Schmaltz is a
Yiddish term from the German word Schmalz
(pronounced roughly the same), which comes
from the word schmelzen, to melt.
rendered animal fat used for food. Schmaltz
may be used for frying or spread on bread.
It is substituted where ever butter would be
used when cooking meat dishes. It is usually
made from rendered chicken fat, and also
rendering process removes extranious water
and proteins from the fat, Schmalz will not
spoil easily. It can even be used to
preserve cooked meats if stored in an
airtight container in a cool, dry location.
Schmalz often has a strong aroma, and
therefore is often used for hearty recipes
such as stews or roasts. It also is
sometimes used as a bread spread (Schmalzbrot),
where it is sometimes also salted, and
generally this is done on whole grain breads
with a strong flavor of their own.
Traditionally porcine Schmalz was sometimes
used to improve the taste and texture of
cakes and pie crusts.