[Sca-cooks] Roast Goose Breast Down
jnettieneilson at yahoo.com
Thu Jul 28 16:15:49 PDT 2011
Johnnae is correct in what the books say, indeed she is. :) What the books don't say, is that the breast meat can dry out if care is not taken - roasting it breast-side down was taught me by my late-husband's grandmother & she was very explicit about the whys of it. I learned the same from other veteran cooks & - oh, about 35 years of cooking geese & various other game meats. I have had dry [goose] breast meat. With gravy, it was edible. ;)
But then, I've only cooked &/or had store-bought goose a few times as opposed to I-don't-know-how-many hunted geese. They are very different to cook & don't taste the same, partly because there is far more fat in store-bought than hunted.
*shrug* Just sayin' what I learned, how & the why's of it all...
>From: Johnna Holloway <johnnae at mac.com>
>To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
>Sent: Thursday, July 28, 2011 3:32 PM
>Subject: Re: [Sca-cooks] Roast Goose Breast Down
>It's the common way to do so bacause it allows the fat to drain out. A quick search through various cookbooks
>Ducks and geese, because of their high fat content, should be placed breast down after having had their skins thoroughly pricked to release excess fat during the cooking process. They are turned breast up about halfway through heating ...
>Joy of Cooking:
>Place the goose breast side down on the rack in the roasting pan and cook for 1 1/2 hours. Remove the goose from the oven and spoon out most of the fat in the roasting pan, being careful not to discard juices and browned bits.
>Jewish Holiday Cooking
>ROAST the goose breast side down on the rack for 11⁄2 hours, pouring out the fat occasionally as it accumulates in the pan. Remove the goose from the oven, turn it breast side up, and prick the skin again several times.
>Meat A Kitchen Education
>Slow-Roasted Goose Legs and Sauteed Breasts As they cook, the goose legs and breasts will release an enormous quantity of fat. ... Place the breasts skin side down in a saute pan just large enough to hold them in a single layer.
>How to Cook by Sokolov
>Stuff the goose and sew up the cavity (see page 243). 3. Prick the goose all over with a fork so that fat can drain out during roasting. 4. Set on a rack in a roasting pan, breast down, and cook in the oven for 1 hour, covered.
>On Jul 28, 2011, at 4:51 PM, Suey wrote:
>> Why is that? Why is goose different from other birds?
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