Schmaltz (chicken fat) and canola oil have been staples in cooking and baking for years, but what sets them apart?
In this article, I’ll delve into the key differences between schmaltz and canola oil, their best uses in the kitchen, and ultimately, pick a winner.
So, let’s get started!
Comparing schmaltz vs canola oil
| Schmaltz (chicken fat) | Canola oil | |
| Solid or Liquid? | Solid | Liquid |
| Smoke Point (Fahrenheit) | 375 degrees | 225-445 degrees |
| Primary Fat | Monounsaturated | Monounsaturated |
| Taste | Caramelized chicken | Neutral |
| Good for Cooking… | Raw, low heat, moderate heat | Raw, low, moderate, and high heat |
| Allergens | Poultry | Rapeseed, canola |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Yes | No |
| Vegan? | No | Yes |
Differences between schmaltz and canola oil
Schmaltz and canola oil couldn’t be more different – schmaltz is a solid animal fat, whereas canola is a liquid vegetable oil.
Schmaltz, also known as rendered chicken fat, is a traditional ingredient in Jewish cuisine. It is made by slowly cooking chicken fat until it melts and turns into a golden, flavorful liquid. Schmaltz is similar to lard, which is rendered pork fat.
On the other hand, canola oil is a plant-based oil extracted from the seeds of the canola plant. It has a neutral flavor and a high smoke point, making it a versatile option in the kitchen.
Baking and cooking with schmaltz vs canola oil
Schmaltz, commonly used in Jewish and Eastern European cuisine, is treasured for its ability to enhance the flavor of various dishes. It’s particularly popular for frying latkes and making matzo balls.
Basting roasted chicken with schmaltz not only helps to keep the meat moist but also infuses it with a delicious and indulgent flavor – similar to butter.
Canola oil, on the other hand, is a great all-purpose cooking oil. Its high smoke point makes it ideal for frying, sautéing, and roasting.
When it comes to baking, canola oil proves its worth by contributing to moist and tender cakes, muffins, and breads. Its neutral flavor allows the other ingredients to shine, making it an adaptable option for a variety of baked goods.
Can schmaltz and canola oil be substituted for each other?
In some cases, you can substitute canola oil for schmaltz in recipes where the flavor difference is not critical, and you want a neutral oil without the distinct taste of schmaltz. However, keep in mind that you may lose the unique flavor and texture that schmaltz provides.
Conversely, substituting schmaltz for canola oil may work in certain recipes if you’re looking to add a richer and savory flavor. However, it’s important to consider the smoke point and adjust the cooking temperature accordingly to avoid burning the schmaltz.
Of course, there are better substitutes for canola oil that you may have on hand.
Nutrition: Schmaltz vs canola oil
Schmaltz, being an animal fat, is higher in saturated fat and cholesterol. However, schmaltz is lower in saturated fat compared to butter and it’s dairy-free.
Canola oil, a plant-based oil, is low in saturated fat and contains heart-healthy monounsaturated fats. It also provides omega-3 fatty acids, while schmaltz does not.
However, both are high in calories and fat and should be consumed in moderation.
| Per tablespoon (15mL) | Schmaltz (chicken fat) | Canola oil |
| Calories | 115 | 124 |
| Polyunsaturated | 2.7 g | 3.9 g |
| Monounsaturated | 5.7 g | 8.9 g |
| Saturated | 3.8 g | 1.0 g |
| Trans | 0 g | 0.1 g |
| Total Fat | 12.8 g | 14 g |
| Cholesterol | 10.9 mg | 0 |
The primary fat source is bolded.
How to store schmaltz and canola oil
Now, let’s talk about storage. Schmaltz is a relatively stable fat and can be stored at room temperature for short periods of time. However, it is best to store it in the refrigerator to prolong its shelf life.
Canola oil, on the other hand, should be stored in a cool, dark place away from direct sunlight to prevent oxidation. I also recommend keeping it tightly sealed to maintain its freshness.
Always check for signs of rancidity before use, such as off smells or flavors.
Schmaltz vs canola oil: The ultimate verdict
So, what’s the verdict? While schmaltz brings a delicious taste to traditional dishes, canola oil wins the battle in terms of versatility and nutritional benefits. Its neutral flavor, high smoke point, and heart-healthy properties make it a more well-rounded choice for everyday cooking and baking. However, if you’re looking to add a touch of nostalgia and a distinct taste to certain dishes, schmaltz can definitely do the trick!
FAQs
Schmaltz is high in saturated fat and cholesterol, so it should be consumed in moderation. It can add flavor to dishes but should not be relied upon as a primary source of fat in a balanced diet.
If you’re looking for a vegetarian alternative, you can substitute canola oil, vegetable oil, or olive oil in recipes that call for schmaltz. However, keep in mind that the flavor will be different.
For a similar depth of flavor, you can use duck fat, pork fat, or even butter as alternatives to schmaltz in cooking. Each option will add its unique taste to the dish, so choose based on your preference.
Canola oil is not only contaminated with glyphosate, it is harmful to your health and has been found to be a major culprit in causing inflammatory diseases. See https://www.mindbodygreen.com/articles/are-seed-oils-bad-for-you, and
https://oh17.com/2022/01/27/the-worst-ingredient-for-your-immune-system-dr-mercola/
Just to name a few articles addressing this issue. I would argue the best oils to have and use at home for daily cooking needs are coconut, beef tallow or lard. Be careful with olive oil and avocado oils as they can be cut with lower quality oils as well.