To strip: v.tr. "To strip" is to remove all the impurities (which are in fact made up of a scum made up of fats and proteins...) which, during slow boiling, rise to the surface of a bottom or of a sauce, forming an unpleasant foam. The operation is carried out using a spoon, a slotted spoon or a small ladle; it must be repeated often throughout cooking (for ice cream and demi-glace).
To skin is also to remove the skin...
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