[Sca-cooks] schmaltz

[Mark S. Harris]

Ok, I guess it's been a while. So time for another Stefan question.


What is "schmaltz"? I take it that it is a Jewish word (although it sounds
German, Yiddish?) for rendered chicken fat? How is it used? To fry
things in, like lard is? How does cooking in it compare to lard? Is it
not more common because chickens don't have much fat or is there some
other reason? I realize that the Jewish folks may simply accept any
additional difficulties since they avoid the more common pork fat/lard.


> Chiklins, that's a hoot!
>
> Did you ever notice that schmaltz is documentable from a source that we have?
> Look in Platina, near the beginning under "Liquimen."  At the end of the
> lard-rendering process, they say that you can render chicken fat by the same
> method.  Woohoo!
>
> Seton1355 at aol.com wrote:
>> Saw the title, had to comment!
>> OK, the Jewish version of cracklings is called *gribnis* Same cooking deal,
>> only we use chicken. <snipperoo>

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****