Guest guest Posted December 6, 2002 Report Share Posted December 6, 2002 Sally says that goose fat is better than chicken fat and that it's a wonderful, traditional and delicious way to pan fry potatoes. I'd use it with no reservations. ----- Original Message ----- From: Marla Sent: Thursday, December 05, 2002 5:10 PM Subject: Goose fat Hi All: This Thanksgiving I had goose for the first time. I loved it! Anyways, I ended up with lots of goose fat. I've been using it to cook with, but was wondering if I should do that. I've got lots of it, and it does taste good, but is it the bad fat? It looks saturated--solid at room temp. What do you guys do with goose fat? TIA, Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2002 Report Share Posted December 6, 2002 Hi : > Sally says that goose fat is better than chicken fat and that it's a wonderful, traditional and delicious way to pan fry potatoes. I'd use it with no reservations. > Thanks so much! I had checked out Sally's book from the library a while back and remember reading about cracklins or something like that. I couldn't remember if it was goose or duck or some other bird. I really should get my own copy. Do you know if duck fat would be classified the same? I'm planning on having a couple of ducks as part of our meal on Christmas. I'll probably end of with some fat there too. TIA, Marla Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 6, 2002 Report Share Posted December 6, 2002 I'm sure goose fat would be nearly as beneficial as duck fat that the French use in confit. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 Thanks, Wanita. Just yesterday I found that Whole Foods actually sells a little container of duck fat. I guess it must be for French recipes as you mentioned! ) Marla > I'm sure goose fat would be nearly as beneficial as duck fat that the French > use in confit. > > Wanita > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 7, 2002 Report Share Posted December 7, 2002 Hi Roman, I have doubts about judging the healthfulness of a meat by it's essential amino acid content. The higher the EAA content of a protein source, the more insulin is produced in response to it, which is why beef has such a high insulin response. It seems to me it would be best to consume just over what would prevent overt amino acid deficiency, meanwhile minimizing our EAAs as much as we can while still meeting our metabolic/hormonal needs for general protein. On the other hand, certain meats like beef do seem to have quality nutrients and fats that other meats don't have that make it worth eating some of. And I suppose if one is not eating very much in the way of grains, fruits, or starchy vegetables, that would compensate for the insulin from the EAAs. Still, I wouldn't recommend trying to specifically increase ones EAAs at all, unless one is currently a vegetarian who might be deficient in them. Chris In a message dated 12/6/02 1:20:24 PM Eastern Standard Time, r_rom@... writes: > It appears that geese are just better than chickens. A > while ago I asked for comparison of chicken and goose > eggs and was given the following: > > http://www.cnshengtong.com/new_page_19.htm > " The amount of protein in the goose egg and 8 kinds of > amino acids needed by > men is higher than that in chicken and duck eggs. > Therefore, the nutritional > value of the goose egg is extremely high and its cost > low and welcome by > consumers. " > > http://www.phippscountry.com/gooseeggs.htm > Nutritional Analysis of Different Eggs > > Kind of Egg Protein (%) Fat (%) Cholesterolmg/gm of > egg Calories per 100 > gms > Chicken 12.9 11.5 4.94-5.50 163 > Quail 11.5 10.9 8.44 186 > Turkey 13.1 11.8 9.33 170 > Duck 13.3 14.5 8.84 191 > Goose 13.9 13.3 unknown 185 ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 8, 2002 Report Share Posted December 8, 2002 Marla wrote: What do you > guys do with goose fat? Since we raise and sell grassgrazed geese and have roasted and eaten about 100 geese in the last year we have really learned to use and appreciate goose grease. We use it in cooking for almost anything for which you might use butter. We fry or scramble eggs in it. It makes excellent pan fried toast. It works well in baking. It is very mild and does not have a gamey flavor. Please don't think that you have to use it in a fancy gourmet recipe. It does great in old fashioned country style cooking. Just try it and you will almost certainly like it. Duck grease is very similar with only a slightly stronger taste. Dick Palmer * * * * * * * * * * * and Vicky Lynn Palmer Genesis Farming Quality Grassfed Meats and Poultry 259 Eastman Lane Corinth, VT 05039 palmers@... 802-439-5599 * * * * * * * * * * * Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 Hi! I shop at Whole Foods, and I never saw duck fat. What section of the supermarket was it in? Maybe frozen? Thanks, Robin From: " Marla " <talithakumi@...> Reply- < > Subject: Re: Goose fat Date: Sat, 7 Dec 2002 09:42:53 -0800 Thanks, Wanita. Just yesterday I found that Whole Foods actually sells a little container of duck fat. I guess it must be for French recipes as you mentioned! ) Marla > I'm sure goose fat would be nearly as beneficial as duck fat that the French > use in confit. > > Wanita > _________________________________________________________________ Tired of spam? Get advanced junk mail protection with MSN 8. http://join.msn.com/?page=features/junkmail Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 9, 2002 Report Share Posted December 9, 2002 Dick- >Since we raise and sell grassgrazed geese Do you have a website? Or could you tell me more about your operation? Do the geese just eat what they find on pasture, or are they supplemented with grains or other foods? Do you have any geese left this year, or will you only have more available next year? I've only eaten goose once, years ago, but I loved it, and I'd love to find some healthy pastured geese! - Quote Link to comment Share on other sites More sharing options...
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