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| - Schmaltz or schmalz is rendered chicken or goose fat used for frying or as a spread on bread, especially in German, Polish] and Ashkenazi Jewish cuisine. Schmaltz and Schmalz are also common last names amongst Ashkenazi Jewish people of German and Austrian descent as it is meant to imply that the bearer has enough wealth to regularly purchase schmaltz. Schmaltz rendered from a chicken or goose is popular in Jewish cuisine; it was used by Northwestern and Eastern European Jews who were forbidden by kashrut (Jewish dietary laws) to fry their meats in butter or lard, the common forms of cooking fat in Europe (Leviticus 7:23), and who could not obtain the kinds of cooking oils, such as olive oil and sesame oil, that they had used in the Middle East and around the Mediterranean (as in Spain and Italy); the overfeeding of geese that Jews used to produce more fat per bird produced postclassical Europe's first foie gras as a side effect. Besides Schweineschmalz (pig-schmalz, i.e. lard) the manufacture of schmalz can involve cutting the fatty tissues of a bird (chicken or goose) into small pieces, melting the fat, and collecting the drippings. Schmaltz may be prepared by a dry process where the pieces are cooked under low heat and stirred, gradually yielding their fat. A wet process also exists whereby the fat is melted by direct steam injection. The rendered schmaltz is then filtered and clarified. Homemade Jewish-style schmaltz is made by cutting unsmoked chicken or goose fat into small pieces and melting in a pan over low-to-moderate heat, generally with onions. After the majority of the fat has been extracted, the melted fat is strained through a cheesecloth into a storage container. The remaining dark brown, crispy bits of skin and onion are known in Yiddish as gribenes.
- Wikipedia Article About Schmaltz on Wikipedia Schmaltz is rendered chicken or goose fat used for frying or spreading on bread. If rendered from a kosher slaughtered chicken or goose, it is kosher and hence particularly popular in Jewish cuisine. Manufacture involves cutting the fatty tissues of the bird to small pieces, melting the fat, and collecting the drippings. Schmaltz may be prepared by a dry process where the pieces are cooked under low heat and stirred, gradually yielding their fat. A wet process also exists whereby the fat is melted by direct steam injection. Afterwards, schmaltz is filtered and clarified.
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