Gravy's Cooking Thread

lurkingdirk said:

We're doing a duck and a goose

Click to expand...

Man make certain to take pictures of the goose (and the duck). I'm very curious to know how you end up doing it and what does it taste like in comparison to duck. I love cooking duck and I've got one sitting in the freezer, but I think I'm going to save it for Christmas and just fry a turkey. Well we are going to fry turkey and I've actually thawedt it out already and it's dry brining in the fridge.

I just never had goose before and I keep wanting to get one. I'm assuming it's pretty close to duck and taste?

How are you going to cook both of them? I know every time I've ever done duck it's been Peking style drying it out for a few of days, blowing air under the skin, basting it with an aromatic solution, roasting, not in that particular order. I don't use maltose though, and the rest of the flavor profile is more French or Western.

It's always been a long process but you get such good results and it's a fun and different thing to do for the holiday.

TJT said:

You need some brass balls to deep fry a turkey inside.

Click to expand...

Frying turkey isn't that big of a deal as long as you follow a few simple rules.

Always fry outside

Determine the displacement of the oil versus the turkey you've got.

And monitor your temps

Apparently it's pretty difficult for a lot of folks though. The displacement of the oil is the biggest thing that people never think of doing and that's where you get the giant grease fires.

But a good peanut oil fried turkey is easily better than anyting cooked in an oven.

Lanx said:

i started thawing turkey, gonna brine it for the deep fry

i already tested the deep fryer with 2 whole chickens, just a bit of seasoning no breading (i was gonna reuse this oil, i didn't want to filter that much)

idk wtf it was but this skin came out super crispy and yummie

but this shit is dangerous, i slowly dropped the chicken down and it was like a volcano of steam. (i'm doing it on the floor, not gonna fry this bird on my counter where it's near my face)

Click to expand...

What are you brining your turkey in? I just think it's best that you wet brine it for a few days, pull it out, and then let it dry out for another day or so prior to frying. If you try to pull that sucker right out of the wet brine and drop it into the oil of course you're going to get a whole ton of water pouring out, and it's going to be nasty.

Lanx said:

just 1cup sugar and salt, i plan to take it out the morning of, think it'll be dry enough by then?

i will pat it dry, dunno what more i can do.

the fryer does come with this bombass basket

(my version is actually more of a wire basket mesh, so that there is more turkey to oil contact and less metal contact)

maybe i kinda but it in a 80degree oven first? like i'm poofing bread?

Click to expand...

I'd maybe take it out the evening before, throw it on a cooling rack on a cookie sheet in the fridge to air-dry overnight.

You do that and you should be perfectly fine. I think one of the other mistakes people make is pull a wet brine turkey out, don't do any sort of drying process, drop it immediately and into a fryer, and they get an explosion.

I say these things because in the past my family and I have made these mistakes when we've fried them. I grew up in New Orleans, and back in the late 80s early 90s, it what is what you had any Thanksgiving event or Christmas gathering.

Luckily with all the YouTube knowledge and cookbooks, and food science that is out there you can really dial it in nowadays.

Another option you can always do is one of the Char-Broil Big easy oil-less fryer. They're fantastic, and you don't have to worry so much about a wet brine. You can get extremely close to the same level of crisp skin, and achieve the same flavor by liberally rubbing it with peanut oil.

I've use the Big easy for turkeys and chickens in the past, and the other benefit of that method is you can shove a beer can up the birds ass. For a turkey I'll typically get an oil can of fosters because it's the right diameter. Those turkeys have typically been the juiciest I've ever made.

I never wet brine anymore. Just salt it liberally 24 hours before you want to start cooking and leave it uncovered in the refrigerator to dry out the skin. Then if you're roasting or smoking put a bunch of butter on and under the skin. If you're frying it the butter is not needed.

Dr.Retarded said:

Determine the displacement of the oil versus the turkey you've got.

Click to expand...

This is very important. If you don't know what he means, put your turkey in the pot you're going to fry it in, fill it with water until the turkey is just covered, then take the turkey out and either mark the level on the pot or measure the water and you know how much oil you need to put in so it doesn't overflow and burn your house down.

