reuse goose fat?

vitamin_joe

I don't use goosefat myself, but I used to work in a restaurant, and they certainly re-use the goose-fat. They'd sieve it, as other posters have described, every once a week. Can't remember how often they replaced it, but it's an expensive fat, and they made sure it lasted as long as it could.

My unusual tip, is to go to a restaurant for a meal (not during the dinner rush or another peak time) and then ask the waiter if you can have a brief chat with the head chef about recipes... they'll know all about goose fat, and will be able to give you other tips as well, as long as it's not a busy kitchen time.

If there's one thing I know, it's that chefs love to talk about food. It's their passion, and you can learn a lot- I know I did from working there.

zippychick

Great stuff. Can anyone tell me how to use the goose fat originally? Do i heat it first? how much do I use? Thanks thanks thanks

hotcookie101

zippychick wrote: »

Right, i "treated" myself to some goose fat and am laying on a roast dinner for myself.

The butcher told me to use a brush and brush on the fat to the pots. The jar says to heat it in the oven and then coat - i usually do this, and use sunflower oil, so the goose fat experience is new to me.

So can anyone tell me best way to use it? Heat it, dont heat it? also, unsure quantity wise - although I am glad to see it can be reused.

Dead excited about roast dinner, living alone it's such a task but I feel I'm worth it today. Butcher put the chicken in a roasting bag, so Im off to look up what to do with chicken fat and how to make gravy (as there is loads of moisure comes out )

Weeeeee!

I would heat a fair bit of the goose fat in the roasting tin first, so that it is REALLY hot, then add the parboiled (and shaken in the pan to "fluff" them up) potatoes to the hot fat. YUM. Am jealous. am having my roasties done in olive oil today, and the fat that comes from the lamb...

BTW I don't roast my chickens in a bag-I roast them "in the open" iykwim? Then roast them until cooked, pour the most of the fat off the tin, then to make gravy either just add a glass of white wine or vermouth and scrape up all the tasty bits stuck in the tin, or sprinkle a little flour in to tin, and cook it off over the hob then add a little wine and stock, and bubble until thickened and tasty and delicious

hotcookie101

zippychick wrote: »

Great stuff. Can anyone tell me how to use the goose fat originally? Do i heat it first? how much do I use? Thanks thanks thanks

as to how much-I use a good few spoonfuls-enough to cover the base of the tin so the spuds can really roast in it. yum

zippychick

Brill thanks! I wasn't sold on roasting bags at all, but now I have used one, i wouldnt go back. I think the chicken is a lot moister done this way (even though when open cooking i would keep it topped up with water to keep it moist)

PLus the juices have nowhere to go, so you dont lose any

SueC_2

... and yes, I realise that if I have nothing bigger to worry about, then life really ain't so bad!

So, my 'problem' is this:

I cooked goose for Christmas, and in time honoured tradition, kept the rendered fat for my roast potatoes - that day and for the foreseeable.

For one reason and another (yes, despite this post, I did/do have bigger things to worry about), I haven't cooked many roast potatoes since then, so the jar of fat is still loitering at the bottom of my fridge.

I'm not normally too bad with food hygiene rules etc, but in this case I have no idea whether it would still be safe to use? Or, being 'fresh', would it be like using any other poulty product 5 months later - ie. a serious health hazard? I don't want to throw it out needlessly, but I'd hate to poison people with my spuds!

All advice gratefully received.

short_bird

Hi
Nigel Slater said in 2008 that the fat should keep for months as long as it's strained after every use. Oh, hang on, that's about jarred fat.

Got it!
http://www.ehow.com/how_8096068_store-goose-fat.html

I think it's like every other food stuff, trust your nose!

pink_princess

Just for future reference I freeze mine in icecube trays. That way it is easy to use as much or as little as I like.

SueC_2

Hmmmm, according to that, it's probably past its best, but it looks and smells okay so I think I'm going to risk it! Thanks both.

Eenymeeny

I've kept bought jars of goose fat in the fridge from one Christmas to next without any problems. I'm another one who trusts their nose!