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Information about Schmaltz

Schmaltz (Chicken)
Nutritional value per 100 g (3.5 oz)
Energy 0 kcal   0 kJ
Carbohydrates     0 g
Fat99.8 g
- saturated  30 g
- monounsaturated  45 g  
- polyunsaturated  21 g  
Protein 0 g
Cholesterol 85 mg
Vitamin E 2.7 mg
Selenium 0.2 mg
Fat percentage can vary.
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Schmaltz or schmalz is rendered pig, chicken, or goose fat used for frying or as a spread on bread in German cuisine. The brown fatty residue left in the pan after frying bacon is schmalz.

Schmaltz rendered from a kosher-slaughtered chicken or goose is popular in Jewish cuisine; it was used by Northwestern and Eastern European Jews who were forbidden by dietary laws to fry their meats in butter or lard, the common forms of cooking fat in Europe, and who could not obtain the kinds of cooking oils, such as olive oil and sesame oil, that they had used in the Middle East and around the Mediterranean (as in Spain and Italy); the overfeeding of geese that Jews used to produce more fat per bird produced postclassical Europe's first foie gras as a side effect.[1]

Besides Schweinschmalz (pig-schmalz) the manufacture of schmalz can involve cutting the fatty tissues of a bird (chicken or goose) into small pieces, melting the fat, and collecting the drippings. Schmaltz may be prepared by a dry process where the pieces are cooked under low heat and stirred, gradually yielding their fat. A wet process also exists whereby the fat is melted by direct steam injection. The rendered schmaltz is then filtered and clarified.

Homemade kosher schmaltz is made by cutting unsmoked chicken or goose fat into small pieces and melting in a pan over low-to-moderate heat, generally with onions. After the majority of the fat has been extracted, the melted fat is strained through a cheesecloth into a storage container. The remaining dark brown, crispy bits of skin and onion are known in Yiddish as gribenes.

Since the rendering process removes water and proteins from the fat, schmaltz does not spoil easily. It can even be used to preserve cooked meats if stored in an airtight container in a cool, dry location. This is similar to the French confit.

Schmaltz often has a strong aroma, and therefore is often used for hearty recipes such as stews or roasts. It is also used as a bread spread, where it is sometimes also salted, and generally this is done on whole-grain breads which have a strong flavor of their own.

Etymology and other meanings of the word

שמאַלץ (shmalts) is the Yiddish word for chicken fat,[2] from Middle High German smalz for animal fat.[3] It has been brought to American English by Yiddish-speaking Jews who used this word mostly to refer to the kosher poultry fat, which gives food a rich flavor. A related expression "falling into the schmaltz pot" refers to the concept of having something good happen to you, often by sheer luck (e.g., being born into a good family).

In American English, schmaltz (adj. schmaltzy) has also an informal meaning of excessively sentimental or florid music or art or maudlin sentimentality. Its earliest usage in this sense dates to about 1950.[4] In the Montreal Jewish community, it is a slang term for money.

In the United States, schmaltz was also a technical term among sign-makers for roadside signs in which the design was made of large (1", 2" or larger) sequins that trembled and caught the light. Such signage was more common before lighted and neon signs became common. Schmaltz signage almost completely dropped out of use by the late 1970s, but is still occasionally seen, especially to create a nostalgic feel.

References

1. ^ Ginor, Michael A. (1999). Foie Gras: A Passion. John Wiley & Sons, p. 9. ISBN 0-471-29318-0. 
2. ^ The Merriam-Webster Dictionary, 11th ed.. Retrieved on 2007-01-09.
3. ^ American Heritage Dictionary of the English Language, 4th ed., 2000. Retrieved on 2007-01-25.
4. ^ Dictionary of American Slang, H. Wentworth and S.B. Flexner, 2nd suppl. ed., Thomas Y. Crowell Co., N.Y., 1975.


 •  • [ e]
Edible fats and oils
FatsButter • Cocoa butter • Ghee • Lard • Margarine • Salo • Schmaltz • Shea butter • Suet • Tallow • Vegetable shortening
OilsAlmond oil • Argan oil • Canola oil • Coconut oil • Corn oil • Cottonseed oil • Grape seed oil • Olive oil • Palm oil • Peanut oil • Pumpkin seed oil • Rapeseed oil • Safflower oil • Sesame oil • Soybean oil • Sunflower oil • Walnut oil
See also:List of vegetable oils
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Types of Fats in Food
  • Unsaturated fat
  • Monounsaturated fat
  • Polyunsaturated fat
  • Trans fat
  • Omega: 3, 6, 9

