a farewell to shmaltz

[larvatus]

Shmaltz
Fat, especially chicken fat. Used in place of butter in kosher homes when a meat meal is served. The cracklings left after chicken fat is rendered are gribbenes or greevn. My mother made her own chicken fat and kept it in the refrigerator in a Skippy’s Peanut Butter jar

Comments

[hyok_kim]

Now, that is the most detailed explanation regarding 'shmaltz'. For me, 'schmaltz' is great when combined with highly spicy food, and maybe some cooking wine, but I don't like it by itself. There is a Korean chicken pot stew, basically Korean version of French 'pot au deu?', called, 'Dak Dori Tang'.

It uses tons of garlic, ginger, onion, Korean cooking wine, potato, carrots, sugar, and Korean hot pepper powder, it woozes 'shmaltz' with all that spice.

As for the other kind of 'schmaltz', it needs good timing to be effective. 'Schmaltz' by itself, is well, too schmaltzy for me.