How to clarify goose fat

Remove loose fat from the raw goose. Place the fat in a saut pan.

As the fat renders and the water evaporates the mixture may hiss or spatter.

How to clarify goose fat. To render blonde goose fat. Remove loose fat from the raw goose. Put the fat in a small pot with an equal amount of water and render over low heat.

When it begins to sputter remove the pan from the heat pour the liquid into a bowl and let stand to cool. The water will separate off leaving behind very white goose fat. Duck fat schmaltz or another cooking fat or oil.

If you clarify the fat it lasts longer. You put it in a saucepan and cover with cold water bring to the boil removing any scum that rises. Strain into a bowl and leave to cool.

When its hard scrape off any bits. When you come to use it heat it slowly at first to get rid of any residual water. Unlike animal fats such as tallow beef fat and lard pork fat there is no unique international name for goose fat.

However it merely goes by the name of schmaltz in Germany. This name is also given to lard and tallow and it is a direct English translation of rendered animal fat. Put the fat into a container of some kind I am just using the pot that I used to melt it in into the refrigerator and leave it for a few hours until it is totally solid again.

Once it solidifies you want to cleanly remove it from the pot. Put in the fridge to cool for 24 hours. The lard will rise to the top and water will be at the bottom with the bits.

Repeat the rendering process a few times 2-4 times depending on your preference of how clear you want the fat to be each time use clean water. On the basis of goose fat you can also prepare a cream with the addition of dried calendar. All you have to do is combine two tablespoons of bacon with one teaspoon of dried marigold in a water bath and then set aside for cooling.

It is best to store the cream in the refrigerator. How does it taste. To Clarify Fat Set the fat on a moderate fire in a pan and as soon as it commences to boil place a slice of bread dried in the oven in it boil gently for about half an hour.

Take from the fire let it settle for a few minutes. Remove the bread turn gently into a jar or pot leaving the dregs in the pan. The properties of goose fat can solve such a problem as dry skin.

A nutritious mask is prepared for which in addition to goose fat which needs to be taken 50 g you will need 5 g of camphor oil. All components are mixed until smooth and applied to the face. Leave the mask for 20-25 minutes.

I have some duck fat that I saved from a roast dinner and this seems fine too one year later on. I do keep it in the fridge and do the smell test before using rather than following the tedious use by dates which I am highly suspicious of. Pour about ¾ cup of water over the skin.

Simmer over medium-low heat turning the bits of skin occasionally until the water has evaporated and the skin has fully crisped and released its fat. This process should take about an hour. As the fat renders and the water evaporates the mixture may hiss or spatter.

Goose fat is good for leather Ive used it for cleaning horse tack before. Just wipe it on and rub it in good for shoes belts jackets etc as it keeps them from drying out and cracking plus helps to make them more supple and water resistant. After the fat is melted it is filtered and clarified to make goose fat.

Goose fat has a strong aroma which makes it apt for roasts and stews. It is widely used in chicken soup and matzo ball soups. Some people also add goose fat in cholent and make an apt bread spread.

However if you want to use goose fat for bread spread you must salt it. Once opened keep in the fridge. If strained through muslin into sterilised jars home-produced goose fat will keep for up to six months.

Goose fat freezes well and lasts many months. A good tip is. Clarified butter isnt really a substitute for goose fat but it will give you a rounder more complex taste than oil and without the milk solids in it wont have a strong butter flavor either.

No youre right - I try to eat as organically as possible and thank you for mentioning that - I hasnt thought of it. Cube the fat if necessary. Place the fat in a saut pan.

Add about 12 inch of water to the uncooked fats if there are no drippings present. Cook over low heat until the water evaporates and the fat is released. This is the actual clarifying process.

Remove the cracklings if any with a slotted spoon and they may be reserved for garnish. For clearer oil line with a coffee filter or several layers of cheese cloth. Pour into a glass jar for storage wide mouth mason jar or peanut butter jars work well.

Cool and refrigerate for up to a week. For longer storage keep it in the freezer. Dont forget to label and date your containers.

Goose fat is an ancient ingredient records of Ancient Egyptians using goose fat grease and feathers date as far back to 2500BC. In modern Europe though the use of goose fat is most closely associated with French cuisine in particular south-western regions like Gascony and Périgord.