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|title=Goose: Wiki | |title=Goose: Cooking Wiki | ||
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|keywords= | |keywords=#goose #fat #poultry #refrigerator #chickens #potatoes #safeminimumcookingtemperatures #foiegras #turkeys #eggs #duck | ||
|description=Domestic geese are domesticated Grey geese (either Greylag | |hashtagrev=12032020 | ||
|description=Domestic geese are domesticated Grey geese (either Greylag goose or Swan goose) kept as poultry for their meat, eggs, and down feathers | |||
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[[Image:Roast goose.jpg|300px|thumb|right|Roast goose]] | [[Image:Roast goose.jpg|300px|thumb|right|Roast goose]] | ||
Domestic geese are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their meat, eggs, and down feathers since ancient times. | Domestic geese are domesticated Grey geese (either Greylag geese or Swan geese) kept as poultry for their [[meat]], [[eggs]], and down feathers since ancient times. | ||
A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). | A goose can be roasted as a whole bird, but its size tends to preclude this except for banquets and other festive meals (such as at Christmas). Goose Meat contains much more [[fat]] than [[turkeys]] or [[chickens]] - at least 500 ml (around one pint) of [[fat]] may be rendered from an average sized goose during cooking. One litre is not unusual for larger birds. The Cantonese barbecue features roast goose over a charcoal spit with a "tuned" crispy skin. | ||
Most of the [[fat]] is concentrated in the skin, and the meat itself is very lean, rather like [[duck]]. It is easy to overcook the breast and undercook the leg if roasting whole. Separate treatment for breast and leg is therefore often necessary to achieve a consistently cooked bird. | Most of the [[fat]] is concentrated in the skin, and the meat itself is very lean, rather like [[duck]]. It is easy to overcook the breast and undercook the leg if roasting whole. Separate treatment for breast and leg is therefore often necessary to achieve a consistently cooked bird. | ||
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*[[Safe minimum cooking temperatures|Safe meat cooking temperatures]] | *[[Safe minimum cooking temperatures|Safe meat cooking temperatures]] | ||
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[[Category:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Meat]] | [[Category:Meat]] | ||
[[Category:Game]] | [[Category:Game]] | ||
[[Category:Poultry]] | [[Category:Poultry]] | ||
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