SC - OT Genetics (Was: Asparagus smell)

[Tudorcook]

at our duck party, we also tried the steaming then roasting method
recommended by Cooks Illustrated, etc. Took the same amount of time, but
not a really noticably difference in the meat (in spite of the TONS more
fat that got taken off the steamed duck....)

I'm sticking to straight roasting from now on! yielded a much prettier
bird. (the one had to be hacked to bits for the final roasting step,
according to the instructions...)

- --AM

At 09:31 PM 2/7/01 -0800, Poong wrote:
>Stefan li Rous wrote:
>
>> Okay, then can you tell us more about this method or find out from her
>> what this method involves?
>
>Since you asked . . . .
>
>The Goose's Details
>
>Here is Sir Mistress Hilary's Fool-proof method of cooking the world's most
>delicious goose. (i.e.: savory goose that is not fatty)
>
>1. Remove innards and rinse inside. Rub the entire goose, inside and out
with a
>mixture of half coarse salt and half crushed, raw garlic. Don't worry about
>peeling the garlic because you will be discarding it later. Let it rest over
>night.
>
>2. Before cooking, rinse the goose really, really well. Put some apple and
onion
>inside as Hilary says "as an offering to the goose god; discard them at
the end
>of roasting."
>
>3. Place on baking rack in a 500 oven for 30 minutes then suck off the fat.
>
>4. Reduce the oven temp to 325 and cook for 25 minutes per pound.
>
>5. After a few hours of cooking the top of the goose should be covered to
prevent
>over browning. Old linen hankies work best but a loose tent of foil will
work if
>you don't have linen.
>
>6. Suck off fat every 15 to 20 minutes occasional basting top of bird with
fat.
>Keep an eye through the oven door and get fat as needed - probably 20 min
after
>you reduce heat and maybe half-hourly after that. There's a trade-off: if
the fat
>sits in the pan with the juices, it gets goosier, but if it gets so deep it's
>over the rack you stew the goose.
>
>7. Occasionally, after you suck off most of the fat, put the bulb-baster
inside
>the goose and pull out the liquid accumulating there. Dump it into the pan to
>brown. Pull some fat from an area away from the juice and baste the goose
with it
>(rinsing the juice out of the baster in the process).
>
>Hilary saves the goose grease (her original motivation to have the goose
party
>was to get more grease) and uses it to replace most fat when cooking. The fat
>that comes off the goose towards the end has a much goosier taste than the
fat in
>the beginning. The fat keeps a long time in jars in the fridge.
>
>This is one of Hilary's post goose fav's:
>"Try a goose sammich - toast brown bread, spread lightly with goose fat,
add a
>layer of mild cheese (and lettuce or cabbage if you like that sort of thing).
>Instant goose!"
>
>I saw a period German recipe for goose soup: "Take fat from a goose that
has been
>roasted and heat it with milk and sprinkle toasted bread crumbs on top."
>
>Enjoy!
>Beatrice Merryfield
>
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