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Goose as food
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.
The meat, liver and other organs, fat, blood, and eggs are used culinarily in various cuisines. Methods of cooking include roasting, spit-roasting, braising, steaming, grilling, simmering, and stewing. Dishes include roasts, joints, soups, stews, curries, sausages, forcemeats, and dumplings.
In many culinary traditions, a roast goose is a feast meal dating back centuries.
The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines. The meat has a distinctive flavor.
Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a autumn-to-early-winter availability.
Roast goose is the most common method of preparation. Roasted whole or cut-up goose dishes are found in Asian, European, and Middle Eastern cuisines. Spit-roasted goose was a traditional component of the indigenous cuisines of North America.
A byproduct of roasting is that roasting a goose will render a great deal of excellent-quality fat which can be used for roasting potatoes or other vegetables, as the shortening in pie crust (sweet or savory), as a spread for bread, and a multitude of other culinary uses. One can also simmer pieces of goose submerged in the fat to make confit. In some cuisines geese are raised primarily for lard. According to NPR, goose fat is "the crème de la crème of fats". in 2006 Nigella Lawson called it "the essential Christmas cooking ingredient".
In Chinese cuisine, goose is also steamed or braised with aromatics. In some cuisines stews or soups are made from goose meat. In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage.
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Goose as food
In cooking and gastronomy, goose is the meat of several species of bird in the family Anatidae, which also includes ducks and swans. The family has a cosmopolitan distribution, and various wild species and domesticated breeds are used culinarily in multiple cuisines. There is evidence as early as 2500 BC of deliberate fattening of domesticated geese in Egypt.
The meat, liver and other organs, fat, blood, and eggs are used culinarily in various cuisines. Methods of cooking include roasting, spit-roasting, braising, steaming, grilling, simmering, and stewing. Dishes include roasts, joints, soups, stews, curries, sausages, forcemeats, and dumplings.
In many culinary traditions, a roast goose is a feast meal dating back centuries.
The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines. The meat has a distinctive flavor.
Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a autumn-to-early-winter availability.
Roast goose is the most common method of preparation. Roasted whole or cut-up goose dishes are found in Asian, European, and Middle Eastern cuisines. Spit-roasted goose was a traditional component of the indigenous cuisines of North America.
A byproduct of roasting is that roasting a goose will render a great deal of excellent-quality fat which can be used for roasting potatoes or other vegetables, as the shortening in pie crust (sweet or savory), as a spread for bread, and a multitude of other culinary uses. One can also simmer pieces of goose submerged in the fat to make confit. In some cuisines geese are raised primarily for lard. According to NPR, goose fat is "the crème de la crème of fats". in 2006 Nigella Lawson called it "the essential Christmas cooking ingredient".
In Chinese cuisine, goose is also steamed or braised with aromatics. In some cuisines stews or soups are made from goose meat. In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage.