fat fat wonderful fat
Sep. 23rd, 2009 06:53 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
coraaWatching the Food Network -- a kosher cook just called schmaltz (rendered chicken fat, used frequently in kosher cooking) "Jewish truffle oil."
Having tried and used schmaltz -- and loving it so much that I now save scraps of chicken skin and fat to render down -- I have to concur. It's as rich and wonderful as truffle oil -- not the same, but as good -- at a tiny fraction the price.
(Yes, it's a saturated fat. But a little bit of wonderful is better than a lot of bland -- and a little bit of good animal fat goes a long way. I also use homemade tallow to make french fries, and homemade lard in biscuits. I just don't eat them all the time.
I would provide my method for rendering fat, but I'm not sure that's the kind of thing most of you would be interested in. But let me know if it is.)
Having tried and used schmaltz -- and loving it so much that I now save scraps of chicken skin and fat to render down -- I have to concur. It's as rich and wonderful as truffle oil -- not the same, but as good -- at a tiny fraction the price.
(Yes, it's a saturated fat. But a little bit of wonderful is better than a lot of bland -- and a little bit of good animal fat goes a long way. I also use homemade tallow to make french fries, and homemade lard in biscuits. I just don't eat them all the time.
I would provide my method for rendering fat, but I'm not sure that's the kind of thing most of you would be interested in. But let me know if it is.)