BrutulTM said:

I never wet brine anymore. Just salt it liberally 24 hours before you want to start cooking and leave it uncovered in the refrigerator to dry out the skin. Then if you're roasting or smoking put a bunch of butter on and under the skin. If you're frying it the butter is not needed.



This is very important. If you don't know what he means, put your turkey in the pot you're going to fry it in, fill it with water until the turkey is just covered, then take the turkey out and either mark the level on the pot or measure the water and you know how much oil you need to put in so it doesn't overflow and burn your house down.

Click to expand...

I don't often either. Only time I typically do is if I'm using a buttermilk based brine. Other than that it's always just a dry brine. And like you suggested, slather butter under the skin, or better yet a compound butter.

There's also nothing wrong with injecting marinades or flavorings in too big pieces of meat for that little extra oomph.

Next time I make a porchetta, and I've got two big Boston butts in the freezer, I'll try to document, and share that recipe. That's a very long dry brine process for probably the greatest Italian style pork roast ever. On the verge of being some form of charcuterie, except you're not preserving it for an extended of time, and you're getting moist fresh cooked texture. Probably one of my favorite things to make and eat.

lurkingdirk said:

Goose:

Gordon's Christmas roast goose recipe | BBC Good Food

Gordon Ramsay shows you how to cook the chefs’ choice of Christmas main courses – a golden goose. Keep the fat to use through the winter months

www.bbcgoodfood.com

Duck:

GORDON RAMSAY RECIPES | Crisp Roasted Duck by Gordon Ramsay

http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com http://schneiderchen.de | © 2019 | http://angiesrecipes.blogspot.com A whole roasted duck doesn't have to be fussy. With just a few hours' roasting and hardly any work at all, you can have a juicy bird with crisp skin. Serve it...

www.gordon-ramsay-recipes.com

I follow those pretty closely, and they always come out amazing. I prefer goose to the duck. It's just a little less fatty, and a little less gamey. I like both, though, and both are better than turkey IMHO.

Click to expand...

That's actually a really big surprise. I've always heard that goose is typically greasier / gamier then duck. Maybe that's only in relation to wild versus farm-raised. I always thought goose was even fattier than duck, and again maybe it's the birds that you're getting from wherever they're sourced.

I'm assuming you're cooking farm-raised or not wild game. Is the taste at least somewhat similar? To me duck has a beefy quality to it, but yet it's different. I know you never necessarily here in cooking videos and cookbooks of what things specifically tastes like because it's so subjective. I guess that's why I'm asking because those are the things that are more important to me than anything else.

If you have a specific spice blend, marinade, or whatever that produces a certain flavor profile with some sort of protein, I just want to know what it's supposed to taste like and maybe in comparison to something similar.

Damn it now I want to go get a goose for Christmas. I've been threatening it for the past couple of years, but was always worried everyone might not like it, even if I was willing to just try something for the first time.

lurkingdirk said:

You're right that duck has more of a red meat texture for sure. I've done both farm raised and game duck and goose, and every time there is more fat in the roasting pan from a duck than a goose.

I think what I've found is that the goose responds to the citrus more - it cuts down the fat taste, and makes the meat lighter, elevates it. It will be good to have a side by side comparison this year.

Click to expand...

Acid to cut through that richness, wether it's citrus, wine, or brine. Like I requested earlier, document it if you don't mind because I'm very interested in seeing what you do with it and how it all turns out.

On that note I hope you have a wonderful Thanksgiving feast, because it sure sounds like it's going to shape up the be a good one.

Hopefully everyone will post their results and it will spur some good conversation.

lurkingdirk said:

I'll do what I can, but man, my house will be incredibly full of people.

All the best to you and yours, too.

Click to expand...

Dude no worries, if you can get a photo a prior, and then finished product with it being carved, that be fantastic.

I can always bug your ass about exactly what you did, because I guess that's what we do on the forums.

Don't bust your balls over it, unless you're arguing with Xequecal and you're just being a masochist.