Nice information, everybody: I’ve ordered us a Christmas goose to sous vide. Which means that you gained’t be serving to me decide what we sous vide for Christmas, however you may assist decide how we are going to sous vide it.
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I’ve by no means cooked a goose earlier than, however I do know that they’re extraordinarily fatty. I don’t thoughts an unctuous waterfowl, however I’m pondering the important thing right here will likely be to attain the pores and skin to assist render out all that great goose grease. I assume I’ll strategy it equally to turkey, and separate the darkish meat from the sunshine, however maybe a roulade could be a enjoyable undertaking. We might additionally take away the pores and skin totally, render it effectively, and make a some goose-skin crisps. Then there’s the matter of seasoning. Will we hold it traditional with the same old poultry herbs, or strive a bit Chinese language 5 spice? There are loads of choices to be made right here, and we solely get one shot, so let’s determine it out collectively within the feedback.