"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 12-11-2010, 09:41 PM   #1
Senior Cook
 
seans_potato_business's Avatar
 
Join Date: Jan 2008
Location: Edinburgh, Scotland
Posts: 244
Flavouring roast potatoes at Christmas

I prefer roast potatoes which have been cooked around a joint of pork, cooking in and absorbing the pork juices and flavour. However at Christmas, we usually cook a turkey. Thus I wonder, is there some form of pork fat that the potatoes can be cooked in? Would it be okay to have the turkey cooking in the same dish, being basted with the same pork fat? Or would you be inclined to keep them separate?

__________________

__________________
We don't inherit the Earth from our parents; we borrow it from our children.
seans_potato_business is offline   Reply With Quote
Old 12-11-2010, 10:14 PM   #2
Master Chef
 
Join Date: Sep 2004
Location: Galena, IL
Posts: 7,973
Well, I don't know how old you are, but the version of "pork fat" for roasting or frying potatoes in is old-fashioned bacon fat. Mom always kept a jar of it on the counter, but you can do something similar by just buying a pound and making breakfast or BLTs for your family the day/week before, draining and, if you want it pretty, straining, the fat. Yummy yum yum.
__________________

__________________
Claire is offline   Reply With Quote
Old 12-11-2010, 11:45 PM   #3
Chef Extraordinaire
 
Zhizara's Avatar
Site Moderator
 
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 12,537
Quote:
Originally Posted by Claire View Post
Well, I don't know how old you are, but the version of "pork fat" for roasting or frying potatoes in is old-fashioned bacon fat. Mom always kept a jar of it on the counter, but you can do something similar by just buying a pound and making breakfast or BLTs for your family the day/week before, draining and, if you want it pretty, straining, the fat. Yummy yum yum.
You said it, Claire! I usually leave the bacon fat in the pan and just keep cooking more bacon in it. If the opportunity arises to cook something in it, I do so, if not, it gets melted and poured into a container I keep in the fridge to use as needed. It's good stuff
__________________

If you can't see the bright side of life, polish the dull side.
Zhizara is offline   Reply With Quote
Old 12-12-2010, 02:16 AM   #4
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
I use goose fat, I par boil the pots, roughen them a little by shaking the drained pan, then chill them, dip them in the room temp goose fat so it coats the spud, chill till I need them, then roast in a hot oven. Olive oil works well if you have no goose fat.
__________________
Bolas De Fraile is offline   Reply With Quote
Old 12-12-2010, 02:26 AM   #5
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,894
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Bolas De Fraile View Post
I use goose fat, I par boil the pots, roughen them a little by shaking the drained pan, then chill them, dip them in the room temp goose fat so it coats the spud, chill till I need them, then roast in a hot oven. Olive oil works well if you have no goose fat.
I'm envious. I guess you still get fat geese. I used to cook a goose for solstice. I used to get about a litre and half of beautiful white goose fat. Then they started getting leaner. I guess they are supposed to be healthier I quit buying goose when I could get barely a quarter litre of fat. The goose wasn't as moist and my (then) new husband much prefers white meat.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 12-12-2010, 02:39 AM   #6
Executive Chef
 
Bolas De Fraile's Avatar
 
Join Date: Oct 2010
Posts: 3,193
Tax mate, we are having goose for Lunch today, Lidl a German supermarket chain sell a wonderful frozen bird for 19.99,as there only two of us here today there will be lots of cold cuts, cold roast goose is fab, it is easy to buy goose fat over here in the supermarkets.
Click image for larger version

Name:	padeswood 072.jpg
Views:	107
Size:	59.1 KB
ID:	9210
__________________
Bolas De Fraile is offline   Reply With Quote
Old 12-12-2010, 07:55 PM   #7
Assistant Cook
 
cooltouch's Avatar
 
Join Date: Dec 2010
Location: Houston, Texas
Posts: 30
+1 for bacon fat. Everything tastes better when cooked with bacon. That's one of the immutable laws of the universe or something, isn't it?
__________________
Michael
cooltouch is offline   Reply With Quote
Old 12-12-2010, 08:30 PM   #8
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
I am fairly partial to using duck fat. Of course getting my hands on duck fat can be iffy.
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 12-12-2010, 11:58 PM   #9
Assistant Cook
 
cooltouch's Avatar
 
Join Date: Dec 2010
Location: Houston, Texas
Posts: 30
Quote:
Originally Posted by FrankZ View Post
I am fairly partial to using duck fat. Of course getting my hands on duck fat can be iffy.
I'll wager you have a Chinese grocery somewhere not too far away, or one of the places that has the ducks hanging in the window. That should get you started if you do.
__________________
Michael
cooltouch is offline   Reply With Quote
Old 12-13-2010, 01:02 AM   #10
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
I keep threatening to roast another duck, I just need to make sure I have the time and the duck.
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:12 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.