Got a credit card? use our Credit Card & Finance Calculators
Thanks to bruncher,niord,gvonge,Shelford,GrahamPlatt, for Donating to support the site
My Goose is Cooked....badly.
-
- Lemon Quarter
- Posts: 1543
- Joined: November 4th, 2016, 11:35 am
- Has thanked: 925 times
- Been thanked: 708 times
My Goose is Cooked....badly.
I have roasted goose on occasion and I've never been happy with the results. A number of recipes suggest roasting a 4.5kg bird for over 3.5 hours at 200C, others for 1 hour at 200C then at 180C for another hour and one suggested cooking for a short time, removing the breast before cooking the legs and carcass for longer.
I've tried them all and have been disappointed at the results. The 3.5hour cooking time seems way over the top as the internal temperature required well before the second hour is completed, with the others the meat turns out tough.
What am I doing wrong? Does anyone have a tried and tested method of cooking goose?
I could just stop bothering with it but my wife is partial to it even if it is badly cooked.
I've tried them all and have been disappointed at the results. The 3.5hour cooking time seems way over the top as the internal temperature required well before the second hour is completed, with the others the meat turns out tough.
What am I doing wrong? Does anyone have a tried and tested method of cooking goose?
I could just stop bothering with it but my wife is partial to it even if it is badly cooked.
-
- Lemon Quarter
- Posts: 1103
- Joined: November 4th, 2016, 1:12 pm
- Has thanked: 179 times
- Been thanked: 378 times
Re: My Goose is Cooked....badly.
sg31 wrote:I have roasted goose on occasion .....
What am I doing wrong? Does anyone have a tried and tested method of cooking goose?
I could just stop bothering with it but my wife is partial to it even if it is badly cooked.
This is a bit more effort, but I've had very good results using it. https://www.bbcgoodfood.com/recipes/ray ... oast-goose
-
- Lemon Quarter
- Posts: 2156
- Joined: November 4th, 2016, 11:21 am
- Has thanked: 288 times
- Been thanked: 282 times
Re: My Goose is Cooked....badly.
Can one spatchcock a goose? Of course one can, it is poultry after all. Flatten it and put some root vegetables under it.
-
- Lemon Half
- Posts: 8232
- Joined: November 8th, 2016, 2:30 pm
- Has thanked: 2919 times
- Been thanked: 4025 times
Re: My Goose is Cooked....badly.
Thanks for the memory. When I were just a small lad, my dad's firm gave him a goose for Christmas rather than the usual turkey. And somebody gave my mum a recipe for ultra-slow cooking. So on Christmas Eve she fired up the gas cooker at minimum temperature and let it cook overnight.
On Christmas morning she came downstairs to find the entire kitchen floor swimming in a huge pool of escaping goose grease. The bird was ruined, of course. More to the point, though, was the realisation that the flame from the gas cooker could have incinerated us all in five minutes. We'd had a lucky escape.
BJ
On Christmas morning she came downstairs to find the entire kitchen floor swimming in a huge pool of escaping goose grease. The bird was ruined, of course. More to the point, though, was the realisation that the flame from the gas cooker could have incinerated us all in five minutes. We'd had a lucky escape.
BJ
-
- Lemon Quarter
- Posts: 3131
- Joined: November 4th, 2016, 3:39 pm
- Has thanked: 3060 times
- Been thanked: 554 times
Re: My Goose is Cooked....badly.
Ovens vary wildy, and IME you have to know what your oven is like. We move every few years [work] and so are constantly learning what the oven/s are like and trying to adapt to them. Damned frustrating as you can fail all over again on even trusted recipes just because the newly encountered oven has it's own mind.
For the likes of a goose I'd judge it from having baked other stuff. Does the oven run hot or cold? - I reckon all vary. Then you decide, adj the cooking temperature. If you start to give up use the oven thermo as a guide, and cook longer if needs be, but buy a meat thermometer probe as your security. We use the latter nowadays when cooking meat joints - forget the oven thermo, the probe thermometer 'does not lie'.
