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To Preserve Goose Lard: German Ganseschmalz

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)-
Energy (kCal)-
Carbohydrates (g)-
Total fats (g)-
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. AS SOON AS THE GOOSE IS DRAWN, REMOVE ALL THE FAT FROM THE INSIDE AND AROUND THE GIBLETS AND PUT INTO COLD WATER WITH A LITTLE SALT. | 2. WHEN THE GOOSE IS HALF ROASTED, LADLE ALMOST ALL THE DRIPPING OFF BEFORE IT BEGINS TO BROWN, AND CONTINUE TO DO SO, ONLY LEAVING ENOUGH IN THE PAN TO BASTE THE BIRD. | 3. PUT THE FRESH FAT AND THE GOOSE DRIPPING INTO A SAUCEPAN WITH A FEW SLICES OF APPLE AND A PINCH OF SALT. | 4. SIMMER UNTIL CLEAR, THEN STRAIN THROUGH A FINE SIEVE AND POT INTO SMALL JARS. | 5. COVER WITH GREASE-PROOF PAPER, THEN WITH COVERS OF STOUT BROWN PAPER AND STORE IN A COOL PLACE. | 6. Encyclopedia of European Cooking. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    goose 1 - - - -
    salt - - - -
    water - - - -
    apple 3 -5 slices - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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