Kashrut (Jewish dietary law) prohibits the mixing of meat and dairy — a prohibition that had profound culinary consequences for Ashkenazi Jews, who could not use butter for cooking meat dishes. The solution: schmaltz — rendered chicken or goose fat, produced by slowly cooking chicken skin and fat until the fat renders out and the skin pieces (gribenes) become crispy. Schmaltz became the defining fat of Ashkenazi cooking and produced flavours that butter cooking could not have produced.
Schmaltz production and its culinary applications.
JEWISH DIASPORA CULINARY TRADITIONS — DEEP EXTRACTION