Guest guest Posted December 17, 2003 Report Share Posted December 17, 2003 What about beef tallow, do you ever use that? I buy large chunks of suet from the local butcher shop and then render it down into tallow, straining out the matrix that's left behind. Yumm! For years I used only olive oil and butter for cooking. But since I've found a source of suet I seldom use the olive oil. Judith Alta -----Original Message----- Heidi- >Then after the goose is cooked in the water (steamed, as said, >or just boiled, it doesn't matter) So an alternate method would be to stick the bird in the stock pot and boil it for awhile, then take it out and roast it for the duration? Either way, how do you tell how long to steam or boil it and, after that, how long to roast it? >Goose fat is wonderful for general frying etc. It sure is delicious, but unfortunately I can't really fry much of anything. Some eggplant every now and then, but because it's a hybrid substance, butter works best for eggs, and that leaves me very little to cook in either lard or goose fat -- except for stuff which needs to be sauteed (or even browned) before going into a soup or a stew or some other dish. - Quote Link to comment Share on other sites More sharing options...
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