Goose fat ideas

Bob said:

I have about a cup or 2 of goose fat rescued from a dinner party the other
night (the goose was great!) and wonder what uses it might have other than
frying hash-brown potatoes and slabs of scrapple.

It's sitting in the fridge right now but will probably go in the freezer
soon.

Save some for medicinal purposes. It is extremely high in Vitamin E and an
excellent treatment for burns. My wife once got a nasty hot oil burn and an
old world doctor recommended it. Luckily. we knew someone who had some. She
used it on the burn, which healed quickly and without scars.

"Bob" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I have about a cup or 2 of goose fat rescued from a dinner party the other
night (the goose was great!) and wonder what uses it might have other than
frying hash-brown potatoes and slabs of scrapple.

It's sitting in the fridge right now but will probably go in the freezer
soon.

Makes excellent sugar cookies.

Bob said:

I have about a cup or 2 of goose fat rescued from a dinner party the other
night (the goose was great!) and wonder what uses it might have other than
frying hash-brown potatoes and slabs of scrapple.

It's sitting in the fridge right now but will probably go in the freezer
soon.

It is wonderful for sauteing onions. It is also good for confits or
cassoulets or for any recipe in which you want the fat to impart a
rich, savory flavor.

It's nice in chopped liver, too.

Boron

Bob said:

I have about a cup or 2 of goose fat rescued from a dinner party the

other

Quoted message said:

night (the goose was great!) and wonder what uses it might have other

than

Quoted message said:

frying hash-brown potatoes and slabs of scrapple.

It's sitting in the fridge right now but will probably go in the

freezer

Quoted message said:

soon.

My host family in Germany would spread Schmalz on slices of heavy
bread, then sprinkle lightly with salt. In that case it was pork fat,
but goose fat would be equally delicious.

Derek Juhl

Bob said:

I have about a cup or 2 of goose fat rescued from a dinner party the other
night (the goose was great!) and wonder what uses it might have other than
frying hash-brown potatoes and slabs of scrapple.

Oven Chips (North American equivalent: Steak Fries, I guess)

Recipe for two people

500g large waxy potatoes
3 tablespoons (=45ml) goose fat (* corn/sunflower oil can be used)
sea salt to taste

Preheat the oven, 220C/425F/Gas Mark 7. On fan-assisted ovens, check
the manual, but for NEFF types, try 180C.

Wash/scrub the potatoes, but don't peel them.

Cut the potatoes length-wise into thick chips/fries. Use the whole
potato, including the skinny bits with skin all down one side.

Put the chips in a bowl and toss by hand with the goose fat and salt.
(That's what the original recipe said. I apply the fat individually by
dipping fingers in the fat and running them over the chips.)

Spread the chips on two baking sheets, and bake for 40-45 minutes. Turn
the chips every 10-15 minutes, and switch the baking sheets about
half-way to aid even cooking.

Remove the chips from the oven and serve.

The original recipe said to drain excess oil from the chips before
serving, but I don't find that there's any left. Instead of a baking
sheet, I use a marvellous device, with broad curve-topped ridges and
holes in, together with a tapered end. It's non-stick, and great for
serving, as the chips just slide off the tapered end onto the plates.

--
SteveR
(throw away the dustbin, send to stever@... instead)

Humans are way too stupid to be dumb animals.
http://www.accidentalcreditor.org.uk/

Bob said:

I have about a cup or 2 of goose fat rescued from a dinner party the other
night (the goose was great!) and wonder what uses it might have other than
frying hash-brown potatoes and slabs of scrapple.

It's sitting in the fridge right now but will probably go in the freezer
soon.

Make simple pommes sarladaises... slice some potatoes, salt and pepper,
and sauté them in goose fat with lots of garlic. You can also add some
parsley and/or some freshly sautéed ceps a few minutes before the end of
the cooking. Very tasty.

Victor

"Bob" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

I have about a cup or 2 of goose fat rescued from a dinner party the other
night (the goose was great!) and wonder what uses it might have other than
frying hash-brown potatoes and slabs of scrapple.

It's sitting in the fridge right now but will probably go in the freezer
soon.

Lucky you! Besides frying potatoes, my very favorite way to use goose fat is
to slather it on a good German black bread and top it with a thin slice of
mild onion. Washed down with a delicious Dortmund-style beer, of course.
Heaven!

Charlie

Thanks all for the good ideas. One post on using it for treating burns
inspired me to try a bit on my psoriasis. It works as well as any high-
tech creams I've tried.

Truly a gift of the gods...

[email hidden] felt inclined to write:

Quoted message said:

My host family in Germany would spread Schmalz on slices of heavy
bread, then sprinkle lightly with salt. In that case it was pork fat,
but goose fat would be equally delicious.

Well, I am from Germany, for x-mas we always have goose and every year
we make Schmalz.

It's true people make it from pork fat, but only because it's cheaper.
Now goose fat has a very low melting point, that's why you want to mix
it with pork fat, which has a higher one but is less tasty. You have to
try the proportion. I never did it myself but I'd try 1:1.

