Schmaltz is basically just rendered chicken fat. Schmaltz is an important part of jewish cooking and is used to cook chicken livers, flavoring matzo balls, or just general cooking. Whatever you use cooking oil for, schmaltz will make it taste way better.
Recipe:
1# chicken skin
1 medium sized onion
water to almost cover chicken skin
The process for this is very straight forward.
1. slice chicken skin and onions thinly.
2. in a cold pan, add chicken skin and bring up to heat on low.
3. add cold water to cover and raise to medium high heat.
4. once most of the water has been evaporated, add in the sliced onions.
5. constantly move until the skin and onions are golden brown and crispy.
6. strain to separate schmaltz and tribunes.
7. put the gribenes on paper towels to remove and excess fat.
gribenes will hold a few days in an airtight container.
schmaltz will hold for a very very long time if refrigerated.
enjoy!
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Негізгі бет Тәжірибелік нұсқаулар және стиль Schmaltz and Gribenes. Rendered chicken fat and crispy chicken skin. Step by Step recipe.
Пікірлер: 6