goose fat?

[loltolhurst]

I like to think im getting pretty good at roasties and make lovely ones with olive oil, garlic and rosemary. However, have people coming for christmas so wondering whether its worth roasting them in goose fat as thats supposed to be good? Does it make that much difference or should I stick to what I know works well?


Thanks

[Dupont666]

loltolhurst said:

I like to think im getting pretty good at roasties and make lovely ones with olive oil, garlic and rosemary. However, have people coming for christmas so wondering whether its worth roasting them in goose fat as thats supposed to be good? Does it make that much difference or should I stick to what I know works well?


Thanks

Its lovely in goose/duck fat... For £2-3 for a jar, give it a try...

[Greenie]

Goose fat is great to roast pots.

One of the golden rules of roasties is cook at a very high temperature. Olive oil burns at a relatively low tempature so is not ideal.

[loltolhurst]

so should it be done at the highest poss temp? how long - 30-40 mins?

[escargot]

I usually do mine for an hour or so. Minimum of 200 deg c. Parboiled first.

[Dupont666]

Dont forget to turn them and cover with fat every 15 mins or so...

[pugwash4x4]

have found that goose and duck fat tastes amazing, but needs longer than my usual lard/olive oil combo that i use regularly.

[toasty]

A tin of goose fat will last ages in the fridge once opened.

Parboil tatties for 5 mins, roast with goose fat and lots of flaky salt at 200 for 30 mins and 300 for another 5-10 mins.

Nom nom nom.

[escargot]

Also, you don't need to put a whole jar of the stuff in. I used to do this and it did yield stunning results but quite honestly, a few table spoons will be fine to roast enough tatties for 4.

[pugwash4x4]

toasty said:

A tin of goose fat will last ages in the fridge once opened.

Parboil tatties for 5 mins, roast with goose fat and lots of flaky salt at 200 for 30 mins and 300 for another 5-10 mins.

Nom nom nom.

35 Mins? naah more like 1.25 hours at 190

Plunge the spuds in boiling water as you only really want to cook the outside- usually 10 mins sometimes 15- firm in the middle but cooked on the outside. Lid on, give a really good shake- outsides will crumble and break down, and then leave to dry slightly.

Lots of fat in a very hot tin (smoking if possible), tip spuds in making sure they all have room and aren't touching each other, turn with tongs to ensure spuds are properly coated with oil on all sides. Get back into the oven quickly before the tin cools fully. Wait for crust to form fully on the bottom of the spuds (usually 20 mins until the bottom stops sticking), then turn. Turn every 20 mins until spuds are fully golden. This techniqe will give you spuds that you can almost break a fork on they are so crispy on the outside- but the inside is lovely and fluffy.

They key is quality of spud, type of oil, and heat. You do NOT need flour or other gubbins like that. Don't be scared to mix oils and fats together to give the flavour and performance of the oil that you are looking for!

I'm a bit of a roastie geeek as I used to own a few fish and chip shops and applied the same research in makig the perfect chip into making the perfect roastie- think i've got it down to a fine art.

Heston reckons you should properly boil the spuds until they are almost falling appart and that you don't need to rough the surface up- personally i like to cook the spud s for quite a long time- like the caramalised outser surface from the meat fats and that need quitea long kcooking period.

Oh and it alos helps if you cut up the spuds so you haev lots of edges- the edges help to create really cripsy surfaces - big flats, or slightly rounded surfaces dont' sit in the oil well, and dont crips up well.

ETA- some info nd to change a criminally large amount of Typos and Grammatical problems

Edited by pugwash4x4 on Monday 23 November 20:40

[zakelwe]

Yes but is goose fat better than beef dripping, I'm not convinced.

Andy

[loltolhurst]

zakelwe said:

Yes but is goose fat better than beef dripping, I'm not convinced.

Andy

hmm yes i remember jamie at JK's pad that time and he put a massive beef joint on a rack above the tatties and veg so everything dripped down looked almost as good as what was in jks garage

[coolcatmaz]

goose or duck fat, par boiled spuds first and then roast on a high heat until crispy and golden

[grumbledoak]

Excellent stuff! And nice timing on the thread; we had roast chicken tonight and I had forgotten we had goose fat.

If anyone cares, I'm a 15mins par-boil then 45mins oven at 190°C (fan assisted).