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Old 05-24-2011, 11:34 AM   #21
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Quote:
Originally Posted by luvs View Post
the local grocer is selling containers of goose fat. & they're not cheap.
other than a Chef instructor that would deep-fry foods in that, i've not known another that used duck fat. (i'm still puzzling over where he got enough goose drippings for a fryer.)
i'm uncertain where i'd use goose fat. for shallow-frying? flavoring food?
info would be greatly appreciated.
would buying a goose & roasting him be more more feasible for obtainig drippings?
In our experience a medium (14 lb) goose yields two to three cups of goose fat.
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Old 05-26-2011, 08:18 AM   #22
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i have loved this thread on goose fat for its many rendered gifts--from the truly tantalizing recipes and goose fat ideas, to the trips down memory lane, involving geese and ducklings of days past....the most useful "rendering" of all, however, came with my rather belated epiphany: why wait for my local grocer when i have the internet at my disposal?? (i'm new to computers and learning new uses all the time) ...so i'm waiting for ups to deliver my duck fat to my kitchen lair....to me the duck and geese fat--indistinguishable as to use and taste, though i've not had them side by side ever. yes, thank you for this goose fat thread, it's been rich!!!
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