[Sca-cooks] Schmaltz

[Mercedes/Stephanie]

I can usually get it at a small, high end grocery store here in Tulsa, it's
frozen and is usually with the kosher chickens and such.  I used to pick up
a container at a grocery store in Dallas that has a large kosher section,
over near Forest Ln and Preston, maybe?   I do remember, many years ago,
that we used to buy it just refrigerated in jars in the butter area of the
grocery store.  I only use it when we make chopped liver.

Mercedes
----- Original Message -----
From: <Devra at aol.com>
To: <sca-cooks at ansteorra.org>
Sent: Tuesday, July 23, 2002 10:12 AM
Subject: [Sca-cooks] Schmaltz


I suspect that schmaltz isn't used as much as butter because there aren't a
lot of convenient commercial sources for it, the way there are with butter.
I have seen it sold in jars (1 C?) in the long past, but can't remember
seeing it recently.  You can of course make your own; it just requires some
attention to keep the fat from browning.  And it keeps moderately well in
the fridge.  It's not that chickens don't have enough fat--you ever pull the
loose fat out of a capon/oven stuffer roaster?  Schmaltz was traditionally
used to fry things like potato pancakes.

Hard to do reduced cholesterol with it, though.
Devra
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