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I am trying to make caramel ice cream from the Silver Spoon. I'm not entirely sure what they mean by the word "skim" at the start of the recipe:

Put the sugar (100g) in a pan with 1 tbsp cold water and set over a low heat until it has melted. Increase the heart to medium, skim and, when it goes golden red in colour, pour in 5 tbsp hot water and remove from the heat.

There was a bit of a crust of bubbly sugar on the top surface of the pan, but how are you supposed to skim that? Perhaps it's something lost in translation from the original Italian recipe?

I am trying to make caramel ice cream from the Silver Spoon. I'm not entirely sure what they mean by the word "skim" at the start of the recipe:

Put the sugar (100g) in a pan with 1 tbsp cold water and set over a low heat until it has melted. Increase the heart to medium, skim and, when it goes golden red in colour, pour in 5 tbsp hot water and remove from the heat.

There was a bit of a crust of bubbly sugar on the top surface of the pan, but how are you supposed to skim that?

I am trying to make caramel ice cream from the Silver Spoon. I'm not entirely sure what they mean by the word "skim" at the start of the recipe:

Put the sugar (100g) in a pan with 1 tbsp cold water and set over a low heat until it has melted. Increase the heart to medium, skim and, when it goes golden red in colour, pour in 5 tbsp hot water and remove from the heat.

There was a bit of a crust of bubbly sugar on the top surface of the pan, but how are you supposed to skim that? Perhaps it's something lost in translation from the original Italian recipe?

Source Link
Sanchises
Sanchises
  • 251
  • 2
  • 8

What is meant by "skim" a caramel?

I am trying to make caramel ice cream from the Silver Spoon. I'm not entirely sure what they mean by the word "skim" at the start of the recipe:

Put the sugar (100g) in a pan with 1 tbsp cold water and set over a low heat until it has melted. Increase the heart to medium, skim and, when it goes golden red in colour, pour in 5 tbsp hot water and remove from the heat.

There was a bit of a crust of bubbly sugar on the top surface of the pan, but how are you supposed to skim that?