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What is another word for Skimmings?

Pronunciation: [skˈɪmɪŋz] (IPA)

Skimmings refer to the residue or the topmost layer of any liquid, especially after boiling or cooking. Other terms for skimmings are residue, dregs, sediment, or scum. These words describe the leftover material that remains after a certain process or activity. Other synonyms for skimmings include waste, scraps, by-products, and remnants. These words are often used interchangeably to describe materials that are left behind after a certain process. Skimmings are usually disposed of as waste, although some may find certain uses for them like in feed for animals, soil improvement, or as an ingredient in certain dishes.
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Synonyms for Skimmings:

What are the paraphrases for Skimmings?

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  • Equivalence

    • Noun, plural
      scums.

  • Independent

What are the hypernyms for Skimmings?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the opposite words for Skimmings?

Skimmings are a term used to describe the top layer of a liquid or food item, which has been skimmed off. There are many antonyms to this term, including the words "bottoms," "sediments," and "residue," which refer to the leftover portions of a liquid or food item. Other antonyms could be "whole," "unfiltered," or "total," which suggest that no separation has occurred. "Complete" and "untainted" could also be seen as antonyms, as they suggest that nothing has been removed or altered from the original substance. Overall, there are many antonyms to the word skimmings, and they all suggest a different approach to dealing with the contents of a liquid or food item.

What are the antonyms for Skimmings?

Usage examples for Skimmings

Her husband is dead, and I guess he led her a life of it when he was alive, and she's as poor as second Skimmings.
"Lucy Maud Montgomery Short Stories, 1904"
Lucy Maud Montgomery
Some cooks merely thicken their soups and sauces with flour, or the farina of potatoe; and others use the fat Skimmings off the top of broth, as a substitute for butter.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches,"
Mary Eaton

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