Skimming foam from stock without removing floating spices
When I make chicken stock from scratch, I like to include whole spices like mustard seed, coriander, star anise and black pepper. I put these in right at the start when the water is still cool, so they can slowly add flavor as the stock simmers for hours.
I only run into a problem when skimming foam. Many of the whole spices float to the top and I find it very tedious to skim the foam without taking out spices as well. I use a metal spoon or ladle for skimming.
How can I skim the foam without catching the floating spices as well? Is there a technique or tool specially suited to this task?
Best Answer
I tend to just stick the spices in a tea egg 
I do this whenever I think the spices will get in the way during my process or when I want to remove them before serving, such as in case of a bouquet garni, cloves or juniper berries.
Should you be reluctant to use metal in your recipe you can of course use loose leaf tea bags.
Either way you can just lift the spices out whenever you want to skim the top of your broth.
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Should you skim foam off of stock?
In Japanese cooking, skimming off the scum and fat that accumulates on the surface of the stoup/stock is very important to create a nice and clean soup/stock. Yes, I know it is extra work, but it's also the key for the \u201crefined\u201d taste and it is required to keep the liquid clear.How do you skim foam off stock?
You turn on the heat, the pot heats up, and it's not long before all that whitish, greyish, or brownish foamy \u201cscum\u201d rises to the top of the pot just as it starts to simmer. What is that stuff, anyway? Broth scum is simply denatured congealed protein. It comes from the meat, not the bones.What is the foam on top of bone broth?
If you don't have a skimmer, put some ice cubes in a large metal ladle or stirring spoon and skim the back of the cold spoon over the surface of the soup so that the fat sticks to it. Read on to learn how to strain warm broth after it's cooked!What is the best way to remove scum from soup? - Yummy! Answers
More answers regarding skimming foam from stock without removing floating spices
Answer 2
Its called a Sachet and are often used so that they can remove all the spices when the soup hits the right amount of flavor.
http://easteuropeanfood.about.com/od/recipestepbystep/ss/StockSachet.htm
Answer 3
In my chicken stock-making experience, skimming the foam really only needs to be done near the beginning of the process. By the time the stock comes to a simmer, I've already skimmed off most of the scum and within 10-15 minutes of the beginning of the simmer, there is very little scum still rising to the surface. So I'd suggest just waiting until there is no more foam to skim, then adding your spices.
To put it another way, you said:
I put these in right at the start when the water is still cool, so they can slowly add flavor as the stock simmers for hours.
That isn't really necessary. If you're simmering it for 5-6 hours, the spices' presence or absence in the first 20-30 minutes isn't going to make a difference, especially since the water is cold at the beginning. Warmer temperatures are better for extracting flavors than cold temperatures.
Answer 4
You can use a strainer (mesh style, like this:)
Skim the foam, strain it, then add the spices back to the stock.
Answer 5
Saute your veggies with the spices before adding to the soup and they will not float on the top.
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