For the likes of a goose I'd judge it from having baked other stuff. Does the oven run hot or cold? - I reckon all vary. Then you decide, adj the cooking temperature. If you start to give up use the oven thermo as a guide, and cook longer if needs be, but buy a meat thermometer probe as your security. We use the latter nowadays when cooking meat joints - forget the oven thermo, the probe thermometer 'does not lie'.
-
- Lemon Quarter
- Posts: 1543
- Joined: November 4th, 2016, 11:35 am
- Has thanked: 925 times
- Been thanked: 708 times
Re: My Goose is Cooked....badly.
BJ, I always check the oven thermometer against a separate thermometer. The middle of our oven is stop on but the temperature variation between the bottom and top is more than I'm used to. Not a problem if you know about it. We've also got a fan oven which gives us another option.
I use a thermopen to check the internal temperature of any roast meat. The problem with the goose has been the different needs in cooking the legs and the breast. It's not like chicken or turkey where you can cook the whole bird for a set time and everything ends up cooked fine. With goose the breast needs to be cooked for a very short time and the rest takes much longer.
I've tried various methods without getting it right, hopefully the recipe provided by genou will solve the problem.
I use a thermopen to check the internal temperature of any roast meat. The problem with the goose has been the different needs in cooking the legs and the breast. It's not like chicken or turkey where you can cook the whole bird for a set time and everything ends up cooked fine. With goose the breast needs to be cooked for a very short time and the rest takes much longer.
I've tried various methods without getting it right, hopefully the recipe provided by genou will solve the problem.
-
- Lemon Half
- Posts: 8232
- Joined: November 8th, 2016, 2:30 pm
- Has thanked: 2919 times
- Been thanked: 4025 times
Re: My Goose is Cooked....badly.
sg31 wrote:BJ, I always check the oven thermometer against a separate thermometer. The middle of our oven is stop on but the temperature variation between the bottom and top is more than I'm used to. Not a problem if you know about it. We've also got a fan oven which gives us another option.
I use a thermopen to check the internal temperature of any roast meat.
Thermopen? Fan oven? Internal thermometer? You great sophisticated softie, you. Not to be found on a 1952 gas cooker, which is what we had at home when I was a nipper. We just set a match to it and then turned it down a bit when it sounded like it was probably dead. Then we drew straws to see which of us was going to have to be the food taster. Most of us survived.
BJ
-
- Lemon Slice
- Posts: 419
- Joined: November 4th, 2016, 1:07 pm
- Has thanked: 338 times
- Been thanked: 197 times
Re: My Goose is Cooked....badly.
On Christmas morning she came downstairs to find the entire kitchen floor swimming in a huge pool of escaping goose grease.
This did make me laugh. Once, just once, when I was a child and we still had a variety of elderly relatives coming for Christmas lunch, my mother decided to try cooking a goose. Fortunately she did not put it on overnight. We spent most of Christmas morning desperately bailing goose grease out of the oven as an ever rising tide of the stuff overwhelmed the tin in which the goose was roasting. Then we discovered it had seeped out of the oven anyway and a tide of goose grease crept out and across the floor.
I can't remember what it tasted like, I do remember that it took not just days but weeks to finally rid the kitchen of goose grease, you'd keep thinking the battle was won and then more would be found hiding away somewhere. The experiment was never repeated.
-
- Lemon Half
- Posts: 5346
- Joined: November 4th, 2016, 12:04 pm
- Has thanked: 3320 times
- Been thanked: 1038 times
Re: My Goose is Cooked....badly.
First time I cooked goose was in an aga - we had loadss of goose fat. Grabbed it all as it "formed", left it in a roasting tin outside overnight to cool and set, with the idea of cutting it into blocks and freezing it.
