schmaltz

"Jess Askin" <[email hidden]> wrote in news:dcoe9s$aug$1
@news.netins.net:

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

Start saving chicken livers!??

😉

Andy

Mi e' parso che Jess Askin abbia scritto:

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and
now I have two mayonnaise jars full of schmaltz. What do
I do next?

Did you save it to cook things "confit"?
Once I tried a goose leg cooked under vacuum in very low temp
over 18 hours, it was delicious!
They cooked the goose leg in goose fat (mainly skins) for all
this long time, and then they browned it in a skillet to give
texture. Very nice indeed!
Otherwise you could prepare some "confit garlic" to use in other
recipes.
--
Vilco
Think Pink , Drink Rose'

"Jess Askin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
great for sauteing potatoes and is an essential ingredient for chopped
liver.

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Jess Askin" <[email hidden]> wrote in news:[email hidden]:

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

It's been rendered, right? I use it in a lot of things but it's excellent
for sauteing potatoes, mishagos and is a must in chopped liver. Sometimes I
use it on chicken thighs and drumsticks. I'll coat the chicken, toss on
S&P and bake at 350 until done. Good stuff.

Michael

In article <[email hidden]>,

Jess Askin said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

If you rendered it, it's fabulous for baked goods!
Mom liked it for pie crusts, and it's also good for biscuits.
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Jess Askin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

1. Add some chicken skin,
2. Render out the fat
3. Get everyone out of the house
4. Enjoy the grbenes.

:-)

Dimitri

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jess Askin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
great for sauteing potatoes and is an essential ingredient for chopped
liver.

I put it in a pan of water and melted it slowly, chilled it until it
solidified so I could remove the remaining water, then re-melted it and
strained in through a coffee filter just in case.

How long does it keep in a sealed jar in the refrigerator?

Potato kugel or latkes is one possibility, but I don't make them that often.
I hadn't thought of chopped liver, thanks for the suggestion. What I really
need is a way to use industrial-size quantities. I don't suppose you can put
schmaltz in salad dressing?

"Vilco" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Mi e' parso che Jess Askin abbia scritto:

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and
now I have two mayonnaise jars full of schmaltz. What do
I do next?

Did you save it to cook things "confit"?
Once I tried a goose leg cooked under vacuum in very low temp
over 18 hours, it was delicious!
They cooked the goose leg in goose fat (mainly skins) for all
this long time, and then they browned it in a skillet to give
texture. Very nice indeed!
Otherwise you could prepare some "confit garlic" to use in other
recipes.

I've never "confit-ed," but I suppose it's in Julia Child.

After my original post, I thought of browning a large quantity of onions in
the schmaltz, and then keeping them in the freezer to add a quick dollop of
yumminess to chicken soup, gravies, stuffing, etc.

"Dog3" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jess Askin" <[email hidden]> wrote in

news:[email hidden]:

Quoted message said:

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

It's been rendered, right? I use it in a lot of things but it's excellent
for sauteing potatoes, mishagos and is a must in chopped liver. Sometimes

I

Quoted message said:

use it on chicken thighs and drumsticks. I'll coat the chicken, toss on
S&P and bake at 350 until done. Good stuff.

Mishagos is a food? I know my cooking has sometimes been described as
meshuganah, but I never knew what that meant.

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jess Askin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

1. Add some chicken skin,
2. Render out the fat
3. Get everyone out of the house
4. Enjoy the grbenes.

There goes my diet.

On Wed, 3 Aug 2005 15:35:02 -0500, "Jess Askin" <[email hidden]>

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jess Askin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
great for sauteing potatoes and is an essential ingredient for chopped
liver.

I put it in a pan of water and melted it slowly, chilled it until it
solidified so I could remove the remaining water, then re-melted it and
strained in through a coffee filter just in case.

How long does it keep in a sealed jar in the refrigerator?

Potato kugel or latkes is one possibility, but I don't make them that often.
I hadn't thought of chopped liver, thanks for the suggestion. What I really
need is a way to use industrial-size quantities. I don't suppose you can put
schmaltz in salad dressing?

I put my rendered goose fat in Tupperware and freeze it. I use smaller
containers of 4 oz or less and just take out what I need. It lasts a
long, long, long time in the freezer.

I remember my mom storing her schmaltz in may jars, but she used it
often. We'd use it on sandwiches, the way some would use butter, but
of course, you cannot put butter on a meat sammie. IT is less
saturated than butter, too.

OH! I remember...we'd spread a very thin bit on matzoth & sprinkle it
with salt. Yum.

Boron

On Wed, 3 Aug 2005 15:35:02 -0500, "Jess Askin" <[email hidden]>

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jess Askin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
great for sauteing potatoes and is an essential ingredient for chopped
liver.

I put it in a pan of water and melted it slowly, chilled it until it
solidified so I could remove the remaining water, then re-melted it and
strained in through a coffee filter just in case.

How long does it keep in a sealed jar in the refrigerator?

Potato kugel or latkes is one possibility, but I don't make them that often.
I hadn't thought of chopped liver, thanks for the suggestion. What I really
need is a way to use industrial-size quantities. I don't suppose you can put
schmaltz in salad dressing?

I put my rendered goose fat in Tupperware and freeze it. I use smaller
containers of 4 oz or less and just take out what I need. It lasts a
long, long, long time in the freezer.

I remember my mom storing her schmaltz in may jars, but she used it
often. We'd use it on sandwiches, the way some would use butter, but
of course, you cannot put butter on a meat sammie. IT is less
saturated than butter, too.

OH! I remember...we'd spread a very thin bit on matzoth & sprinkle it
with salt. Yum.

Boron

On Wed, 3 Aug 2005 15:35:02 -0500, "Jess Askin" <[email hidden]>

Quoted message said:

I put it in a pan of water and melted it slowly, chilled it until it
solidified so I could remove the remaining water, then re-melted it and
strained in through a coffee filter just in case.

If you do this again, don't boil it.

You take the lumps of chicken fat...and some small pieces of skin
(optional) and some chopped onion and put it all in a frying pan...and
let the fat render, the onions brown and the skin get crispy. I think
she added the onion after some of the fat melted.

The rendered fat & onion go into a jar for use. The crispy skin
( grebons) get eaten by whoever is closest to the pan!

Quoted message said:

How long does it keep in a sealed jar in the refrigerator?

Probably several weeks although it never lasted that long at my
Grandmother's house.

Quoted message said:

Potato kugel or latkes is one possibility, but I don't make them that often.

No schmaltz in kugel, although I guess you could fry potato latkes in
it.

Quoted message said:

I hadn't thought of chopped liver, thanks for the suggestion. What I really
need is a way to use industrial-size quantities. I don't suppose you can put
schmaltz in salad dressing?

No. But you can use it to fry potatoes, pan fry hamburgers, fry
chicken, make chopped liver...or pate...add some of the fat & onion to
meat loaf mix...chicken fried steak...sautee veggies, and probably
several other things too.

I'll bet you could use it for pie crust if you were making a meat or
chicken pot pie.

Just remember that schmaltz will impart it's flavor into whatever you
use it with/in. So using it for lighter things, like salads, doesn't
work.

My Grandmother kept a Kosher house..so chicken fat was never used with
anything dairy...and that seemed to work out well as far as uses went.
Conversely, dairy wasn't used with any meat. So sometimes, we used
schmaltz in place of butter for bread if we were eating meat.

I remember my grandmother using schmaltz to make garlic bread when we
were having spaghetti & meat balls. She mixed some schmaltz with
chopped garlic and spread that on bread..then toasted it in the oven.

Hope this trip down memory lane helps.

Debra

On Wed, 3 Aug 2005 15:39:48 -0500, "Jess Askin" <[email hidden]>

Quoted message said:

"Dimitri" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jess Askin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

1. Add some chicken skin,
2. Render out the fat
3. Get everyone out of the house
4. Enjoy the grbenes.

There goes my diet.

Schmaltz is NOT health food!! It probably helped a lot of people into
an early grave. But it's probably no worse than butter....and did
provide a usable fat to go with meat in Kosher households.

It was also cost effective...because you got it free when you bought
a chicken!

