How to remove fat from broth using ice or a syringe
That fatty foam that appears when boiling broth can be removed with ice wrapped in gauze or with a syringe, without diluting the broth.
“bubbling on top of the surface of the broth, resembling something like the scum you'd see on the surface of a pond. Where did this weird”
When preparing a simple turkey broth with onion, celery, carrot, and leftover bones from dinner, a foam often appears on the surface before adding the noodles. According to Rosemary Trout, a food science professor at Drexel University, speaking to Bon Appétit, this foam is "coagulated proteins" that form air bubbles when boiled.
These proteins are commonly found in meat broths, such as chicken broth, or in liquids containing chickpeas, lentils, or other protein-rich vegetables. In reality, the foam is mostly fat and impurities that rise to the surface as the broth rests. The same occurs when preparing a sauce with a layer of fat. Although not dangerous, it's best to skim it off.
Ice seems to contradict the idea, since the goal isn't to dilute the broth. But the method is quick: take a handful of ice cubes, wrap them in cheesecloth, tie it with string, and submerge it in the broth for a few minutes. The fat will solidify and adhere to the cheesecloth when you remove it. If you're worried that the ice will dilute the broth, put it in the refrigerator for a few hours: the fat will harden into a compact layer that you can remove with a ladle.
Another option is a marinade syringe, which extracts the broth from beneath the layer of fat. Submerge the syringe until the tip touches the bottom, release the bulb to suction the liquid, and repeat the process two or three times until empty into another clean container. This method is more suitable for broths than for thick soups, as the meat and vegetables remain in the pot.
