Comments on: Your Goose Is Cooked! http://corduroyorange.com/?p=422 The only Food Blog written by Jesse Sharrard Wed, 27 May 2026 09:51:34 +0000 http://wordpress.org/?v=2.6 By: jwsharrard http://corduroyorange.com/?p=422#comment-48117 jwsharrard Thu, 15 Jan 2009 14:52:13 +0000 http://corduroyorange.com/?p=422#comment-48117 Doug-- Once the fat cools, I put it into a pint-sized deli container and store it, covered, in the fridge; though I understand that a jelly jar can help eliminate the step of transferring it from one container to the other: pour it off into the jar and once it cools, screw the lid on for storage. Pesto--no cranberry jelly this time though I could have quite easily; at that point, I still had some leftover from thanksgiving. The leftover meat, I basically just picked at and ate cold as snacks over the next couple of days. there wasn't much leftover from a meal for 4--so really, if I were to make a go of thanksgiving goose, it would require 3 birds and way more oven space than i actually have. jim--well, that's the way oral history works, isn't it? The details get smudged and the cast of characters shifts. Of course, know that I know who was really there, that opens up the possibility of getting a first-hand account of the event from the chef himself. Doug– Once the fat cools, I put it into a pint-sized deli container and store it, covered, in the fridge; though I understand that a jelly jar can help eliminate the step of transferring it from one container to the other: pour it off into the jar and once it cools, screw the lid on for storage.

Pesto–no cranberry jelly this time though I could have quite easily; at that point, I still had some leftover from thanksgiving. The leftover meat, I basically just picked at and ate cold as snacks over the next couple of days. there wasn’t much leftover from a meal for 4–so really, if I were to make a go of thanksgiving goose, it would require 3 birds and way more oven space than i actually have.

jim–well, that’s the way oral history works, isn’t it? The details get smudged and the cast of characters shifts. Of course, know that I know who was really there, that opens up the possibility of getting a first-hand account of the event from the chef himself.

]]> By: Doug http://corduroyorange.com/?p=422#comment-48115 Doug Thu, 15 Jan 2009 13:43:20 +0000 http://corduroyorange.com/?p=422#comment-48115 One thing that I have always wondered about is where/how to store excess fat like bacon, turkey and now goose. Any tips on doing so? I have got to try a roasted goose now. One thing that I have always wondered about is where/how to store excess fat like bacon, turkey and now goose. Any tips on doing so?
I have got to try a roasted goose now.

]]> By: Pesto http://corduroyorange.com/?p=422#comment-48107 Pesto Thu, 15 Jan 2009 03:59:36 +0000 http://corduroyorange.com/?p=422#comment-48107 Alright, I think I might give this a shot. I've had goose in the past, and although I like dark meat I think it was cooked in a way that made it too tough. But when I cooked a turkey over the holidays I decided not only to render the fat from the crop and cavity skin, but to keep the skin in the cast iron pan long enough to make <i>gribenes</i> -- basically, skin cracklins. Amazingly good, and the <i>schmaltz</i> is a tremendous cooking fat. So I'm really excited about the idea of having a cup or more of goose <i>schmaltz</i> to play around with. I don't see a sauce or jam on that plate. Did you serve it with cranberry sauce or lingonberry jam or anything? Did you have leftover meat, and if so, what did you do with it? Alright, I think I might give this a shot. I’ve had goose in the past, and although I like dark meat I think it was cooked in a way that made it too tough. But when I cooked a turkey over the holidays I decided not only to render the fat from the crop and cavity skin, but to keep the skin in the cast iron pan long enough to make gribenes — basically, skin cracklins. Amazingly good, and the schmaltz is a tremendous cooking fat. So I’m really excited about the idea of having a cup or more of goose schmaltz to play around with.

I don’t see a sauce or jam on that plate. Did you serve it with cranberry sauce or lingonberry jam or anything? Did you have leftover meat, and if so, what did you do with it?

]]> By: Adam Fields http://corduroyorange.com/?p=422#comment-48106 Adam Fields Thu, 15 Jan 2009 03:52:29 +0000 http://corduroyorange.com/?p=422#comment-48106 I've roasted a goose every New Year's for the past 8 years. I use the Union Square Cafe technique - slow roast covered at 250F for 4 hours breast side down, drain the fat out of the pan, then turn it up to 350F for another hour or so uncovered breast side up. I usually get about 6-8 cups of usable fat out of a 13-14 pound goose. I made a goose, bacon and leek double bread pudding with the leftover meat this year: http://www.flickr.com/photos/fields/3190855073/ I’ve roasted a goose every New Year’s for the past 8 years. I use the Union Square Cafe technique - slow roast covered at 250F for 4 hours breast side down, drain the fat out of the pan, then turn it up to 350F for another hour or so uncovered breast side up. I usually get about 6-8 cups of usable fat out of a 13-14 pound goose.

I made a goose, bacon and leek double bread pudding with the leftover meat this year:

http://www.flickr.com/photos/fields/3190855073/

]]> By: jim http://corduroyorange.com/?p=422#comment-48091 jim Wed, 14 Jan 2009 21:13:09 +0000 http://corduroyorange.com/?p=422#comment-48091 The legendary goose incerating was for your grandparents. I don't think any of your generation of cousins were involved. And it was Jack that was the chef, not Lew. Lew was just the briefly amused and ultimately disappointed observer. The legendary goose incerating was for your grandparents. I don’t think any of your generation of cousins were involved. And it was Jack that was the chef, not Lew. Lew was just the briefly amused and ultimately disappointed observer.

]]>