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.)
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