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Tell me about shmaltz
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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?
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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
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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˜‰
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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
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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.
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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˜„
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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.
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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
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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
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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?!
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avrahamama




 
 
 
 

Post Thu, Mar 26 2020, 8:16 pm
Oooh flaishig butter sounds delicious
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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.
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andrea levy




 
 
 
 

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
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gamzehyaavor




 
 
 
 

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!'
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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?
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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?
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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?
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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
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avrahamama




 
 
 
 

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