Mmm, Gänseschmalz

[pellegrina]

That's it really.

Comments

[wellinghall]

Um, goose fat?

[malaheed]

yes

[tree_and_leaf]

OM NOM NOM Schmalz.

So wrong, and yet so right....

[helflaed]

I have a jar in the fridge.

What do you use it for? I'm afraid that I only ever seem to use it for roast potatoes and parsnips.

[pellegrina]

We roasted the spuds in it, but then I spread it on bread. I love me some Schmalzbrot.

Any advice on suitability of refrigerating and reusing the large amount of it left in the pan is welcome. My mother used to keep a perpetual pot of bacon fat that didn't even get refrigerated, so we are assuming that we can keep it for at least a week in the fridge for more spuds, since we both spent all last night dreaming about them.

[wellinghall]

A week in the fridge should be no problem at all. It helps if you cool it down fairly quickly after cooking with it - eg put it in a bowl in a sink of cold water, then refigerate as soon as it's cool enough.

[wellinghall]

And - although this is only really applicable if you've rendered down the fat yourself, from an actual bird - made sure you've removed all the bits of meat, juice etc from it before storing.