Fat layer of ramen broths - to skim or not to skim?
Hello dear Chowhound community,
I have been making ramen broths for a couple of years now and still try new things. I always skim foam and impurities (most get taken care of in the first – boil it and dump it part at the beginning) but always leave the fat, since Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude