A short while ago I was asking about roasting a turkey back for stock.
That yielded a nice tasting stock and about half a cup of turkey fat.
We just used some of the turkey fat as the frying oil for potato
pancakes. Wonderful! I'd never gotten potato pancakes quite right
before. They were always raw in the middle of a little burnt on the
outside. These were perfect, a real improvement on butter which never
got hot enough without burning or oil which which was O.K. but had a
slight oily mouth feel. The turkey fat got hot and had no off taste or
feel. I did nothing special to get the fat, just stuck the stock in the
fridge and used the inch of fat on the top of the container for frying.


--Lia

"Julia Altshuler" > wrote in message
news:XHJrd.599921$mD.429575@attbi_s02...
>A short while ago I was asking about roasting a turkey back for stock. That
>yielded a nice tasting stock and about half a cup of turkey fat. We just
>used some of the turkey fat as the frying oil for potato pancakes.
>Wonderful! I'd never gotten potato pancakes quite right before. They were
>always raw in the middle of a little burnt on the outside. These were
>perfect, a real improvement on butter which never got hot enough without
>burning or oil which which was O.K. but had a slight oily mouth feel. The
>turkey fat got hot and had no off taste or feel. I did nothing special to
>get the fat, just stuck the stock in the fridge and used the inch of fat on
>the top of the container for frying.
>
>
> --Lia


Congratulations you've discovered SCHMALTZ!

:-)

schmaltz also schmalz ( P ) Pronunciation Key (shmälts)
n.
Informal.
Excessively sentimental art or music.
Maudlin sentimentality.
Liquid fat, especially chicken fat.

[Yiddish shmalts, animal fat, sentimentality, from Middle High German smalz,
animal fat, from Old High German. See mel-1 in Indo-European Roots.]


Dimitri

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

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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