Add your aromatics, season with salt and pepper, cover the pot and simmer for at least 30 minutes. Whichever tool you choose, you have to skim off scum several times because the scum floats to the surface in increments.īy the time the liquid comes to a rolling boil, you should have removed all the scum. You may use a special tool called a skimmer which is a flattened strainer with a long handle, or just use a regular ladle. So, skim off scum before the water boils. When the liquid reaches boiling point, the scum will disperse due to the agitation and will get boiled into the stock. Do this before the liquid comes to a full boil so that the scum floats on the surface. Pour enough water to cover then turn on the heat. If you prefer to use fish fillets in your fish dishes, buy a whole fish, ask the fish monger to fillet the fish for you then bring home everything - fillets, head and bones. I am aware that fish head and bones are discarded in many Western countries and that’s really a shame because there is so much flavor in them. You need fish head and bones to start with. With seafood soups, you can use shrimp heads and shells, mollusc shells or the head and bones of a whole fish to make stock. Serving a soup dish with every meal is a good idea. While there’s nothing like a cold drink to quench the thirst, there are others ways to replenish lost body fluids without ingesting all the sugar that often goes with shakes and smoothies. During hot summer months, it is important to keep hydrated.
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