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What do you use schmaltz for? : r AskCulinary - Reddit What do you use schmaltz for? Every time I make a batch of homemade chicken stock, I skim off the excess chicken fat and end up discarding it I know that it's used in some Jewish recipes, but what experience do you guys have with schmaltz and should I be saving it?
Friday – May 24, 2024 : r NYTConnections - Reddit Yeah agree! I found green easy, but schmaltz is a food product in German, not English, and sap is only made into food in a few rare instances (maple syrup, Palm oil?) and I don't think sappy is specifically coming from those foodie uses
schmaltz from making stock? : r Cooking - Reddit schmaltz from making stock? I usually buy a whole chicken one every few weeks, divide it up, and make stock with the carcass When the stock is refrigerated, the fat solidifies on the top, and I’ve always wondered if there’s a use for the fat or if I should just throw it out
Oil Smoke Points According to Chef Tom Keller : r steak - Reddit Seems like a common question people have in this sub is what oil to use This is the smoke point of oils found in his MasterClass Class Cookbook Hope it helps! “For high heat, Chef Keller uses a plant-based oil with a high smoke point and a neutral flavor (e g , grapeseed) Your budget and preferences will dictate your choice of oil Use this chart comparing the smoke point of oils as a
Unusual uses for chicken fat? (Or any use really. . . ) - Reddit If it's genuine rendered chicken fat, or schmaltz, it has many uses It's a very traditional ingredient in eastern European cuisine, often thought of as traditional Jewish dishes Fry potato pancakes in it Chop up sautéed chicken livers with it to make a spread Use in matzo balls Potato kugel Roast potatoes in it There's a reason many cooking techniques involve chickens roasting on a
Duck fat vs schmaltz? : r Cooking - Reddit Duck fat vs schmaltz? So I've started rendering chicken fat recently to get the most out of a whole chicken when I buy one Duck fat (rightfully) gets talked up as culinary gold regularly, but does anyone have much experience working with both? What's the main difference between the two of them?
Chicken fat and wtf : r AskCulinary - Reddit 51 votes, 49 comments trueTop part is the fat, the bottom one is the drippings juices from the chicken You can just skim the fat off and place it in a separate glass container (rendered chicken fat is called schmaltz) and store it in the fridge You can use the drippings for gravy or soups to make it more flavorful
Where do I buy shmaltz?! : r Cooking - Reddit Isnt' shmaltz (which I guess is the Yiddish equivalent to German Schmalz) just rendered animal fat, most frequently pork fat? Or is it something different across the pond?