To pass lightly; to glide along in an even, smooth course; to glide along near the surface.
To remove with a spoon the impurities or scum or even cream from milk or fat from soups from the surface layer of liquid which is allowed to stand.
(v.) To carefully scoop off the hardening surface of a liquid. For example, fat and foam can be skimmed from the surfaces of soups, stocks and gravies.
to remove floating matter such as broth, fat, or scum, that floats on a liquid.
Remove the top layer of fat or foam that floats on top from a soup or broth, using a spoon, ladle or skimmer (a flat utensil with holes in it).
To remove fat or froth from the surface of a liquid, such as stock or boiling jelly.
To remove the scum that rises to the surface from a liquid when it is boiled ... more on skim here
Removing particles and fat from the surface of boiling stocks.
Remove top layer of food from bottom layer such as fat from top of soup or stew.
To remove an undesirable substance that forms on the top surface of a liquid, usually fat, foam or scum. This is normally done by passing a flat spoon over the surface, just underneath the substance to discard. In the case of fat, if you have the time, chill the liquid first so that the fat congeals, making it very easy to remove.
remove solids from the top of a liquid.
a thin layer covering the surface of a liquid; "there was a thin skim of oil on the water"
travel on the surface of water
move or pass swiftly and lightly over the surface of
cause to skip over a surface; "Skip a stone across the pond"
coat (a liquid) with a layer
remove from the surface; "skim cream from the surface of milk"
used of milk and milk products from which the cream has been removed; "yogurt made with skim milk"; "she can drink skimmed milk but should avoid butter"
To remove a surface layer of impurities from liquid.
To remove a substance from the surface of a liquid, usually with a spoon or special utensil. Fat, scum, or foam are skimmed from the surface of liquids.
remove the excess fat which forms on the surface of a liquid or sauce.
To remove the scum that rises to the surface from a liquid when it is boiled. The top layer of the liquid, such as the cream from milk or the foam and fat from stock, soups or sauces, can be removed using a spoon, ladle or skimmer. Soups, stews or sauces can be chilled so that the fat coagulates on the surface and may be easily removed before reheating.
To remove fat, film or scum that comes to the surface of a liquid.
To remove fat or scum from the surface of a liquid. Steam: To cook covered in the vapor that rises from the liquid in which a food is cooking.
The practice of removing the froth from the surface during the floatation method of recovering gold.
To remove fat and othe substances from the surface of cooked or cooking liquids.
Removing any fat or foam from the surface of liquid.
to remove impurities from the surface of the liquid, such as stock or soup, during cooking.
To remove the top fat layer from stocks, soups, sauces, or other liquids such as cream from milk.
to remove anything floating on top of a liquid, either fat or frothy scum. This usually forms in the early stages of boiling meats and vegetables.
