| Schmaltz is a Yiddish term from the German word Schmalz (pronounced roughly the same), which comes from the word schmelzen, to melt. Schmaltz is rendered animal fat used for food. Schmaltz may be used for frying or spread on bread. It is substituted where ever butter would be used when cooking meat dishes. It is usually made from rendered chicken fat, and also kosher. Since the rendering process removes extranious water and proteins from the fat, Schmalz will not spoil easily. It can even be used to preserve cooked meats if stored in an airtight container in a cool, dry location.
Schmalz often has a strong aroma, and therefore is often used for hearty recipes such as stews or roasts. It also is sometimes used as a bread spread (Schmalzbrot), where it is sometimes also salted, and generally this is done on whole grain breads with a strong flavor of their own. Traditionally porcine Schmalz was sometimes used to improve the taste and texture of cakes and pie crusts. |
