Schmaltz (chicken fat) and shortening have been popular traditional kitchen fats for generations. Associated with delicious golden-fried chicken and perfectly flaky pastries and pies, they have the ability to transform the way you bake and cook.
Schmaltz has roots in Jewish cuisine and is rendered from chicken or goose fat, providing a rich, savory depth, while shortening is often plant-based or a mix of oils, loved for its abilities in baking. If you’re ready to go the traditional route and see how these fats could elevate even the most modern cooking techniques, read on!
Comparing schmaltz vs shortening
| Schmaltz | Shortening | |
| Solid or liquid? | Solid | Solid |
| Smoke point (Fahrenheit) | 375 degrees | 360 degrees |
| Primary fat | Monounsaturated | Monounsaturated |
| Taste | Caramelized chicken | Buttery |
| Good for cooking… | Raw, low heat, medium heat | Raw, low heat, medium heat |
| Common allergens | Poultry | Depends on ingredients |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Yes | Palm shortening only |
| Vegan? | No | No |
Differences between schmaltz and shortening
As schmaltz is sourced from poultry fat and shortening can be sourced from hydrogenated oils and animal fats, this difference makes their flavors and textures vary most. Schmaltz boasts a rich and creamy texture and a nutty, buttery flavor that adds depth to dishes, especially in classic Jewish recipes like matzo ball soup or latkes. Meanwhile, shortening has a neutral taste and a more solid, buttery texture that adapts to the dish without adding its own flavor.
While neither is appropriate for vegan cooking or baking, they’re both gluten-free and keto-friendly, with palm shortening and schmaltz being paleo-friendly too.
Baking and cooking with schmaltz vs shortening
One of the best dishes to make with schmaltz is a traditional Jewish chicken soup made with matzo balls cooked in a broth of chicken fat and vegetables. Schmaltz is synonymous with comfort, giving that rich, savory essence that exudes tradition. It can lend an extra touch to vegetables, meats, and sauces to coat them with a creamy texture and robust flavor. For baking, schmaltz can also help make delicious savory quiches or tarts. Given its moderate smoke point, however, don’t turn up the heat too high!
Shortening also has that stamp of tradition, often associated with baking flaky pie crusts and melty biscuits. Its solid texture is able to blend seamlessly into dough, creating perfect textures that are optimal for whatever baked good you’re making. But it’s not just baking that shortening is known for – it’s also versatile fat, especially in the realm of Southern cuisine. It can provide that signature crunch for fried chicken, create that golden exterior in fried okra, and add to the batter for fried catfish. Like schmaltz, however, it also has a moderate smoke point.
If you’re feeling creative, you can even make your own schmaltz at home!
Can schmaltz and shortening be substituted for each other?
Thanks to its solid textures, schmaltz and shortening can be swapped for each other if flavor isn’t a big dealbreaker. Schmaltz, with its savory flavor, will add a specific taste to whatever you’re cooking or baking, while shortening won’t impart any specific flavors at all. So, while you could make the swap in savory bakes or when pan-frying meat, you probably won’t want to substitute shortening for schmaltz in something like chocolate chip cookies.
If you’re looking for a substitute for schmaltz, duck fat can provide that similar savory flavor and poultry-centric depth. For shortening, Crisco or lard can both mirror that neutral flavor and solid consistency best.
Nutrition: Schmaltz vs shortening
Schmaltz and shortening are quite identical in their base nutrition – with 115 calories per tablespoon, the same amount of total fat, and a similar fat makeup ratio – highest in monounsaturated fats and lowest in saturated fats. While unsaturated fats like monounsaturated fats are considered heart-healthy, saturated fats have been linked to unfavorable health outcomes if consumed in excess. Both schmaltz and shortening also have cholesterol, which you’ll want to limit in your diet.
Shortening, in general, is not known to be an overly healthy pick. While many love it for its properties in cooking and baking, it’s not known to contain any vitamins or minerals. Schmaltz does have small amounts of vitamin E and trace amounts of selenium, but it is similar to shortening overall in that it isn’t particularly nutritious.
As a rule of thumb, always use cooking oils and fats in moderation.
| Per tablespoon (15mL) | Schmaltz | Shortening |
| Calories | 115 | 115 |
| Polyunsaturated | 2.7 g | 2.5 g |
| Monounsaturated | 5.7 g | 5.2 g |
| Saturated | 3.8 g | 4.6 g |
| Trans | 0 g | 0 g |
| Total fat | 12.8 g | 12.8 g |
| Cholesterol | 10.9 mg | 7.2 mg |
The primary fat source is bolded.
How to store schmaltz and shortening
Homemade schmaltz can last for several weeks when stored properly and up to 6 months in the refrigerator. Store-bought schmaltz typically lasts longer as it often comes in jars or containers that are sealed and sterilized – some even lasting up to 5 years in the fridge. Generally, it’s not recommended to store any type of schmaltz at room temperature, as it can become rancid.
On the other hand, it’s possible to store shortening in a cool, dry place like the pantry, but it’s recommended to store it in the fridge right away if you live in a hot or humid environment. Once opened, shortening sticks have a shelf life of 6 months, and unopened sticks can be stored for up to 2 years. Opened cans of shortening can last for about a year, and unopened ones can last for about two years.
Schmaltz vs shortening: What’s the verdict?
Here’s the verdict in my kitchen: for hearty stews or a comforting bowl of soup, schmaltz can give it that extra savory touch, while for achieving the perfect texture in pies or biscuits, shortening is my easy pick. Shortening is a versatile fat that is dependable for frying and baking, and schmaltz has a soul-soothing quality to it that is the cherry on top for all sorts of comfort food.
FAQ
Schmaltz and lard are both sourced from animals, but schmaltz is a rendered fat from chicken or goose, while lard is the rendered fat from pork. This means they both have a unique flavor profile – schmaltz with a rich, savory flavor and lard with a more neutral taste that can lend a subtle sweetness to dishes.
Given its robust flavor, schmaltz can bring a different level of richness to your frying. Whether it’s chicken, latkes, or even veggies, schmaltz can help you achieve a crispy texture and a distinct savory undertone without giving your dish a greasy taste. Just keep in mind that schmaltz has a moderate smoke point, which means you won’t want to crank up the heat too much!
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