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In Reply to: warming up, last 3 bowls of chicken soup left, thanks again JURB! posted by bullethead on December 15, 2016 at 17:53:41:
Man, after everything cools when you first cook it, put the whole thing in the fridge. Next morning, skim/scrape off some/most of the schmaltz, (the congealed chicken fat), put it in a ziplock bag and freeze it. Next time you need saut� sumthin, bust off a chunk of that frzn schmaltz, melt it and use that instead wtf you might usually use for cooking fat/oil. The flavor ithe schmaltz brings to the party should NOT be underestimated. Particularly good for potatoes.Use every single bit of it, cause I paid for it, or I worked really hard for it, is the mindset or approach to food my grandmother taught me a hundred years or so ago. Didn't mean jack to me at the time, but now that I'm wiser, I understand what she meant. And even if you ignore the economics of her proposition, the flavor and pure enjoyment of the finished product on the plate when you cook that way cannot be ignored. Plus, IMO, removing most of that fat will make for a better soup in the first place. I love to cook. I hope you can find enjoyment in it too.
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Follow Ups
- RE: warming up, last 3 bowls of chicken soup left, thanks again JURB! - Sondek 12/15/1620:12:04 12/15/16 (3)
- leaving the fat in the soup - bullethead 05:28:14 12/17/16 (2)
- RE: leaving the fat in the soup - JURB 07:17:29 12/17/16 (1)
- beef tenderloin - bullethead 10:23:47 12/17/16 (0)