Scum, froth — whatever you want to call it — do you really need to remove it?
or watching a chef make a batch of chicken noodle on TikTok, you may have noticed an instruction urging you to use a spoon or a mesh strainer to “skim” foam from the top of the soup pot.
But what’s the point of skimming? Is the “scum” that floats atop simmering soup really that bad? And do all types of soup need to be skimmed, or is it OK to leave out that step sometimes?We spoke to professional chefs, culinary educators and food scientists to get answers to these questions, just in time for peak soup season.
When it comes to thicker and more substantial soups, skimming has less of an effect on the aesthetics, but it can still be a worthwhile step. Anthony Sitek, the chef and owner ofin Cincinnati, Ohio, told us that skimming a soup “like beef bourguignon or even French onion will give you a slightly less greasy mouthfeel.”
Even cream-based soups may benefit from a quick skim. “I made a batch of clam chowder every day for a couple of years while working in a restaurant,” Johnson said. “I’ll say one thing for sure: While I wasn’t too worried about skimming scum, I was concerned about the thick film that can form on top [of a creamy soup] as it cools. The film can become dense particles that get pushed into the soup and form concentrated flavors and unwanted textures.
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