When I lived in Japan, I was impressed at how easily cooks skimmed the surface of their soups and stocks while losing minimal liquid. The secret was in the utensil they used. The Japanese make some of the finest skimmers I’ve ever seen. The mesh surface is so fine that fats and other undesirables are pretty much lifted out exclusively, losing nearly none of the precious liquid simmering beneath. They are a few inches in diameter, the perfect size to navigate any surface in need of skimming. And they can be found in most Asian markets. Just be sure the mesh is fine—that’s what matters.
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