Skimming means to remove a small amount of something from the surface.
In cooking, it usually refers to removing fat from the surface. That's if you don't just whisk it back in quickly, before the Health Police see. In any event, if you have a plastic bulb baster, you can use that, or the edge of a big spoon to gather it up and scoop it up. The best way to skim, whether skimming fat or say coagulated film on the top of milk, is to hold a paper towel by one edge, and drag it across the surface of the liquid to be skimmed. The paper towel will soak up what's on the surface. You can do a couple passes, if you need to, with the same piece. This will save you loads of time and get up just what it is you want to be skimmed off.
When skimming is used to refer to money, it's illegal, unless of course it's the government doing it to your paycheques, in which case it becomes legal again. But then, that's less skimming and more scooping, isn't it?
Cooking TechniquesÀ la Cooking Terms List; Acetomel; Acidulated Water; Acidulate; Adjust Seasoning; Adjusting the Taste of Dishes; Affriander; Alambre; Bake Blind; Bake; Ballotine; Barbeque; Battuto; Baveuse; Beat; Beer Can Chicken Roasting; Bench Proof; Beurre Manié; Blanch; Braising; Brine; Brining Beans; Broasting; Broil; Carving a Turkey; Chopping Techniques; Coddle; Cooking Techniques; Curing; Dredging; Egg Wash; Emulsify; Firm-Ball Stage; Fold; French Trimmed; Frissonne; Fry; Galantine; Garnishes; Grill; Hard-Ball Stage; Hard-Crack Stage; High Altitude Baking; Knead; Liaison; London Broil; Mise en Place; Mitonner; Mochitsuki; Open-Faced; Paillards; Pan Broil; Parblanch; Parboil; Pâton; Persillade; Pickled; Pickling; Pittsburgh Rare; Poaching; Preheat; Preserving Eggs; Proof; Pulse; Punch Down; Quadriller; Quick Jar Sterilization; Raidir; Reconstitute; Reducing; Rehydrate; Rest; Ribbon Stage; Roasted Garlic; Roasted Peppers; Rolling Boil; Scalding Milk; Scald; Scallop; Separating Eggs; Skimming; Smoking; Soaking Beans; Soffritto; Soft-Ball Stage; Soft-Crack Stage; Sous Vide; Souse; Spatchcock; Spitchcock; Steamed Puddings; Stir; Temper; Tezu; Thread Stage; Unmould; Usu-Zukuri; Warm; Wash; Water Bath; Whip; Wok Hay
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