PieSusan
Tortes Are Us
My Hungarian grandma taught me this technique to use when making soup after skimming. She would beat egg whites and pour them over the top of the soup and let the soup cook. Then, when she removed the cooked egg white, all the little bits that she couldn't skim would be stuck to the bottom of the cooked eggs. Does anyone else do this trick when making soup from scratch?
Also, sometimes rafting will save you from having to strain.
Also, sometimes rafting will save you from having to strain.