgirl
          p
          primebeefisgood Dec 21, 2012 09:14 PM

          You are right, Girl. If it is skimmed off every time it forms, you will soon have no stock. Don't worry about it.

          1. re: splatgirl
            schoenfelderp Jan 3, 2013 05:46 AM

            Hmm I'm not sure, the stock was extremely thickly gelled when cooled.

          2. twyst Dec 21, 2012 04:06 PM

            Skim it off.

            1. chefj Dec 21, 2012 04:50 PM

              Skim it away.

              1. ipsedixit Dec 21, 2012 09:35 PM

                Parboil them first next time and then make your stock with a fresh lot of water.

                1 Reply
                1. re: ipsedixit
                  schoenfelderp Jan 3, 2013 05:47 AM

                  Yup, blanched first to remove impurities.

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