Which brand of goose fat is best?

[BucksFizz]

Message deleted

Message deleted

Message deleted

Am not going to be terribly helpful here. The one and only time I cooked with goose fat I bought a brand from Waitrose but have no clue as to what it was.

However.....Ewww! I have to say, I have only once cooked my roast potatoes in goose fat. Yes, they were crisp but they tasted like they had been cooked in lard which I thought was revolting. Am sure many others will disagree with me . My favourite way of cooking roast potatoes is with regular olive oil and a dollop of butter. They are yummy, crisp and sweet .

Message deleted

I have used the last one you mentioned and it was good - haven't used the other so can't compare - and therefore this is probably not much help

Message deleted

Oh dear that's a big responsibility
Hope you enjoy them I am really looking forward to roast too

Message deleted

Im no use either but just want to ask will it be so much nicer to roast my potatoes in this goose fat rather than the turkey juices. Many Thanks Happy Christmas

Message deleted

I have always used La Truffe. Best way (IMO) is to parboil potatoes. Drain and then pop back in pan with lid and give a good shake to roughen the outside. Ensure they are totally dry and sprinkle with sea salt. Heat goose fat in oven until very hot then pop pots in toss around to coat in oil then cook for about 40 mins, turning occassionally. Delicious (although none of my children like roast pots they prefer boiled , such a shame, it means more for me )

Message deleted

Message deleted

Waitrose

Have to confess to doing my carrots the day before in a saute pan with a bit of butter honey and orange juice - cook until a little under done - then heat in the microwave on christmas day and that finishes the cooking.

I agree it is good to write down a timetable so things run smoothly and you don't get to the endd and realise you have totally forgotten to cook something. I think Delia does a good shedule.

You are obsessing, you know that?

Nigella was on BBC Breakfast yesterday, and said the only foods that needed to be sered really hot were the roast spuds (see my other thread!) and the gravy - the turkey can be rested for an hour or more on the side (as granny used to do).

Message deleted

It is a wee bit, darl, because goose fat is just goose fat, it's not something that has a variable recipe, it's just the fat that comes from a goose.

Sorry to hear about your mum though.

Message deleted

Thanks for some great tips. ill also be saving somewhere on my comp fro reference but i dont have a special file like you Bucksfizz. ill just print this page prob

BucksFizz I'm sure everything will be fine!

Roast potatoes in goose fat are nicer for some reason.

I normally put Turkey on in morning
Chop veggies and potatoes too. Then go have a far about with everyone.

goose fat in oven, put potatoes onto boil until starting to soften normally about 10-15 minutes then leave them in the collander with foil over the top for about 10 minutes then put in the oven for about 40 minutes.

Bucksfizz I also lost my mum quite young and had to figure it all out myself and then teach my younger sis - hadn't found mumsnet then , so I got a huge collection of cook books and trial and error got there. I am quite obsessive about it . Ask any questions you like although I still don't know all tha answers

Message deleted