When I roast a goose, I decant the fat, strain and freeze it. I typically get a pint or more. This seems to work well, I can chip off suitably-sized pieces from the frozen block and use them as necessary. But is this the best way to store it, and if so, how long can I leave it for in the freezer before it's no longer safe to use?
It won't go unsafe if it's refrigerated or frozen, but it might pick up off flavors or turn rancid eventually. You can probably use it for 6 months if it's well-sealed and not exposed to air.
I have used a frozen pot for a year an it was still good. I threw it out after that just in case!
I've had really good luck with brining turkey & chicken. I am making goose for this Christmas and have found mixed suggestions on whether to brine the goose. Does the fat content of an average goose lend towards not brining? Are their alternate techniques that would better bring out flavour in a roast goose (just do a straight roast, no brine)?
I've been to this wonderful Chinese place where they served goose in orange sauce/gravy. I've been looking for a recipe for it all over the Internet, but everything I found looked pretty far from it. The main difference was that they served the goose with unpeeled orange quarters (more like 8th's of oranges, unpeeled) on it, along with the sauce, which was what made the flavor so special. Sometimes there were even seeds on it; that's how raw it was (although it was hot and steamy). I don't really care about what to do with the goose, I just want to know how to make that sauce
Most of the recipes and guides I have read for making vanilla extract say to use cheap vodka or whatever is available; however, if I am going to have it on my shelf for the next few years, I want to make the best extract I possibly can. Is there any benefit to using good vodka over the cheap stuff, or am I throwing my money away? Also, I don't drink, so I have no idea what the best Vodka is. I did some searching and the consensus seems to be that Russian Standard, Grey Goose, and Skyy are the top 3 mid-range vodkas. What do you recommend?
, just if it's around 0–5 %, 5–10 %, or 10–20 % or whatever – just be as precise as you can. When buying stock in the store, it usually says 0 g fat, but I guess they have some method of removing all of the fat, lowering the risk of it going rancid and increasing shelf-life. In my stock, I can see quite a lot of droplets of fat. One way of attacking the question can be: Doesn't all the fat have... for a couple of hours to use the liquid, discarding everything else. My question also applies for when you cook any other type of meat which haven't been pre-cook, meaning it will have quite a lot of fat
I have tried to make Tiramisu chocolate mousse from this video many times. The chocolate mixture turns out great. With the egg yolks I add grape juice instead of wine and soft cheese instead of marcarponi - which seems to turn out great as well. What I fail to make is the whipped creme. I use Dano sterilized creme that is modified with vegetable oil (so it says on the can), fat 23%, made from skimmed cows milk and it says the milk fat is replaced by veg fat. I put the bowl and the whisk in the refrigerator, as well as the creme, but when I whisk it, it becomes more watery than fluffy. So
I have a recipe that calls for me to roll up turkey in puff pastry. What can I use as a substitute for the puff pastry, preferably that is lower in saturated fat?
My friend wants to make coconut milk separate so that she can use the cream for whipping. Can anyone suggest a way of accomplishing this? Edited to add: I asked her to confirm that it was full-fat and she said 'yes, I'm not that dumb'. She's storing it at room temperature (rather hot lately in NYC lately) but is going to try chilling it to see what happens.
I was just in Santiago, Chile and had a mixed grill. One of the tasty items was "Tripa gorda" or fat tripe. But, I wasn't able to get a clear answer about exactly what fat tripe is. Does anyone know what fat tripe is specifically?
I'm going to grill a whole duck tomorrow. I am going to steam the duck before so the fat will render off. When that's complete, I am going to have a pot full of duck fat and leftover water. What's the best way to get the fat off? Refrigerate the water till the fat separates? Boil the pot until the water evaporates?