Next mornig found out the farmer's dog (we lived in a farm) had eaten a good third of the fat. It was sick for days!
didds
Next mornig found out the farmer's dog (we lived in a farm) had eaten a good third of the fat. It was sick for days!
didds
-
- Lemon Quarter
- Posts: 3131
- Joined: November 4th, 2016, 3:39 pm
- Has thanked: 3060 times
- Been thanked: 554 times
Re: My Goose is Cooked....badly.
Goose rillette, too yummy, though like the dog you could get too much of a good thing
-
- Lemon Half
- Posts: 5346
- Joined: November 4th, 2016, 12:04 pm
- Has thanked: 3320 times
- Been thanked: 1038 times
Re: My Goose is Cooked....badly.
Went to dinner last night with friends at a very VERY nice restaurant in Corsham, Wilts (Methuen Arms - merely a very satisfied customer) - and I noticed they had goose skirt on the menu ... (I actually had the duck though)
Never seen Goose on a menu before!
didds
Never seen Goose on a menu before!
didds
-
- Lemon Half
- Posts: 5346
- Joined: November 4th, 2016, 12:04 pm
- Has thanked: 3320 times
- Been thanked: 1038 times
Re: My Goose is Cooked....badly.
didds wrote:Went to dinner last night with friends at a very VERY nice restaurant in Corsham, Wilts (Methuen Arms - merely a very satisfied customer) - and I noticed they had goose skirt on the menu ... (I actually had the duck though)
Never seen Goose on a menu before!
UPDATE: It seems I STILL haven't! Just googled Goose Skirt, and it seems it is a actually a cut of beef, otherwise known as onglet, or hanger steak! LOL
didds
-
- Lemon Quarter
- Posts: 3131
- Joined: November 4th, 2016, 3:39 pm
- Has thanked: 3060 times
- Been thanked: 554 times
Re: My Goose is Cooked....badly.
I've heard of skirt, hanger and onglet, but never goose skirt - hmmm
-
- Lemon Half
- Posts: 5346
- Joined: November 4th, 2016, 12:04 pm
- Has thanked: 3320 times
- Been thanked: 1038 times
Re: My Goose is Cooked....badly.
DiamondEcho wrote:I've heard of skirt, hanger and onglet, but never goose skirt - hmmm
ditto DE. I googled it today...
-
- Lemon Half
- Posts: 8232
- Joined: November 8th, 2016, 2:30 pm
- Has thanked: 2919 times
- Been thanked: 4025 times
Re: My Goose is Cooked....badly.
didds wrote:DiamondEcho wrote:I've heard of skirt, hanger and onglet, but never goose skirt - hmmm
ditto DE. I googled it today...
Goose skirt has a vaguely Shakespearean ring to it, don't you think? "Begone, thou foul and whimpering goose-skirt." Fraid that the juxtaposition of skirt, hanger and onglets puts me in mind of Eddie Izzard, though.
BJ
-
- Lemon Quarter
- Posts: 1543
- Joined: November 4th, 2016, 11:35 am
- Has thanked: 925 times
- Been thanked: 708 times
Re: My Goose is Cooked....badly.
genou wrote:sg31 wrote:I have roasted goose on occasion .....
What am I doing wrong? Does anyone have a tried and tested method of cooking goose?
I could just stop bothering with it but my wife is partial to it even if it is badly cooked.
This is a bit more effort, but I've had very good results using it. https://www.bbcgoodfood.com/recipes/ray ... oast-goose
I finally had the opportunity to try the recipe you posted. The results were much better than any of the ones I had previously used.
Thank you for your assistance.
-
- Lemon Quarter
- Posts: 1103
- Joined: November 4th, 2016, 1:12 pm
- Has thanked: 179 times
- Been thanked: 378 times
Re: My Goose is Cooked....badly.
sg31 wrote:The results were much better than any of the ones I had previously used.
Excellent news. Thanks for the feedback.
Who is online
Users browsing this forum: No registered users and 2 guests