Tonight, I am making chicken stock. I always freeze chicken bones, necks, etc until I have enough to make some stock. This time I had a bit of a breakthrough with my technique. I am a very Mastering-the-Art-of-French cooking kind of cook. I love perfection in food. So the fact that my stock was sometimes too cloudy, really bugged me.

I was using the wrong spoon to skim off the impurities. That's it. When I showed Joe my new skimming tool, he said that my new spoon would have been that one he would have chosen, too. Next time I need cooking advice, I will ask him.