Goose is one of the traditions around November 11because it is eaten on St. Martin, among others, due to numerous legends. For many people, preparing this meat is an obligatory element of celebrating this day. However, before the goose hits the tables, it must be properly prepared. Unfortunately, many people make this mistake mistakes that determine the final taste and consistency. So what should you remember when preparing goose dishes?
On a daily basis, poultry or turkey meat dominates the tables of most Poles, but at the beginning of November Goose has a unique place. This is related not only to tradition, but also to the availability of the highest possible quality meat during this period. So it’s kind of a delicacy that can be eaten with taste not only in restaurants. It is worth preparing it yourself at home. it is a tradition in many Polish homes.
This meat is extremely aromatic and rich in healthy fats it is worth consuming not only because of its taste, but also because of its nutritional value. You just need to know how to do it, as it is quite demanding meat to process. They are easy to dry or make it hard, which is something everyone would rather avoid.
Goose meat it tastes best stewed, boiled or baked in the oven. Once marinated in a mixture of spices and herbs, it gains flavor. Moreover, marinating softens the muscle fibers, so it is best to do it the day before cooking. Additionally, issues such as: goose meat additives usedbaking control and watering of meat.
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delights with its structure, taste and delicacy if prepared correctly. Unfortunately, many people do this a mistake that causes the meat to come out dry, hard and tasteless. This is pointed out, among others, by the respected restaurateur and TV presenter, Ewa Wachowicz, who clearly states that goose should not be fried.
Compared to other meats, this is not the best idea for processing. Goose meat can be stewed, boiled and baked in the oven, but certainly do not fry in a pan. As he explains, it is very lean meat with valuable fat under and in the skin. Therefore, goose meat itself is one of the leanest meats and is not suitable for frying. This is an easy way to make it tasteless and hard.
Therefore, it is best to serve roasted or stewed goose. It is also tasty when cooked. It is important that it is properly marinated and prepared. Combined with additions such as plums, beets, apple or pickles, it can delight with its taste. and be a show-off dish at more than just lunch or dinner. It is the additives that often determine the final taste of goose meat. So it’s good to go they emphasized, not covered.
