Tag: glossary
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Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. The short answer Zakwas is a Polish fermented sour starter – grain or vegetable left to sour naturally in water over several days until lactic fermentation gives it a clean, tangy acidity. It is the soul of…
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Part of our Heritage Kitchen Glossary – short guides to the dishes, ingredients and techniques of Eastern European cooking. Ask for a potato pancake in Warsaw, Kyiv and a Jewish home in either city, and you will get three different answers that look almost the same on the plate: placki ziemniaczane, deruny, and latkes. All…
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Part of our Heritage Kitchen Glossary – short guides to the ingredients and techniques behind Eastern European cooking. The short answer Schmaltz is rendered poultry fat – almost always chicken, historically goose – that served as the primary cooking fat of Ashkenazi Jewish kitchens for centuries. Where French cooking reaches for butter and Mediterranean cooking…