Schmaltz

Schmaltz is a type of rendered (clarified) fat, specifically chicken or goose fat, used in Ashkenazi Jewish cuisine. It is an integral part of various dishes, including chopped liver and matzah balls. Schmaltz is often used for frying or as a spread on bread in Central European cuisine, and is a staple in Jewish cooking.

History

Schmaltz has been used in Ashkenazi Jewish cooking for centuries due to dietary laws (Kashrut) that prohibit the mixing of meat and dairy products. As a result, Jews turned to fats like schmaltz that could be used in both meat and pareve (neither meat nor dairy) dishes.

Preparation

Schmaltz is made by slowly melting chicken or goose fat. The fat is typically left to cook on a low heat for several hours, allowing it to render. The resulting liquid fat is then strained and allowed to cool and solidify. The solidified fat can be stored for several months in a cool place or in the refrigerator.

Uses

Schmaltz is used in a variety of dishes in Ashkenazi Jewish cuisine. It is often used as a cooking fat in place of butter or oil, particularly in dishes like chopped liver and matzah balls. Schmaltz can also be used as a spread on bread, similar to butter.

Health

While schmaltz is high in saturated fats, it is free of trans fats, which are associated with an increased risk of heart disease. However, like all fats, it should be consumed in moderation.

See also

• Rendered fat
• Ashkenazi Jewish cuisine
• Kashrut
• Chopped liver
• Matzah ball

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