Then you fry onions (golden brown), add marjory and tasty, sour apples
(in german: Boskop) and fry until the apple pieces get soft. Some salt,
and pour it all into the warm liquid fat. Cool it down. You can even
freeze it. Store the amount for a week in the fridge and eat it as Derek
wrote.

Some people put very few fried onions but the more stuff there's in it
the tastier it gets. Although it turns bad quicker, of course.

If it molders burry it under a rose tree which will have the nicest flowers.

CU:
Paul,
Cologne, Germany

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob said:

I have about a cup or 2 of goose fat rescued from a dinner party the

other

Quoted message said:

Quoted message said:

night (the goose was great!) and wonder what uses it might have other

than

Quoted message said:

Quoted message said:

frying hash-brown potatoes and slabs of scrapple.

It's sitting in the fridge right now but will probably go in the freezer
soon.

Make simple pommes sarladaises... slice some potatoes, salt and pepper,
and sauté them in goose fat with lots of garlic. You can also add some
parsley and/or some freshly sautéed ceps a few minutes before the end of
the cooking. Very tasty.

Victor

A wonderful dish like that should be enjoyed with a good Madiran or Cahors.

Alan

Hello

I don't see why the goose fat - coupled to enough olive oil to cover
the product could not also be used in a Duck., Guinea Fowl (Faraona) or
Rabbit confit. The goose fat would lend a nice complexity to the dish.

Regards

Jerry @ The Artisan
http://www.theartisan.net

"Alan Zelt" <[email hidden]> wrote in message
news:%11Fd.5970$u47.394@trnddc09...

Quoted message said:

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Bob said:

I have about a cup or 2 of goose fat rescued from a dinner party
the

other

Quoted message said:

Quoted message said:

night (the goose was great!) and wonder what uses it might have
other

than

Quoted message said:

Quoted message said:

frying hash-brown potatoes and slabs of scrapple.

It's sitting in the fridge right now but will probably go in the
freezer
soon.

Make simple pommes sarladaises... slice some potatoes, salt and
pepper,
and sauté them in goose fat with lots of garlic. You can also add
some
parsley and/or some freshly sautéed ceps a few minutes before the end
of
the cooking. Very tasty.

Victor

A wonderful dish like that should be enjoyed with a good Madiran or
Cahors.

Alan

Paul Verhaine said:

Well, I am from Germany, for x-mas we always have goose and every

year

Quoted message said:

we make Schmalz.

Now that you mention it, I remember that we did save the goose Schmalz
at Christmas. I still remember that meal. We had potatoes (of course)
and red cabbage with the roast goose.

Quoted message said:

Then you fry onions (golden brown), add marjory and tasty, sour

apples

Quoted message said:

(in german: Boskop) and fry until the apple pieces get soft. Some

salt,

Quoted message said:

and pour it all into the warm liquid fat. Cool it down. You can even
freeze it. Store the amount for a week in the fridge and eat it as

Derek

Quoted message said:

wrote.

Some people put very few fried onions but the more stuff there's in

it

Quoted message said:

the tastier it gets. Although it turns bad quicker, of course.

Yes, this is how Omi made the pork Schmalz. She rendered it in a large
pot with apple and herbs. I think she used onion as well. She
discarded the apples, onions and herbs, and poured the Schmalz into
crocks.

Quoted message said:

If it molders burry it under a rose tree which will have the nicest

flowers.

Good to know!

Herzliche Grüße aus Seattle,

Derek Juhl

Alan Zelt said:

"Victor Sack" <[email hidden]> wrote

Quoted message said:

Make simple pommes sarladaises... slice some potatoes, salt and pepper,
and sauté them in goose fat with lots of garlic. You can also add some
parsley and/or some freshly sautéed ceps a few minutes before the end of
the cooking. Very tasty.

A wonderful dish like that should be enjoyed with a good Madiran or Cahors.

Indeed, or with a good Minervois, Gaillac, or a Syrah/Shiraz-based wine.
Or with a good Beaujolais cru, to cut through all that fat. All will
match the accompanying confit very nicely, too... :-)

Victor

Bob said:

I have about a cup or 2 of goose fat rescued from a dinner party the

other

Quoted message said:

night (the goose was great!) and wonder what uses it might have other

than

Quoted message said:

frying hash-brown potatoes and slabs of scrapple.

Eggs or anything else fried or sauteed. Rendered goose fat has a low
melt
point and a high smoke point so it can be used in a wide range of
temps.
It also has a very mild flavor that doesn't clash with anything I've
used with
it.

If you want to use the entire cup at once:

1 cup rendered goose fat
1 cup brandy
dozen pears peeled and halved
dash nutmeg

Combine in a casserole dish and bake 30 minutes.
Because the ingredients are an ignitor and a
sustainer, be fanatically carefull about spillage. I
once used a potholder with a hole, burned my
finger, and when I jerked my hand back I spilled
enough to make an impressive burst of flame come
out of the oven. I' no longer allowed to make recipes
that combine oil and brandy.