+
Home Cooking

Fat layer of ramen broths - to skim or not to skim?

Chili_Junkie | Oct 26, 201706:43 AM     6

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 I find it desireable. When the broth cools down, it solidifies and a layer of fat builds at the top. I see so many people saying "Skim it!". But why? Do I not want a fatty part in there?

Also, many times I simmer a piece of fatback with the broth, take it out at 4 hours, cool it and then finely mince a portion and re add it to the ramen bowl, like many establishments in Japan do. In those cases is it better to skim?

Asking ramen masters, than you!

(P.S. I am aware that skimming fat helps with the clarity of stock, but I do not mind clarity, a ramen broth has to be rich.)

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

The Ultimate Guide to Thanksgiving
Entertaining

The Ultimate Guide to Thanksgiving

by Kristin Donnelly | The best way to cook a stress-free dinner is to think ahead, which is why we've created this comprehensive...

19 Great Thanksgiving Desserts That Aren't Pie
Food and Cooking

19 Great Thanksgiving Desserts That Aren't Pie

by Caitlin M. O'Shaughnessy | When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make...

An Ode to 5 Thanksgiving Foods That Are Better from the Package
Food Trends

An Ode to 5 Thanksgiving Foods That Are Better from the Package

by Kelsey Butler | Nostalgia is a factor not to be discounted when it comes to food, and these five holiday staples sometimes...

Better-Than-Homemade Goodies That Can Be Ordered Online
Shop

Better-Than-Homemade Goodies That Can Be Ordered Online

by David Klein | Mail order cookies, cakes, pies, and other sweet treats are better (and more prolific) than ever...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.