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For gravy, any skin that forms on top can simply be removed with a large spoon, but usually gravy will not need skimming unless you let it sit for a while. Skimming is usually done for stocks, and the easiest way to accomplish this is with a ladle. Simply lower the ladle just until it breaks the surface - since the fat and foam float on top, they will be the first things to fall into the ladle.

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17y ago

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