Skimming foam off a simmering pot of stock sits right up there with peeling potatoes on the list of kitchen chores I could live without. Good news: there is a quick, oddly satisfying way to lift off most of that scum in seconds, and it uses something you probably already own - a cloth napkin.
Why that foam shows up
When a meat or chicken broth comes up to a boil, proteins coagulate and rise to the surface as grayish foam. Skimming it early keeps the liquid tasting clean and looking clear.
The napkin move
- Wait until the broth just reaches a boil and the foam appears.
- Lay a disposable fabric kitchen napkin or a dense cloth napkin (cotton or bamboo) flat on the surface, right over the foam.
- Lightly press it with a spoon so it wets and makes full contact, while staying afloat at the surface.
- After a few seconds, lift the napkin off with a spoon or fork. Most of the foam will come away stuck to it.
Treat this as your first pass. It grabs the bulk of the scum fast, which makes any final touch-ups quick, and the broth ends up cleaner and more transparent.
How it performed in the wild
Food writer Svetlana Makarova tried the trick on chicken stock and came away impressed: the napkin soaked up nearly all the foam in one go. Doing the same job with a spoon would have taken about three rounds.
Small but important details
Choose a sturdy cloth napkin - cotton or bamboo handles the heat and stays intact. Paper napkins break down and shed lint. Keep the napkin at the surface rather than pushing it under; that way it leaves the fat layer in place and helps the broth stay bright and clear.