I have about a cup or 2 of goose fat rescued from a dinner party the other
night (the goose was great!) and wonder what uses it might have other than
frying hash-brown potatoes and slabs of scrapple.

It's sitting in the fridge right now but will probably go in the freezer
soon.

Bob wrote:

> I have about a cup or 2 of goose fat rescued from a dinner party the other
> night (the goose was great!) and wonder what uses it might have other than
> frying hash-brown potatoes and slabs of scrapple.
>
> It's sitting in the fridge right now but will probably go in the freezer
> soon.

Save some for medicinal purposes. It is extremely high in Vitamin E and an
excellent treatment for burns. My wife once got a nasty hot oil burn and an
old world doctor recommended it. Luckily. we knew someone who had some. She
used it on the burn, which healed quickly and without scars.

Bob wrote:

> I have about a cup or 2 of goose fat rescued from a dinner party the
other
> night (the goose was great!) and wonder what uses it might have other
than
> frying hash-brown potatoes and slabs of scrapple.
>
> It's sitting in the fridge right now but will probably go in the
freezer
> soon.

My host family in Germany would spread Schmalz on slices of heavy
bread, then sprinkle lightly with salt. In that case it was pork fat,
but goose fat would be equally delicious.

Derek Juhl

Bob > writes:
>I have about a cup or 2 of goose fat rescued from a dinner party the other
>night (the goose was great!) and wonder what uses it might have other than
>frying hash-brown potatoes and slabs of scrapple.

Oven Chips (North American equivalent: Steak Fries, I guess)

Recipe for two people

500g large waxy potatoes
3 tablespoons (=45ml) goose fat (* corn/sunflower oil can be used)
sea salt to taste

Preheat the oven, 220C/425F/Gas Mark 7. On fan-assisted ovens, check
the manual, but for NEFF types, try 180C.

Wash/scrub the potatoes, but don't peel them.

Cut the potatoes length-wise into thick chips/fries. Use the whole
potato, including the skinny bits with skin all down one side.

Put the chips in a bowl and toss by hand with the goose fat and salt.
(That's what the original recipe said. I apply the fat individually by
dipping fingers in the fat and running them over the chips.)

Spread the chips on two baking sheets, and bake for 40-45 minutes. Turn
the chips every 10-15 minutes, and switch the baking sheets about
half-way to aid even cooking.

Remove the chips from the oven and serve.

The original recipe said to drain excess oil from the chips before
serving, but I don't find that there's any left. Instead of a baking
sheet, I use a marvellous device, with broad curve-topped ridges and
holes in, together with a tapered end. It's non-stick, and great for
serving, as the chips just slide off the tapered end onto the plates.

--
SteveR
(throw away the dustbin, send to stever@... instead)

Humans are way too stupid to be dumb animals.
http://www.accidentalcreditor.org.uk/

"Bob" > wrote in message ...
> I have about a cup or 2 of goose fat rescued from a dinner party the other
> night (the goose was great!) and wonder what uses it might have other than
> frying hash-brown potatoes and slabs of scrapple.
>
> It's sitting in the fridge right now but will probably go in the freezer
> soon.

Lucky you! Besides frying potatoes, my very favorite way to use goose fat is
to slather it on a good German black bread and top it with a thin slice of
mild onion. Washed down with a delicious Dortmund-style beer, of course.
Heaven!

Charlie

"Victor Sack" > wrote in message
.. .
> Bob > wrote:
>
> > I have about a cup or 2 of goose fat rescued from a dinner party the
other
> > night (the goose was great!) and wonder what uses it might have other
than
> > frying hash-brown potatoes and slabs of scrapple.
> >
> > It's sitting in the fridge right now but will probably go in the freezer
> > soon.
>
> Make simple pommes sarladaises... slice some potatoes, salt and pepper,
> and sauté them in goose fat with lots of garlic. You can also add some
> parsley and/or some freshly sautéed ceps a few minutes before the end of
> the cooking. Very tasty.
>
> Victor

A wonderful dish like that should be enjoyed with a good Madiran or Cahors.

Alan

Hello

I don't see why the goose fat - coupled to enough olive oil to cover
the product could not also be used in a Duck., Guinea Fowl (Faraona) or
Rabbit confit. The goose fat would lend a nice complexity to the dish.

Regards

Jerry @ The Artisan
http://www.theartisan.net



"Alan Zelt" > wrote in message
news:%11Fd.5970$u47.394@trnddc09...
>
> "Victor Sack" > wrote in message
> .. .
>> Bob > wrote:
>>
>> > I have about a cup or 2 of goose fat rescued from a dinner party
>> > the
> other
>> > night (the goose was great!) and wonder what uses it might have
>> > other
> than
>> > frying hash-brown potatoes and slabs of scrapple.
>> >
>> > It's sitting in the fridge right now but will probably go in the
>> > freezer
>> > soon.
>>
>> Make simple pommes sarladaises... slice some potatoes, salt and
>> pepper,
>> and sauté them in goose fat with lots of garlic. You can also add
>> some
>> parsley and/or some freshly sautéed ceps a few minutes before the end
>> of
>> the cooking. Very tasty.
>>
>> Victor
>
> A wonderful dish like that should be enjoyed with a good Madiran or
> Cahors.
>
> Alan
>
>

Paul Verhaine wrote:

> Well, I am from Germany, for x-mas we always have goose and every
year
> we make Schmalz.

Now that you mention it, I remember that we did save the goose Schmalz
at Christmas. I still remember that meal. We had potatoes (of course)
and red cabbage with the roast goose.

> Then you fry onions (golden brown), add marjory and tasty, sour
apples
> (in german: Boskop) and fry until the apple pieces get soft. Some
salt,
> and pour it all into the warm liquid fat. Cool it down. You can even
> freeze it. Store the amount for a week in the fridge and eat it as
Derek
> wrote.
>
> Some people put very few fried onions but the more stuff there's in
it
> the tastier it gets. Although it turns bad quicker, of course.

Yes, this is how Omi made the pork Schmalz. She rendered it in a large
pot with apple and herbs. I think she used onion as well. She
discarded the apples, onions and herbs, and poured the Schmalz into
crocks.

> If it molders burry it under a rose tree which will have the nicest
flowers.

Good to know!

Herzliche Gr=FC=DFe aus Seattle,

Derek Juhl