Home
Log in / Sign Up
    Private Messages   Advanced Search   Rules   New User Guide   FAQ   Advertise   Contact Us  
Forum -> Recipe Collection -> Chicken/ Turkey
Tell me about shmaltz
1  2  3  Next



Post new topic   Reply to topic View latest: 24h 48h 72h

avrahamama




 
 
    
 

Post Thu, Mar 26 2020, 7:25 pm
I didn't know people still cook with it. But I've seen a few smothers mention it. So ...

How do you get it?
How do you cook with it?
What makes it good?
Back to top

Genius




 
 
    
 

Post Thu, Mar 26 2020, 7:27 pm
You get it in a butcher. You cook it for a long time until it becomes oil consistency. Then you use it like you would oil. It has a strong smell. Never used it myself
Back to top

crust




 
 
    
 

Post Thu, Mar 26 2020, 7:28 pm
Butcher store

You dilute it by cooking it with 1/4 cup of water. You use it like you use oil.

It's not good. πŸ˜‰
Back to top

Genius




 
 
    
 

Post Thu, Mar 26 2020, 7:32 pm
I think my neighbor is cooking it as we speak. Or maybe it’s my overactive imagination
Back to top

librarygirl




 
 
    
 

Post Thu, Mar 26 2020, 7:34 pm
It's delicious. Put some chicken skins and fat into a pot and cook. I usually keep it covered until the skins are brown then uncover. Take out the grieven when crispy, let the shmaltz cool a little then pour into a container.
Back to top

crust




 
 
    
 

Post Thu, Mar 26 2020, 7:39 pm
librarygirl wrote:
Take out the grieven when crispy,


And eat with mash potatoes.
And start the Pesach weight gain rolling! πŸ˜„
Back to top

sarahmalka




 
 
    
 

Post Thu, Mar 26 2020, 7:41 pm
I've used it for very particular recipes, like chicken liver pate (chopped liver). I bought it in the freezer section of the kosher store in a little tub, Empire brand.
Back to top

matryoshka_blue




 
 
    
 

Post Thu, Mar 26 2020, 7:51 pm
Here are two recipes for schmaltz. The first is from Jennie Grossinger's "The Art of Jewish Cooking" (1958) and the second is from Leah W. Leonard's "Jewish Cookery" (1949).


Recipe 1


Recipe 2:
Part 1

Part 2


Last edited by matryoshka_blue on Thu, Mar 26 2020, 7:54 pm; edited 1 time in total
Back to top

crust




 
 
    
 

Post Thu, Mar 26 2020, 7:53 pm
People say that potatoe latkes Fried in schmaltz tastes better.

1 potatoe
1 egg
A pinch salt
Fry in schmaltz
Enjoy
Back to top

ladYdI




 
 
    
 

Post Thu, Mar 26 2020, 8:14 pm
You buy chicken fat in a package called shmaltz.
You put in in a pot with a little water.
Cook on low for about an hour until the solid pieces become crispy and float to the top-called griven. Remove griven with slotted spoon and out on paper towel.
Let shmaltz cool.
Use as you would oil but much less because very strong and salty but delicious!
It’s like fleishig butter!!
How many on here use shmaltz only and not oil?!
Back to top

avrahamama




 
 
    
 

Post Thu, Mar 26 2020, 8:16 pm
Oooh flaishig butter sounds delicious
Back to top

Amarante




 
 
    
 

Post Thu, Mar 26 2020, 8:16 pm
My grandmother was born in Poland and said that HER grandmother kept a goose and fattened it up so that they actually used goose schmaltz for cooking.

Remember that there was no parve oil that for cooking in Eastern Europe back in the day so if you wanted to fry or saute fleishik you needed schmaltz or in my family's case goose fat. It's been awhile since my grandmother reminisced about the goose in the house but I think the goose was killed in the Spring so it might have been used for Passover.
Back to top

Chana Miriam S




 
 
    
 

Post Thu, Mar 26 2020, 9:35 pm
crust wrote:
And eat with mash potatoes.
And start the Pesach weight gain rolling! πŸ˜„


Yeah, from the potatoes not the grebben
Back to top

Sunny Days




 
 
    
 

Post Thu, Mar 26 2020, 9:39 pm
Yes crust- potatoe kugel or latkes with shmaltz are THE BEST!
even omelets taste so much better!'
Back to top

avrahamama




 
 
    
 

Post Thu, Mar 26 2020, 9:40 pm
I wish I could taste it without having to do the work of it ...

Is the empire one comparable to homemade shmaltz?
Back to top

avrahamama




 
 
    
 

Post Thu, Mar 26 2020, 9:41 pm
Amarante wrote:
My grandmother was born in Poland and said that HER grandmother kept a goose and fattened it up so that they actually used goose schmaltz for cooking.

Remember that there was no parve oil that for cooking in Eastern Europe back in the day so if you wanted to fry or saute fleishik you needed schmaltz or in my family's case goose fat. It's been awhile since my grandmother reminisced about the goose in the house but I think the goose was killed in the Spring so it might have been used for Passover.


I happen to love duck. Are goose and duck similar?
Back to top

Refine




 
 
    
 

Post Thu, Mar 26 2020, 9:44 pm
I melt some into my mashed potatoes with fried onions. It's delicious that way.
It has a heavy taste/smell so you can't eat too much of it in general. As in if you fry latkas in it, I can't eat the whole batch without getting nausious (vs if I fried it in oil). I guess it's the counterpart of super sweet babka?
Back to top

crust




 
 
    
 

Post Thu, Mar 26 2020, 9:57 pm
avrahamama wrote:
I wish I could taste it without having to do the work of it ...

Is the empire one comparable to homemade shmaltz?


Yes
Back to top

avrahamama




 
 
    
 

Post Thu, Mar 26 2020, 10:06 pm
Thanks guys! Keep recipe ideas coming. Stay tuned for my next thread "fried kishka"
Back to top

SYA




 
 
    
 

Post Thu, Mar 26 2020, 10:09 pm
I use schmaltz only. I fry it with onions. Once the chicken fat is mostly melted and the rest is getting dark and crunchy it's ready.

For kugel I use half cup instead of a whole cup of oil.

The food has a much richer taste. My kids love when we fry potatoes in it.
You can also add a drop to mashed potatoes with the gribenes and fry for a few minutes for the taste to absorb. Those were my family favorites growing up.
Back to top
Page 1 of 3 1  2  3  Next Recent Topics




Post new topic   Reply to topic    Forum -> Recipe Collection -> Chicken/ Turkey

Related Topics Replies Last Post
How do you make shmaltz?
by amother
17 Fri, Apr 14 2023, 12:04 am View last post