Schmaltz?
“While it isn’t proper schmaltz”- I don’t follow how it is not proper schmaltz. I’ve read that any Eastern Euro Jewish mother years ago would have cooled chicken soup to skim before re-heating. And saved the fat for use in cooking. I think of it as water rendering. Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude