I put the thanksgiving turkey carcass in the slow cooker and cooked it for
hours and hours. I have strained the very rich looking broth and put it in
the refrigerator. The fat stuff that will form on the top, is that what you
all are calling smaltz?(sp?) Is there something I can use this for or do I
just throw it away. I for sure want to use the broth in the out of turkey
dressing.

writes:
>I put the thanksgiving turkey carcass in the slow cooker and cooked it for
>hours and hours. I have strained the very rich looking broth and put it in
>the refrigerator. The fat stuff that will form on the top, is that what you
>all are calling smaltz?(sp?) Is there something I can use this for or do I
>just throw it away. I for sure want to use the broth in the out of turkey
>dressing.

sure, you can use it for frying, or if you want to call it schmaltz you
can spread it on your toast like butter

put some in your out-of-turkey dressing too

"Phyllis Stone" > wrote in message
...
>I put the thanksgiving turkey carcass in the slow cooker and cooked it for
>hours and hours. I have strained the very rich looking broth and put it in
>the refrigerator. The fat stuff that will form on the top, is that what you
>all are calling smaltz?(sp?) Is there something I can use this for or do I
>just throw it away. I for sure want to use the broth in the out of turkey
>dressing.
>
I don't think turkey fat has avery good flavor. I always make turkey stock
with the leftover carcass. I leave the fat on top of the stock in the
container you're going to freeze it in. When I use it I scrape it off or use
a separator funnel to separate the fat from the stock and throw it.
The fat on top helps to preserve the stock while it's frozen. I use the
stock for the next turkey gravy and stuffing. Turkey stock is very rugged,
and freezes very well.

Kent

"Janet" > ha scritto nel messaggio
...
>
> "Phyllis Stone" > wrote in message
> ...
>>I put the thanksgiving turkey carcass in the slow cooker and cooked it for
>>hours and hours. I have strained the very rich looking broth and put it in
>>the refrigerator. The fat stuff that will form on the top, is that what
>>you all are calling smaltz?
> Give it to the dog. There is also a kind of Chincese scallion bread that
> is supposed to be cooked in rendered chicken fat, and I'm sure turkey fat
> would be good too, although it might offend purists.
There are Chinese scallion bread purists? Whoìd have thought!

--
http://www.judithgreenwood.com

On Dec 16, 7:09 am, "Giusi" > wrote:
> > There are Chinese scallion bread purists? Whoìd have thought!
>
I dunno about purists, but scallion pancakes are wonderful. Here's a
post from 1999. Neither recipe uses chicken or turkey fat, but that
doesn't mean it wasn't used somewhere.... -aem

These are simple and great. Here are two versions.

From "Mrs. Chiang's Szechwan Cookbook" by Ellen Schrecker;

Mix 3 C. all-purpose flour with 1 C. water very well to get a
stiff dough. Set aside for at least 30 minutes.

Trim 10 to 15 scallions, chop white and green parts into very
fine pieces -- size of a wooden match head.

Sprinkle a few drops of sesame oil over a working surface. Knead
the dough for a minute or two, until it is easy to work with.
Separate into two pieces.

Roll out one piece to an 8" x 10" rectangle. (Oil the rolling
pin with sesame oil)

Sprinkle 1 full tsp. salt over the dough. Press it in with your
fingers. Spread 1 1/2 TB room temp lard (or Crisco or peanut
oil) over the dough, using a knife or your fingers.

Spread half the scallions over the dough. Roll up dough like a
jelly roll. Pinch the ends together so scallions don't fall
out. Divide roll into three balls, twisting the ends of each
piece.

Repeat these steps with the other half of the dough.

Flatten a ball into a circle about 8" in diameter. Be careful to
keep them from breaking open and losing the scallions. While the
first cake is cooking, press out the next, and so forth. Don't
flatten them all out in advance, as they shouldn't be handled too
much before cooking.

To cook, heat a large frying pan over moderate heat and add about
1/4" of peanut oil (about 3 TB). Heat until just beginning to
smoke, then put in scallion cake. Fry to golden brown and
crispy, about 3 minutes per side.

Remove, drain on paper. Cut in 8 wedges to serve. Good as
appetizer or with drinks. Leftovers may be reheated in moderate
oven.

************
Madame Wong's cookbook gives a softer dough, using a ratio of 2
flour to 1 water. (1 C. flour, 1/2 C. water, 4 scallions, 2 TB
Crisco, 2 tsp. salt) She also rolls them thinner and uses a
little less oil for frying.
************
We like the stiffer dough. In both cases, don't shy away from
the salt. It's essential. Neither recipe uses sesame oil as an
ingredient. Using it to prepare the working surface is a subtle
trick.