Comments on: HOW TO ROAST A GOOSE http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/ foodblogging los angeles Thu, 09 Feb 2012 14:06:21 +0000 http://wordpress.org/?v=2.6.2 By: franchises for sale in south africa http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-2007377 franchises for sale in south africa Tue, 06 Sep 2011 12:19:47 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-2007377 website along with your website is without a doubt considered one of my brand new favorite ones. I’m interested in this fabulous website given and it has website along with your website is without a doubt considered one of my brand new favorite ones. I’m interested in this fabulous website given and it has

]]> By: Scott http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-486529 Scott Tue, 27 Oct 2009 15:54:57 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-486529 The best method I've found so far entails the following: prick your goose all over with a sharp skewer (don't piece the meat). Get a giant stock pot of water boiling & while using a good kitchen mitt, submerge the goose into the boiling water for about 1-2 mins. You will immediately see the goosebumps. You might have to hold it in 1/2 way and then do the other 1/2 because it probably won't fit in the pot. Then, step two, put the goose on your roasting rack and let it dry in the refrigerator (uncovered) for a day or you can go for 2 days. The day of the roast, stuff the bird however you wish and roast according to the directions. You will end up with a goose that has a crispy skin and it's not greasy or fatty at all. I've used this method and wouldn't think about doing it differently. Alot of recipes out there say to pour boiling water over the bird as it roasts...it's simply an offshoot of the method I've described above and it is nowhere nearly as effective. Try my way and you won't roast a goose any other way. The best method I’ve found so far entails the following: prick your goose all over with a sharp skewer (don’t piece the meat). Get a giant stock pot of water boiling & while using a good kitchen mitt, submerge the goose into the boiling water for about 1-2 mins. You will immediately see the goosebumps. You might have to hold it in 1/2 way and then do the other 1/2 because it probably won’t fit in the pot. Then, step two, put the goose on your roasting rack and let it dry in the refrigerator (uncovered) for a day or you can go for 2 days. The day of the roast, stuff the bird however you wish and roast according to the directions. You will end up with a goose that has a crispy skin and it’s not greasy or fatty at all. I’ve used this method and wouldn’t think about doing it differently. Alot of recipes out there say to pour boiling water over the bird as it roasts…it’s simply an offshoot of the method I’ve described above and it is nowhere nearly as effective. Try my way and you won’t roast a goose any other way.

]]> By: MaxMillion http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-141814 MaxMillion Tue, 17 Apr 2007 20:02:12 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-141814 ^ John, thanks for your comment, and for directing me to the recipe I used for this goose adventure. ^ John, thanks for your comment, and for directing me to the recipe I used for this goose adventure.

]]> By: John H http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-7905 John H Tue, 28 Mar 2006 00:06:49 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-7905 Max , I have taken the adventure of cooking a goose for christmas and thanksgiving ( I must be one the only perons in America who doesn't "Do the Turkey "). I must admit that I enjoy the prepartion and build to the occasion of setting the table with the large bird and when it comes down to taste I like this recipe. As much as brining the bird is part of the prepartion ritual it makes the meat tender and moist, able withstand the lengthy baking and in this instance it subutly infuses the zest of the spices with the meat. Like you my big favorites in the overall plate are the pears sprinkled with the zest of an orange. Like duck the goose is fatty and in cooking you need to spoon it out of the pan. (Its well worth keeping as a special baking lard) Max , I have taken the adventure of cooking a goose for christmas and thanksgiving ( I must be one the only perons in America who doesn’t “Do the Turkey “). I must admit that I enjoy the prepartion and build to the occasion of setting the table with the large bird and when it comes down to taste I like this recipe. As much as brining the bird is part of the prepartion ritual it makes the meat tender and moist, able withstand the lengthy baking and in this instance it subutly infuses the zest of the spices with the meat. Like you my big favorites in the overall plate are the pears sprinkled with the zest of an orange. Like duck the goose is fatty and in cooking you need to spoon it out of the pan. (Its well worth keeping as a special baking lard)

]]> By: MaxMillion http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4226 MaxMillion Wed, 16 Nov 2005 20:51:08 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4226 I have a brining recipe for turkey that was different to this one -- http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html Basically -- 1 (14 to 16 pound) frozen (?) young turkey For the brine: 1 cup kosher salt ½ cup light brown sugar 1 gallon vegetable stock 1 tablespoon black peppercorns ½ tablespoon allspice berries ½ tablespoon candied ginger 1 gallon iced water For the aromatics (stuffing): 1 red apple, sliced ½ onion, sliced 1 cinnamon stick 1 cup water 4 sprigs rosemary 6 leaves sage olive oil I think brining really makes a difference, in terms of flavour and succulence. No idea if the stuffing and pears would work with turkey. Think the goose fat is an important factor, here. I have a brining recipe for turkey that was different to this one —
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_8389,00.html

Basically –
1 (14 to 16 pound) frozen (?) young turkey

For the brine:
1 cup kosher salt
½ cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
½ tablespoon allspice berries
½ tablespoon candied ginger
1 gallon iced water

For the aromatics (stuffing):
1 red apple, sliced
½ onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
olive oil

I think brining really makes a difference, in terms of flavour and succulence.

