Monsur Fromage du Pollet wrote:
> Von Fourche wrote on 21 Jul 2005 in rec.food.cooking
>
>> Ok, I know how to bring water to a boil (when it all bubbles)
>> but what
>> does it mean to simmer and then skim it? After it boils then how
>> do I go about simmering it and skimming it?
>>
>> Also, do stores even sell gomme syrup for drinks?
>>
>> Is there a better way to make this syrup?
>>
>> Thanks for the info and help!
>>
>
> When boiling the water/liquid will bubble up, roll and be quite active
> in the pot. Called a rolling boil. Simering is when there is only a
> few bubbles around the edge of the pot and the water is resonably
> still.
>
> Skim is to remove the floating crud, scum or foam from the
> surface...involves the gentle use of a large spoon to remove the
> unwanted stuff and very little of the syrup. You carefully dip the
> spoon in the liquid in a manner that collects the unwanted material on
> the surface and little of the syrup underneath.

The OP could also use a small mesh strainer (probably easier), but I find it
rather odd one would need to skim simple syrup. Just stir it well as it
simmers and make sure all the sugar melts.

Jill