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Cholesterol is a sterol (a combination steroid and alcohol), a lipid found in the cell membranes of all tissues, and is transported in the blood plasma of all animals. Because cholesterol is synthesized by all eukaryotes, trace amounts of cholesterol are also found in membranes of
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Tocopherol, known as vitamin E, describes a series of organic compounds consisting of a methylated phenols. The various derivatives are also vitamin E. Vitamin E is a fat-soluble antioxidant.
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4, 6
(strongly acidic oxide)
Electronegativity 2.55 (scale Pauling)
Ionization energies
(more) 1st: 941.0 kJmol−1
2nd: 2045 kJmol−1
3rd: 2973.
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The Dietary Reference Intake is a system of nutrition recommendations from the Institute of Medicine of the USA National Academy (IOM). The DRI system is used by both the United States and Canada. It is intended for the general public and health professionals.
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Sus
Linnaeus, 1758

Species

Sus barbatus
Sus bucculentus†
Sus cebifrons
Sus celebensis
Sus domestica
Sus falconeri†
Sus heureni

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chicken (Gallus gallus) is a type of domesticated fowl, believed to be descended from the wild Indian and south-east Asian Red Junglefowl.

The chicken is one of the most common and wide-spread domestic animals.
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Goose (plural geese, male gander(s)) is the English name for a considerable number of birds, belonging to the family Anatidae. This family also includes swans, most of which are larger than geese, and ducks, which are smaller.
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Fat

Fat may refer to:
  • Fat, a group of compounds that are generally soluble in organic solvents and largely insoluble in water
  • Adipose tissue, an anatomical term for loose connective tissue composed of adipocytes

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Germans (German: Deutsche) are defined as an ethnic group, in the sense of sharing a common German culture, citizenship, speaking the German language as a mother tongue and being born in Germany.
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Kashrut (also kashruth or kashrus, Hebrew: כַּשְרוּת‎) refers to Jewish dietary laws.
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Taboo food and drinks are food and drink which people abstain from consuming for religious or cultural reasons.

Origins and rationale

Certain foods may be considered taboo by the rules promulgated by a religion concerning what is and what is not allowed to be eaten.
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Butter is a dairy product, made by churning fresh or fermented cream or milk. Butter is used as a spread and a condiment, as well as in cooking applications such as baking, sauce making, and frying.
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Lard

Wet-rendered lard, from pork fatback.
Fat composition

Saturated fats 38–43 %:
Palmitic acid: 25–28 %
Stearic acid: 12–14 %
Myristic acid: 1 %
Unsaturated fats 56–62 %
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Olive oil

Olive oil from Italy.
Fat composition

Saturated fats Palmitic acid: 7.5–20.0 %
Stearic acid: 0.5–5.0 %
Arachidic acid: <0.8%
Behenic acid: <0.3%
Myristic acid: <0.1%
Lignoceric acid:
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Sesame oil (also known as gingelly oil and til oil) is an organic oil derived from sesames, noted to have the distinctive aroma and taste of its parent seed. It is often used in Southeast Asian cuisine as a flavor enhancer, e.g. adding it to instant noodles.
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Middle East is a historical and political region of Africa-Eurasia with no clear boundaries. The term "Middle East" was popularized around 1900 in Britain, and has been criticized for its loose definition.
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Mediterranean is a sea of the Atlantic Ocean almost completely enclosed by land: on the north by Europe, on the south by Africa, and on the east by Asia. It covers an approximate area of 2.
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Motto
"Plus Ultra"   (Latin)
"Further Beyond"
Anthem
"Marcha Real" 1
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Anthem
Il Canto degli Italiani
(also known as Fratelli d'Italia)


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Foie gras [fwɑ gʁɑ] (French for "fat liver") is "the liver of a duck or a goose that has been specially fattened by gavage" (as defined by French law[1]).
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Gribenes, or "scraps," are the remnants of crispy chicken skin and onion, somewhat similar to bacon, reserved from the preparation of schmaltz. Gribenes is one of the best liked foods among Ashkenazi Jews residing in or originating from Eastern Europe.
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Yiddish}}} 
Writing system: uses a Hebrew-based alphabet 
Official status
Official language of: Jewish Autonomous Oblast in Russia (de jure only); officially recognized minority language in Sweden, the Netherlands, Israel and Moldova
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Middle High German}}}
Language codes
ISO 639-1: none
ISO 639-2: gmh
ISO 639-3: gmh

Middle High German (MHG, German Mittelhochdeutsch
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American English (AmE, AE, AmEng, USEng, en-US), also known as United States English or U.S. English, is a set of dialects of the English language used mostly in the United States.
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Yiddish}}} 
Writing system: uses a Hebrew-based alphabet 
Official status
Official language of: Jewish Autonomous Oblast in Russia (de jure only); officially recognized minority language in Sweden, the Netherlands, Israel and Moldova
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Historical Jewish languages
Hebrew, Yiddish, Ladino, others
Liturgical languages:
Hebrew and Aramaic
Predominant spoken languages:
The vernacular language of the home nation in the Diaspora, significantly including English, Hebrew, Yiddish, and
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Ville de Montréal
City of Montreal

Flag
Coat of arms
Nickname: 5-1-4, MTL, Heavy MTL, Mount Real, Real City
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Money is any token or other object that functions as a medium of exchange that is socially and legally accepted in payment for goods and services and in settlement of debts.
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