Text 29013, 65 rader
Skriven 2015-07-14 11:19:00 av Michael Loo (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Goose 962
=================
 ML> The impressiveness of a chunk of beef to me relates to
 ML> the amount of actual protein it delivers. That of a
 ML> goose is more ceremonial, I guess.
 DS> OTOH, although I have never had goose, I had heard that one of its
 DS> features was that it had a high fat content -- something you are as
 DS> fond of as protein content.  :-}}

The fat content is misleading - it's mostly surface fat,
and the meat proper doesn't have a whole lot of marbling.

Traditional methods of cooking focus on rendering out
that fat, usually with an eye to collecting it for reuse,
and the flesh tends to get dried out and not so interesting.

If you want to treat the meat properly, you have to deal
with its many adverse characteristics - it has a flavor
that many don't care for, it tends to be tough unless it's
overcooked, so any fat in the muscle goes away, and the
breast meat is relatively thin (which makes it easy to
dry out). So there have been many ways of dealing,
including elaborate sauces, barding or larding the breast
meat, which seems to be paradoxical but isn't really, and
so on. I don't recall recipes that involve rubbing with
salt, which would seem to be a good solution.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Quebec-Style Roast Goose
 Categories: Poultry
      Yield: 6 servings

     10 ea Slices, White Bread                 1 ea Chopped Stalk of Celery
      1 c  Dried Currants                      1 ea Clove, Garlic, minced
      4 ea Apples, Peeled, Sliced              1 ea Bay Leaf
      1 tb Dried Thyme                         3 ea Whole Cloves
      4 tb Melted Butter                       1 ea Sprig, Fresh Thyme
      1 tb Vegetable Oil                       1 ea Sprig, Fresh Marjoram
      1 ea Goose (8 - 10 lbs)                1/4 c  White Wine
      1 ea Chopped Onion                       1 ts Tomato Paste
      1 ea Chopped Carrot                      1 cn 10 oz Chicken Bouillon

  Make stuffing by combining bread, currants, apples, thyme, salt, pepper
  and melted butter. Stuff, truss and tie goose.
  Prick bird all over with fork. Heat oil in roasting pan on top of stove,
  brown goose lightly on all sides, then drain off pan drippings. Set goose
  breast side up, add a little water, cover and roast at 375 degrees for one
  hour.
  Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme
  and marjoram. Discard fat from roasting pan, add vegetable mixture and
  continue roasting uncovered 20 - 25 minutes per pound (three to four hours
  in all) draining off fat at intervals and adding more water as required.
  Transfer cooked goose to platter and keep warm. Skim off remaining fat in
  pan and heat dripping and vegetables on top of stove until mixture is
  reduced. Then stir in white wine, tomato paste and chicken bouillon.
  Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed
  with water may be blended in to thicken gravy, if desired.
  Serve goose with gravy, applesauce, mashed potatoes and braised cabbage.
  Six to eight servings.
  From The Gazette 90/12/19.

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