What is the meaning of skim in cooking?

"Skim" in cooking has a few different meanings depending on the context:

1. Removing Fat or Impurities from a Liquid:

This is the most common meaning. It refers to removing the layer of fat that often forms on the surface of soups, stews, broths, or sauces while they simmer or cook. You can use a ladle, spoon, or a special skimming spoon to scoop off the fat. Skimming removes excess fat, which can make a dish lighter, healthier, and more appealing. It also removes impurities like foam or scum that may have risen to the surface during cooking.

2. Using a Skimmer:

A skimmer is a kitchen tool with a flat, slotted surface and a handle. It's used for:

* Removing solid ingredients from liquids: You can use a skimmer to lift cooked pasta, vegetables, or other solids from boiling water or a sauce.

* Scooping up fried food: A skimmer is great for removing crispy fries, onion rings, or other fried foods from the hot oil.

3. "Skimming" a Topping:

This refers to spreading a thin layer of something on top of a dish. For example, you might "skim" whipped cream or grated cheese over a dessert.

4. "Skimmed Milk":

This refers to milk that has had most of the fat removed. It's often used in baking and cooking for a lower-fat option.

In summary: "Skim" in cooking usually refers to removing fat or impurities from a liquid, or using a skimmer to lift solids from a liquid. It can also refer to spreading a thin layer of something on top of a dish or to a type of milk.