Julia Altshuler wrote:
> Dimitri wrote:
>
>> Congratulations you've discovered SCHMALTZ!
>
>
> I thought schmaltz was exclusively chicken fat (and melodrama) or I
> would have used the term. In that case, I've made latkes. I should
> mention the other improvement on potato pancakes. I'd never gotten
> the liquid out properly in the past. If you try to drain out all the
> excess liquid from the grated potatoes, they turn brown from exposure
> to the air. If you don't squeeze out any, the pancakes don't have
> the right texture. This time we grated, squeezed and combined with
> egg and flour practically all one right after the other.
>
>
> --Lia

I have found that a thorough rinse with running water really brightens up
the flavour of potato pancakes.
Regards
Ken.
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