NPR

Somebody must know - where does it come from? I know it comes from gooses but it’s not a by-product of goose pies or gooseburgers or whatever. I ask because, although I say so myself I’ve had a delish roast chicken with goose fat roasted spuds and Parmesan crusted parsnips.

Boil goose left overs and various bones, drain it and strain it. There’s your fat.

http://www.goosefat.co.uk/page/producti ... 20freezing.





There truly is a website for everything

Ymx wrote: Sun Jan 03, 2021 8:17 pm http://www.goosefat.co.uk/page/producti ... 20freezing.





There truly is a website for everything

Ta. I’m obviously too parochial, I didn’t think it might be Eurofat. I’ll check out the label.

What is the Shelf-life of Commercial Goose Fat?
Goose Fat has a long shelf-life usually in excess of 12 months. Once the jar has been opened, like home produced goose fat, it will keep for 2-3 months in the fridge.

I used some on spuds this Christmas on an opened jar that probably dates back a couple of decades

tabascoboy wrote: Sun Jan 03, 2021 9:18 pm

What is the Shelf-life of Commercial Goose Fat?
Goose Fat has a long shelf-life usually in excess of 12 months. Once the jar has been opened, like home produced goose fat, it will keep for 2-3 months in the fridge.

I used some on spuds this Christmas on an opened jar that probably dates back a couple of decades

that's probably a good way to get rid of all that toilet paper you stockpiled........

Roast the goose on a wire shelf in the oven and have a tray of potatoes underneath that catch the fat while they roast.....you can thank me later.

fishfoodie wrote: Sun Jan 03, 2021 11:06 pm

tabascoboy wrote: Sun Jan 03, 2021 9:18 pm

What is the Shelf-life of Commercial Goose Fat?
Goose Fat has a long shelf-life usually in excess of 12 months. Once the jar has been opened, like home produced goose fat, it will keep for 2-3 months in the fridge.

I used some on spuds this Christmas on an opened jar that probably dates back a couple of decades

that's probably a good way to get rid of all that toilet paper you stockpiled........

LOL it was perfectly fine, it should be rancid as anything but no problems.

I obsesse over roast tatties. I have to say this year, in duck fat, were probably my best.

Slick wrote: Mon Jan 04, 2021 10:09 am I obsesse over roast tatties. I have to say this year, in duck fat, were probably my best.

You should have had a nibble on one of my slightly caramelised Parmesan parsnips last night.
I’ve been thinking about this for ages. Surely most geese are sold whole to be roasted, whether in the UK or elsewhere in Europe, so how does their fat end up in Tesco’s jars?

GogLais wrote: Mon Jan 04, 2021 10:23 am

Slick wrote: Mon Jan 04, 2021 10:09 am I obsesse over roast tatties. I have to say this year, in duck fat, were probably my best.

You should have had a nibble on one of my slightly caramelised Parmesan parsnips last night.
I’ve been thinking about this for ages. Surely most geese are sold whole to be roasted, whether in the UK or elsewhere in Europe, so how does their fat end up in Tesco’s jars?

From the ones the Froggies kill for their Foie Gras and goose liver pate?

GogLais wrote: Mon Jan 04, 2021 10:23 am

Slick wrote: Mon Jan 04, 2021 10:09 am I obsesse over roast tatties. I have to say this year, in duck fat, were probably my best.

You should have had a nibble on one of my slightly caramelised Parmesan parsnips last night.
I’ve been thinking about this for ages. Surely most geese are sold whole to be roasted, whether in the UK or elsewhere in Europe, so how does their fat end up in Tesco’s jars?

MODS! Grooming.

I am freezing in my office and could do with some goose fat to rub into my goose pimple like skin.

Sinkers wrote: Mon Jan 04, 2021 11:18 am

GogLais wrote: Mon Jan 04, 2021 10:23 am

Slick wrote: Mon Jan 04, 2021 10:09 am I obsesse over roast tatties. I have to say this year, in duck fat, were probably my best.

You should have had a nibble on one of my slightly caramelised Parmesan parsnips last night.
I’ve been thinking about this for ages. Surely most geese are sold whole to be roasted, whether in the UK or elsewhere in Europe, so how does their fat end up in Tesco’s jars?

From the ones the Froggies kill for their Foie Gras and goose liver pate?

There is an awful lot of fat in the cavity of the goose which can be pulled out and rendered down. The fat under the skin renders when cooking. Got a very large pyrex bowl full this year. Freezes well but will go stale after about 8 months or so If it actually lasts that long!!

Slick wrote: Mon Jan 04, 2021 11:19 am

GogLais wrote: Mon Jan 04, 2021 10:23 am

Slick wrote: Mon Jan 04, 2021 10:09 am I obsesse over roast tatties. I have to say this year, in duck fat, were probably my best.

You should have had a nibble on one of my slightly caramelised Parmesan parsnips last night.
I’ve been thinking about this for ages. Surely most geese are sold whole to be roasted, whether in the UK or elsewhere in Europe, so how does their fat end up in Tesco’s jars?

MODS! Grooming.

I was also going to say my stuffing balls were charred at the edges but balls don't have edges.

GogLais wrote: Mon Jan 04, 2021 10:23 am

Slick wrote: Mon Jan 04, 2021 10:09 am I obsesse over roast tatties. I have to say this year, in duck fat, were probably my best.

You should have had a nibble on one of my slightly caramelised Parmesan parsnips last night.
I’ve been thinking about this for ages. Surely most geese are sold whole to be roasted, whether in the UK or elsewhere in Europe, so how does their fat end up in Tesco’s jars?

most geese are raised for feathers and down. While some will then be sold for consumption, a lot won't be suitable formone reason or another

GogLais wrote: Mon Jan 04, 2021 10:23 am

Slick wrote: Mon Jan 04, 2021 10:09 am I obsesse over roast tatties. I have to say this year, in duck fat, were probably my best.

You should have had a nibble on one of my slightly caramelised Parmesan parsnips last night.
I’ve been thinking about this for ages. Surely most geese are sold whole to be roasted, whether in the UK or elsewhere in Europe, so how does their fat end up in Tesco’s jars?

most geese are raised for feathers and down. While some will then be sold for consumption, a lot won't be suitable for one reason or another

Saint wrote: Mon Jan 04, 2021 2:55 pm

GogLais wrote: Mon Jan 04, 2021 10:23 am

Slick wrote: Mon Jan 04, 2021 10:09 am I obsesse over roast tatties. I have to say this year, in duck fat, were probably my best.

You should have had a nibble on one of my slightly caramelised Parmesan parsnips last night.
I’ve been thinking about this for ages. Surely most geese are sold whole to be roasted, whether in the UK or elsewhere in Europe, so how does their fat end up in Tesco’s jars?

most geese are raised for feathers and down. While some will then be sold for consumption, a lot won't be suitable for one reason or another

OK,ta, that makes sense.

If your goose is fat rather be on top.