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Removing skim from soup

  1. To remove the top layer from a liquid, such as cream from milk or foam and fat from stock, soups, sauces, etc.
  2. To remove scum, fat or other impurities from the surface of a liquid, such as stock or jam, while it is cooking. A slotted spoon is generally used to remove solid impurities, while an unslotted spoon would be used to remove liquids such as fat.

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