Schmaltz (also spelled schmalz or shmalz ) is processed (clarified) chicken or goose fat used to fry or spread to bread in Central Europe cuisine, and in the United States, especially identified with the Ashkenazi Jewish cuisine. Recommended waterfowl fats are also used in French Southwestern cuisine. As the effect of cross-cultural influence of Ashkenazi Jews, Poles, and Ukrainian cuisine, it is also popular in Poland and Ukraine, where the given fat (including pork fat) is called smalec , with schmaltz derived from a popular swan as g? the smalec .
The English term "schmaltz" comes from the Yiddish language, and a conjunction with the German term Schmalz , which means "animal fat given", regardless of its source: both fat and lard are considered a form of Schmalz in German, as described butter. The use of English is likely to follow Yiddish, where it means poultry fat.
Video Schmaltz
Etymology
The term "schmaltz" enters the use of English through the Yiddish-speaking Ashkenazi Jews who use it to refer to halal poultry fat; word ?????? shmalts is a Yiddish word for chicken fat given. This word is common for High German, including the modern German Yiddish Standard, and derived from Middle High German Schmalz, a noun derived from the verb schmelzen , meaning " melt". The verb can be traced back to the German root "smeltan", which persists in the English Modern verb "to kiss".
Maps Schmaltz
History
Schmaltz made from chickens or geese used by Jews of northwestern and eastern Europe are forbidden by kashrut (Jewish dietary laws) from frying their meat in butter or lard, common forms of fatty cooking in Northern Europe, as butter, originating from milk, can not be used with meat under Jewish restrictions to mix meat and milk, and lard comes from pork, meat without meat. Furthermore, fat derived from beef or mutton will be uneconomical, especially considering that almost all fat (raw material for fat) is chelev and its consumption is off limits. North West and East European Jews are also unable to obtain vegetable-based cooking oils such as olive oil and sesame oil, used in the Middle East and around the Mediterranean (as in Spain and Italy). So the Ashkenazi Jews turned into poultry fat as their preferred cooking fat; overfeeding the goose to produce more fat per bird produces the first modern Europe in foie gras as a side effect.
Process
Making schmaltz involves cutting the fatty tissue of birds (chicken or goose) into small pieces, melting fat, and collecting droplets. Schmaltz can be prepared by a dry process in which pieces are cooked under low heat and stirred, gradually producing their fat. The wet process also exists where the fat is melted with direct steam injection. Schmaltz is then filtered and clarified.
Homemade Jewish Hommaltz is made by cutting chicken or goose grease into small pieces and melting in a pan over low heat to medium, generally with onions. After most of the fat has been extracted, the melted fat is filtered through a thin cloth into a storage container. The remaining chocolate and crisp left over from the skin and onion are known in Yiddish as gribenes . Another simple method is as a by-product of making chicken soup. After the chicken is boiled in a saucepan or pot, the broth is cooled so that the fat rises upwards and can be skimmed, immediately provide schmaltz to be set aside for other uses and low-fat soup, which is brought back to the heat before serving.
Usage
Schmaltz often has a strong aroma, and is therefore often used for warm recipes such as stews or roasts. It is also used as bread spread, where it is sometimes salty too, and generally this is done on wheat bread or black bread that has a strong flavor of their own. It can be used in salads such as egg salad and chicken salad like mayonnaise used, in addition to fat for recipes such as latkes (potato pancakes) or kugel, or instead of butter when frying potatoes, onions, or other foods.
Vegetarian schmaltz
Various versions of vegetarian (and consequently pareve) of schmaltz have been marketed, starting with Nyafat (US, Rokeach and Sons, 1924), most of which is coconut oil with a little spice and onion color. Vegetable shortening is also used as a substitute.
Meaning derived
- The expression falling into a schmaltz pot is having something good happen to you, often with luck (eg being born into a rich family). Someone who happens to have good luck is given a reputation as schmalz . As a result, the Polish word derivative szmal is the daily term for cash, especially in larger quantities.
- Schmaltz herring fish means "fat herring" and refers to the stage of development in the life cycle of herring when the fish contains the most fat. Popular in Ashkenazi Jewish cuisine, does not contain schmaltz.
- In American English, in Yiddish, schmaltz (schmaltzy ) also has an informal meaning 'music or art that is either too sentimental or reddish' or ' sentimentalitas maudlin ', similar to one of the use of the words corn or tacky . Its earliest use in this sense dates back to the mid-1930s. In Germany, schmalzig is also used in the same sense.
- Schmaltz and Schmalz are the last names that are rare among German and Austrian descent. Schmaltz is used as a metonymic work name for a hangman.
See also
- Clarification butter, sometimes referred to as "schmaltz butter."
- List of spreads
References
Further reading
- Michael Ruhlman, Donna Turner Ruhlman, Book of Schmaltz: Likes For The Forgotten Fat , ISBN 978-031-625-408-3, 2013-08-13
External links
- How to Create Schmaltz (Step by Step guide with images)
Source of the article : Wikipedia
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