Eating goose is good, especially if you have a queasy stomach. It's very cool in flavour and gravy, you should take one home!
Whether it is before or just after Martin's Day, there is a significance to the goose. It's important for everyone to know that goose meat is one of the most delicious meats and, as many people know, its fat is the net superior of fats. Eating a varied diet is one of the most important things and unfortunately goose consumption is often limited to popular custom. And if you are professionals say that meat and vegetables provide different nutrients, they are right. But if you're going to eat meat, you can't eat chicken or beef all the time! That would be silly, because we have this particular goose, which has a lot of properties that are beneficial to our bodies. And it's delicious! If it's healthy to eat fish at least once a week, then it's also worth eating goose at least once a month.
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Why the goose
From raw materials almost in an infinite range of only one of the liba, but the same applies to it as to all the others. The only limit to the dishes you can make with it is your imagination. There are so many great dishes you can make with it that you'll be sure to lick all ten fingers. There is no need to rank goose dishes, but one thing is for sure: „liberty” is a liberal material, which means a broad spectrum of free ideas. From sandwiches to pâtés, scones to soups, goose sausages to goose dumplings, there are countless great dishes that can be made with goose, not least the divine goose roast and the heavenly foie gras.
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How is the goose?
Goose, rich in flavour, high in fat and brown in meat, is a type of poultry. Geese are large-bodied animals, weighing up to 900-1000 dkg. The high fat content of goose meat makes it the poultry product with the highest energy content. Goose meat is tasty and its liver is an excellent delicacy and a valuable export. The meat is rich in fibre and therefore relatively more difficult to digest than white-meat poultry. However, it is very important to note that the quality of the meat depends on the age, sex, breed, diet, slaughtering conditions and the time between slaughter and consumption. When keeping geese, it is important how often they are fed and „stuffed”. It is no coincidence that far fewer fattened foie gras are placed on the market than duck foie gras, because while ducks can be fed twice a day, geese need to be fed three or four times a day. This is of course also noticeable in quality and texture, as foie gras is much creamier, deeper in flavour and more refined.
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Using goose in the kitchen
It is important to distinguish between young and old animals, as each is suited to a different purpose. This year's young goose (game goose) is best prepared by roasting whole. It has less fat, but the meat tastes good, but care must be taken to ensure that it is more succulent. It is also suitable for soups, and is an excellent soup garnish. Liver is best used for processing, as a liver paste or pâté. Fattened goose liver, on the other hand, is very tasty, fatty and excellent for use in the kitchen.
Goose skin and goose fat - as everyone already knows - make an excellent pork chop. The resulting fat is second to none. It can be eaten frozen, but for cooking using healthy, fantastically rich flavours.
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Did you know?
The older animal is called a goose. It follows that in the story, Ludas Matyi had his adventures with an older animal and it is no coincidence that he was able to help him a lot in his fight against Döbrögi. So the goose is an experienced goose!
Egyptian wall paintings show beautiful wild geese, once considered sacred birds of Aphrodite.#
Source: wikipedia, Tamás Budafoki
Source: Pixabay
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