Is goose fat really tastier than beef or lamb fat?

[GoldFrankincenseAndTwiglets]

Everyone but everyone goes on about goose fat, but it can't be tastier than potatoes cooked in beef dripping or lamb fat... can it?

I wouldn't cook spuds in lamb fat - I can't imagine anything more disgusting (I rarely cook lamb as the smell of lamb fat cooking is vile).

My gran cooked potatoes in lard (which I suppose is rendered beef fat) and that was vile as well.

I personally use duck fat.

duck fat is vile - yuk pit it out

Use goose or beef fat/dripping

Lard is pork Get - goose fat, or duck fat are tasty, but so is dripping or any rendered chicken fat - I think goose & pork are the most savory of all of them.

I think they have much umami.

I buy (or render) goose or Iberico ham fat for the tastiest joy.

Oh is it pork?

Duck fat is LOVELY

It's not that it's particularly any tastier - it's that the fat has a lower melting point so it doesn't congeal in your mouth or on the plate, it stays all melty and keeps the spuds ultra crisp.

Lamb fat has a very high melting point which is why you get that furry feeling in your mouth when you eat cold (or even cold-ish) lamb.

I never knew that.

That must be why nobody eats a donner kebab when they are sober.

You would be quakers to use duck fat

stick to goose fat or dripping

Not to be religiously pedantic (arf) but I think you mean quackers.

Quakers would be something quite different

You may be (& are in fact) right theyoung - I maintain goose & pork fat are the tastiest taste.

haha at quakers

I agree I like the taste Spider - I think ultimately though, taste comes down to personal preference - but melting point is SCIENCE and cannot be gainsayed

Rendered iberico ham sounds like a heart attack on a plate but entirely worth it.

Can I please come and eat potatoes at your house?

Yes it is worth it.

You can do similar with duck fat (if you're out of goose and you are planning on having a duck for Sunday lunch you can get a jamjarful out of one bird) but it doesn't equal the stuff you get from a goose. It doesn't save nearly as well, either so if not used you should chuck within a month.

One Christmas goose will give enough fat for us to have heavenly roasties all year without overdoing the amount used each week and me still having DH roll over and purr at the roasties. (We cut off as much as possible before cooking the bird, and render it separately so it is less contaminated by non-fat juices, and get it piping hot before putting in jam jars. It lasts and lasts if kept at the bottom of the fridge...)

Theyoung rendered Iberico fat is the best heart attack on a plate there is, it's like lardo or speck, all the joy of a pig's belly with only a little cardiac infarction

I thought all quakers made chocolate there was frys or are we not taklking chips?

'all the joy of a pig's belly with only a little cardiac infarction' spiders are you trying to put us off roasties

MustControl don't you know red wine mitigates against all the apparently harmful effects of animal fats?

I have a tin of goosefat in the cupboard - maybe I will need to audition it before the Big Day. I just adore my roast potatoes when they are cooked with lamb (I cook them in a little olive oil but cook the lamb on the shelf above and let the fat drip onto the potatoes.

I think technically the reason for doing things like potatoes in goose or duck fat is because they are able to reach higher temperatures - and sustain them - and sunflower or olive oil, but won't impart a flavour to them. The higher temp makes them crispier.

GF&T, what do you do about gravy then?

I love roasties cooked in the tin with the meat, but I find that you pretty much have to sacrifice the gravy because there's never enough juice left - it just soaks into the potatoes.

And actually I prefer prize the gravy more. So goose fat is a good alternative - you get that nice meaty taste with the potatoes, but you still get a trayful of caramelised meat juice and herbs for the gravy.

Using goose fat isn't about taste as such - it can take higher temps to get the roasties really crispy

spiders in that case here I come

youngvisiter, I am to tell you what I do about gravy :o gravy granules

I always do proper gravy with chicken but with either lamb or beef I prefer the fat in the potatoes.

So does goose fat have a meaty taste then?

I love duck fat yum