Wed, Dec-17-08, 22:40
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Senior Member
Posts: 3,831
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Plan: OWL
Stats: 177/168/135
BF:50.5/38/25
Progress: 21%
Location: Los Angeles
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making stock
Most recipes I've seen for making stock have you bring the ingredients to a boil and then skim off the foam, lower to a simmer and cook for a period of time.
This may sound like a stupid question, but: Why bother to skim off the foam?
Thanks.
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