I finally cooked that goose

Bob said:

Is goose fat any good for making biscuits? How about pie crust? What
else uses a lot of solid shortening?

Confit uses a LOT of it, and I consider confit to be one of the greatest
foods in the world.

Yes, goose fat is good for making biscuits. It's also good for making a
roux or a slightly-unusual German potato salad.

Warmed to liquidity, you can make mayo or salad dressing from it. (Spinach
salad is particularly good with a warm dressing.) Making mayo is a bit
tricky; you have to use a very light touch adding the warm fat little by
little.

Bob

zxcvbob said:

Wife didn't really want it for Easter, but I had to cook it because it
was thawed, so I cooked it today. I baked it at 350 degrees, uncovered,
for about 45 minutes with the breast side up to brown the skin. Then I
transferred it to the Nesco Bigass™ roaster and cooked it at 300 for
several hours until it was done.

The Nesco Bigass™ roaster must have started a trend because now there
is
the Big George "Twin Cheeks" roaster. It can prepare a pair Turduckens
at the same time. Finally there's the George "Turn the Other Cheek"
rotisserie that can cook an entire pork butt.

;-)

Rusty

On Sat, 22 Apr 2006 23:36:07 -0500, zxcvbob <[email hidden]>

Quoted message said:

Wife didn't really want it for Easter, but I had to cook it because it
was thawed, so I cooked it today. I baked it at 350 degrees, uncovered,
for about 45 minutes with the breast side up to brown the skin. Then I
transferred it to the Nesco Bigass™ roaster and cooked it at 300 for
several hours until it was done.

A 13.5 pound domestic goose, and I got about a 3 quarts of fat out of
it. Lots of bones, and a couple of pounds of very tasty meat.

The bones, wing tips, and some of the roasted skin are in the pressure
cooker right now. I'm using my big canner with the pressure gage on top
so it doesn't jiggle and make a lot of noise. Tomorrow I'll roast some
potatoes and carrots and brussel sprouts with some of the goose grease.

Is goose fat any good for making biscuits? How about pie crust? What
else uses a lot of solid shortening?

Best regards,
Bob

I think it is a bit strong for either biscuits or pie crust, but
frying potatoes in it is divine.

Boron

zxcvbob said:

Wife didn't really want it for Easter, but I had to cook it because it
was thawed, so I cooked it today. I baked it at 350 degrees, uncovered,
for about 45 minutes with the breast side up to brown the skin. Then I
transferred it to the Nesco Bigass™ roaster and cooked it at 300 for
several hours until it was done.

A 13.5 pound domestic goose, and I got about a 3 quarts of fat out of
it. Lots of bones, and a couple of pounds of very tasty meat.

The bones, wing tips, and some of the roasted skin are in the pressure
cooker right now. I'm using my big canner with the pressure gage on top
so it doesn't jiggle and make a lot of noise. Tomorrow I'll roast some
potatoes and carrots and brussel sprouts with some of the goose grease.

Is goose fat any good for making biscuits? How about pie crust? What
else uses a lot of solid shortening?

Best regards,
Bob

Goose fat is best used for Pate'.
Any type of liver will do.

Om said:

Goose fat is best used for Pate'.
Any type of liver will do.

....just as long as you've also got fava beans and a nice Chianti.

Bob

Bob Terwilliger said:

Om said:

Goose fat is best used for Pate'.
Any type of liver will do.

...just as long as you've also got fava beans and a nice Chianti.

Bob

But that only works for liver from Long pigs....... ;-)

OmManiPadmiOmelet said:

Bob Terwilliger said:

Om said:

Goose fat is best used for Pate'.
Any type of liver will do.

...just as long as you've also got fava beans and a nice Chianti.

Bob

But that only works for liver from Long pigs....... ;-)

Thought it was just Hannibal's pigs, myself 😉

--
Cheers
Chatty Cathy

Boron Elgar said:

On Sat, 22 Apr 2006 23:36:07 -0500, zxcvbob <[email hidden]>

Quoted message said:

Wife didn't really want it for Easter, but I had to cook it because it
was thawed, so I cooked it today. I baked it at 350 degrees, uncovered,
for about 45 minutes with the breast side up to brown the skin. Then I
transferred it to the Nesco BigassT roaster and cooked it at 300 for
several hours until it was done.

A 13.5 pound domestic goose, and I got about a 3 quarts of fat out of
it. Lots of bones, and a couple of pounds of very tasty meat.

The bones, wing tips, and some of the roasted skin are in the pressure
cooker right now. I'm using my big canner with the pressure gage on top
so it doesn't jiggle and make a lot of noise. Tomorrow I'll roast some
potatoes and carrots and brussel sprouts with some of the goose grease.

Is goose fat any good for making biscuits? How about pie crust? What
else uses a lot of solid shortening?

Best regards,
Bob

I think it is a bit strong for either biscuits or pie crust, but
frying potatoes in it is divine.

There is a place here in Chicago ("Hot Doug's"😉 that has a a special of
"duck fries", e.g. french fries done in duck fat. They are supposed to be
divine. Would goose fat work similarly I wonder?

http://www.hotdougs.com/menu.htm

--
Best
Greg

Gregory Morrow said:

Boron Elgar said:

On Sat, 22 Apr 2006 23:36:07 -0500, zxcvbob <[email hidden]>

Quoted message said:

Wife didn't really want it for Easter, but I had to cook it because it
was thawed, so I cooked it today. I baked it at 350 degrees, uncovered,
for about 45 minutes with the breast side up to brown the skin. Then I
transferred it to the Nesco BigassT roaster and cooked it at 300 for
several hours until it was done.

A 13.5 pound domestic goose, and I got about a 3 quarts of fat out of
it. Lots of bones, and a couple of pounds of very tasty meat.

The bones, wing tips, and some of the roasted skin are in the pressure
cooker right now. I'm using my big canner with the pressure gage on top
so it doesn't jiggle and make a lot of noise. Tomorrow I'll roast some
potatoes and carrots and brussel sprouts with some of the goose grease.

Is goose fat any good for making biscuits? How about pie crust? What
else uses a lot of solid shortening?

Best regards,
Bob

I think it is a bit strong for either biscuits or pie crust, but
frying potatoes in it is divine.

There is a place here in Chicago ("Hot Doug's"😉 that has a a special of
"duck fries", e.g. french fries done in duck fat. They are supposed to be
divine. Would goose fat work similarly I wonder?

It has a smoke point of 190 degrees F.

It is great for pan frying sliced spuds, That I can vouch for.

Boron