No idea if the stuffing and pears would work with turkey. Think the goose fat is an important factor, here.

]]> By: Jeff http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4225 Jeff Wed, 16 Nov 2005 18:05:04 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4225 Would this also work with a turkey, in terms of taste? I've got a gigantic holiday meal coming up and spending 200+ on geese may be too much for my pockets. Would this also work with a turkey, in terms of taste? I’ve got a gigantic holiday meal coming up and spending 200+ on geese may be too much for my pockets.

]]> By: MaxMillion http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4189 MaxMillion Tue, 15 Nov 2005 20:00:10 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4189 Garbure sounds incredibly rich -- *preserved* goose?! (as in goose confit, probably.) Thanks for the sleuthwork. Garbure sounds incredibly rich — *preserved* goose?! (as in goose confit, probably.)

Thanks for the sleuthwork.

]]> By: Jonah http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4176 Jonah Tue, 15 Nov 2005 03:45:03 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4176 <a href="http://www.jamesbeard.org/old/eatTheseWords/words/garburge.html" rel="nofollow">From here:</a> "Sovereign soup. A vegetable or meat soup so thick that it is practically a stew. One recipe instructs that if you set the ladle in the middle of the tureen, it should be able to stand up on its own. Garbure has many variations, most of which include potatoes, cabbage, beans, pork, and preserved goose." I have never heard of it either, sounds like my kind of thing! From here:

“Sovereign soup. A vegetable or meat soup so thick that it is practically a stew. One recipe instructs that if you set the ladle in the middle of the tureen, it should be able to stand up on its own. Garbure has many variations, most of which include potatoes, cabbage, beans, pork, and preserved goose.”

I have never heard of it either, sounds like my kind of thing!

]]> By: stuffyerface http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4170 stuffyerface Tue, 15 Nov 2005 02:11:17 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4170 Duck? When's the duck? I'll be there! Duck? When’s the duck? I’ll be there!

]]> By: MaxMillion http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4166 MaxMillion Tue, 15 Nov 2005 01:37:57 +0000 http://la.foodblogging.com/2005/11/14/how-to-roast-a-goose/#comment-4166 Hey, cats -- thanks very much for all the enthusiastic responses! Yeah, it's true -- geese have a huge ribcage and v little flesh for what you shell out. Perhaps predicting 8 persons was a little ambitious? We were a manageable table of 4! A meaty/bready stuffing would help, for a large party. I thought my library was complete, but now I think I must have Barbara Kafka's Roasting-A Simple Art cookbook. Thanks very much for the rec. http://www.amazon.com/exec/obidos/tg/detail/-/0688131352/qid=1132018577/sr=1-3/ref=sr_1_3/002-4606487-0979218?v=glance&s=books Next, I will try her Roast Duck recipe. Foodlovers -- stay tuned! But I am truly stumped. What on earth is "garbure"? Neither dictionary nor epicurious.com provides insight... hmmmmmmnnnnnn Yeah, goose fat is a dream to cook with. I used to buy it from a frenchy supplier (Made in France -- Valley; Surfas has it too.) It is light and non-greasy and fairly easy to digest, for an animal fat. Some people even dress a salad with goose fat (!) but I only use top E V olive oil for that purpose. Stuffyerface -- thanks v much for the invaluable loan of the massive baking dish, meat thermometer and -- above all -- your super appetite. More complimentary to a cook than mere words! xox Hey, cats — thanks very much for all the enthusiastic responses!

Yeah, it’s true — geese have a huge ribcage and v little flesh for what you shell out. Perhaps predicting 8 persons was a little ambitious? We were a manageable table of 4! A meaty/bready stuffing would help, for a large party.

I thought my library was complete, but now I think I must have Barbara Kafka’s Roasting-A Simple Art cookbook.
Thanks very much for the rec.

http://www.amazon.com/exec/obidos/tg/detail/-/0688131352/qid=1132018577/sr=1-3/ref=sr_1_3/002-4606487-0979218?v=glance&s=books

Next, I will try her Roast Duck recipe.
Foodlovers — stay tuned!

But I am truly stumped. What on earth is “garbure”? Neither dictionary nor epicurious.com provides insight…
hmmmmmmnnnnnn

Yeah, goose fat is a dream to cook with. I used to buy it from a frenchy supplier (Made in France — Valley; Surfas has it too.) It is light and non-greasy and fairly easy to digest, for an animal fat. Some people even dress a salad with goose fat (!) but I only use top E V olive oil for that purpose.

Stuffyerface — thanks v much for the invaluable loan of the massive baking dish, meat thermometer and — above all — your super appetite. More complimentary to a cook than mere words! xox

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