Debra

Debra Fritz said:

Jess Askin said:

I put it in a pan of water and melted it slowly, chilled it until it
solidified so I could remove the remaining water, then re-melted it and
strained in through a coffee filter just in case.

If you do this again, don't boil it.

You take the lumps of chicken fat...and some small pieces of skin
(optional) and some chopped onion and put it all in a frying pan...and
let the fat render, the onions brown and the skin get crispy. I think
she added the onion after some of the fat melted.

The rendered fat & onion go into a jar for use. The crispy skin
( grebons) get eaten by whoever is closest to the pan!

Quoted message said:

How long does it keep in a sealed jar in the refrigerator?

Probably several weeks although it never lasted that long at my
Grandmother's house.

Quoted message said:

Potato kugel or latkes is one possibility, but I don't make them that often.

No schmaltz in kugel, although I guess you could fry potato latkes in
it.

Kugels (potato or noodle) are often made with schmaltz, instead of
butter... same for k'nishes, blintzes, kasha varnishkas, etc... depends
whether it's a meat or dairy meal, of just personal preference.

Sheldon

On Wed, 3 Aug 2005 15:35:02 -0500, "Jess Askin" <[email hidden]>
connected the dots and wrote:

~
~"Peter Aitken" <[email hidden]> wrote in message
~news:[email hidden]...
~> "Jess Askin" <[email hidden]> wrote in message
~> news:[email hidden]...
~> > OK, I saved all my lumps of chicken fat for a year, and now I
have two
~> > mayonnaise jars full of schmaltz. What do I do next?
~> >
~> >
~>
~> Lumps of chicken fat are not schmaltz - I assume you rendered it?
It's
~> great for sauteing potatoes and is an essential ingredient for
chopped
~> liver.
~
~I put it in a pan of water and melted it slowly, chilled it until it
~solidified so I could remove the remaining water, then re-melted it
and
~strained in through a coffee filter just in case.
~
~How long does it keep in a sealed jar in the refrigerator?

After rendering like that, just about forever. Your nose will know
when it's gone by.

~Potato kugel or latkes is one possibility, but I don't make them that
often.
~I hadn't thought of chopped liver, thanks for the suggestion. What I
really
~need is a way to use industrial-size quantities. I don't suppose you
can put
~schmaltz in salad dressing?
~
Use it instead of oil for all your frying, sauteeing, and greasing
purposes. In the old days, a rare treat was a slice of good dark
pumpernikel with a shmear of schmaltz on it.

You could repackage it into plastic ware of a reasonable size for the
uses in your kitchen, and freeze the rest until the first one is gone

maxine in ri

In article <[email hidden]>,

Jess Askin said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jess Askin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
great for sauteing potatoes and is an essential ingredient for chopped
liver.

I put it in a pan of water and melted it slowly, chilled it until it
solidified so I could remove the remaining water, then re-melted it and
strained in through a coffee filter just in case.

How long does it keep in a sealed jar in the refrigerator?

Potato kugel or latkes is one possibility, but I don't make them that often.
I hadn't thought of chopped liver, thanks for the suggestion. What I really
need is a way to use industrial-size quantities. I don't suppose you can put
schmaltz in salad dressing?

It works great in place of butter or any hard shortening in biscuites,
cookies, pie crusts, or just about any baked goods. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Andy Q said:

"Jess Askin" <[email hidden]> wrote in news:dcoe9s$aug$1
@news.netins.net:

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

Start saving chicken livers!??

Or make matzoh balls. Mmmmmmmm.

(And do you have schmaltz or just chicken fat? They're not the same
thing.)

serene

Jess Askin said:

"Peter Aitken" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Jess Askin" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

OK, I saved all my lumps of chicken fat for a year, and now I have two
mayonnaise jars full of schmaltz. What do I do next?

Lumps of chicken fat are not schmaltz - I assume you rendered it? It's
great for sauteing potatoes and is an essential ingredient for chopped
liver.

I put it in a pan of water and melted it slowly, chilled it until it
solidified so I could remove the remaining water, then re-melted it and
strained in through a coffee filter just in case.

No onions? Oy.

serene, whose mother would be shocked, shocked I tell you