Really? How do they cook differently? I should know this so I can cook it properly.
I usually brine my wild geese. I don’t know if that’s necessary with a farm raised goose
Any Home Bakers Here?
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Really? How do they cook differently? I should know this so I can cook it properly.
I usually brine my wild geese. I don’t know if that’s necessary with a farm raised goose
What does goose taste like? One of our friends shot a Canada goose and cooked it one year, it was disgusting. I’ve always wanted to try an edible goose
What does goose taste like? One of our friends shot a Canada goose and cooked it one year, it was disgusting. I’ve always wanted to try an edible goose
Usually the best part of a Canada Goose is the breast.
Lots of people slice the breast and fry it.
What does goose taste like? One of our friends shot a Canada goose and cooked it one year, it was disgusting. I’ve always wanted to try an edible goose
Goose is delicious, you’ve got to cook it right, though.
After shooting a bird, I pluck it, get the innards out, retain the heart, liver, neck, and gizzard, after that, I brine it in a solution I got from Ducksunlimited. After I brine it for 24 hours, regardless of bird size, I calculate the cooking time, and cook it for that time.
Taste just like roast beef, to be honest.
I’ll post more details later. I’m out of the house right now.
I've never had goose - so I can't say what it tastes like. My sister says it has as more beef flavor than a turkey/poultry flavor, so when she first ate - it she hated it. She was expecting a turkey'ish flavor. and the more beefy flavor threw her taste buds off. She likes it now.
From what I have read, it is still good if brined but does not need to be. Farm goose will be a much milder taste and have more fat in it. It may need to be cooked at a lower temp to allow the fat to melt out of the meat - but I don't know about that. Prick the skin to allow the fat to drain out and make sure to check the fat level in your baking pan. My friend says to use a baster to remove the fat from the pan as the goose cooks. He set the oven on fire his first time because his pan was too shallow and when he pulled the pan out of the oven, he spilled goose grease all over the bottom of the oven, the oven door and down onto the floor.
this looks like a good, informational web-site: https://www.thebreslin.com/what-does-goose-taste-like/
From what I have read, it is still good if brined but does not need to be. Farm goose will be a much milder taste and have more fat in it. It may need to be cooked at a lower temp to allow the fat to melt out of the meat - but I don't know about that. Prick the skin to allow the fat to drain out and make sure to check the fat level in your baking pan. My friend says to use a baster to remove the fat from the pan as the goose cooks. He set the oven on fire his first time because his pan was too shallow and when he pulled the pan out of the oven, he spilled goose grease all over the bottom of the oven, the oven door and down onto the floor.
this looks like a good, informational web-site: https://www.thebreslin.com/what-does-goose-taste-like/
Great!
Might make a from-scratch lasagna today. Who is the best person to ask how to cook a prime rib?
No one, you'll get 5 different answers from 5 people 
I go real basic using the Joy Of Cooking book I got from my mother when I moved to VT after graduating college in '79.
I go real basic using the Joy Of Cooking book I got from my mother when I moved to VT after graduating college in '79.
Googling prime rib ... 
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