Écumoire

A flat, perforated or wire-mesh skimming spoon used to remove foam and impurities from stocks and simmering liquids, and to lift poached or blanched food from water.

Material & Construction

A shallow, perforated or fine-wire-mesh disc mounted on a long handle, traditionally stainless steel or tinned copper to match professional French kitchen cookware.

Traditional Uses

Skimming foam and fat from the surface of simmering stock to keep it clear, and lifting poached eggs, dumplings, or blanched vegetables from hot water.

Modern Availability / Equivalents

A standard slotted spoon or spider strainer serves the same function and is now the more commonly stocked version in most kitchens.

Care & Maintenance

Hand-wash and dry fully; fine-mesh versions should be scrubbed to clear trapped residue rather than simply rinsed.