Has anyone ever made confit with Chicken Schmaltz? I rendered some chicken fat and it seemed like a better use than smearing it on baked potatoes, which is what my mother did before they invented kosher margarine.
Sounds interesting. Only thing I have ever used it for is matzo balls. If you do the experiment please post results.
She didn’t use it to make matzo brei? Haven’t had that in decades, man do I miss it!
Matzoh Brei was not fleishig so no need to use Schmaltz. We used butter for that.
Try it with chicken fat, so much better!
I doubt my mother had any idea what the “rules” were, she just carried on doing what she learned from her Ukranian immigrant mother and grandmother.
using canola, Keller makes a garlic confit in Ad Hoc. Schmalz sounds great.
I finally gotten A Round Tuit. The garlic in schmaltz is in the oven at 250.
Schmaltz should be one of the main food groups.
My grandfather grew up a gentile in a predominantly Jewish neighborhood in the 1910s. He told me he’d go over his best friend’s house for schmaltz sandwiches.