Separate the skin from the meat, then steam the goose before roasting—an adaptation of a Chinese technique that helps the bird baste in its own fat and ensures crispy skin.Plus:终极假日指南
很多，很多，我的意思是“很多”更多的劳动密集，而不是食谱导致相信。食谱留下了很多问题。最后我检查了，我认为他们不在编写配方时的字符数量收取。比广告的临时需要更长时间才能达到更长时间。
In the end, the flavor was excellent and my wife and I ate way too much. The Jus was flavorful and we had plenty.
下次我有正确的期望下一次，它会很容易......
这个食谱让我想起了一个人对他们忘记的东西非常了解的东西时会发生什么。
给它一个镜头......值得和一个很好的学习体验。
I will take Andrew’s challenge and write a review. Which was not very easy on this site. It’s obvious Food & Wine has not checked this page in many years. By my calculations (and Google search), Jaques Pepin is 85 years old. He’s not checking his social media.
这是真的，方向搞砸了。但Jaques Pepin是一座烹饪摇滚乐，所以我有信心食谱会起作用。我是对的。
在蒸汽的最初步骤之后，潘汁产生了4杯鹅脂肪！第二天之后，当鹅进入烤箱时，有一个用于翻转的第二个机架会有所帮助，尽管鹅足够小，可以很容易地转动。
鸟褐色褐色褐色，皮肤几乎像我一样脆弱。我想知道是否会蒸它一点会让它变得克里克服？或许在烤前一天额外将其留在冰箱里。尽管如此，我的丈夫宣布它“毫不犹豫不动”。
The goose did not produce any juices, so the jus was a bust. Next time I would make extra honey and Tabasco and pour it in the pan when the bird is flipped. Not too much, just to beef up the jus. You don’t want to steam the goose now.
I refrigerated what little was left from the pan juices, which was about an ounce of actual gravy. So I mixed maple onion jam in with the red wine and corn starch (I had no potato starch) for a sweet, oniony complement to the gamey goose. Other suggestions would be sour cherry or cranberry sauce.
The cooking of goose is laborious and time consuming. The perfect thing for a family in quarantine during the holidays. I’m not sure I would attempt this again. I much prefer duck to goose.
正如另一位评论家所说，您需要烹饪技能的Modicum来尝试这种雄心勃勃的菜肴。
I made it using pomegranate molasses as the glaze and stuffed it with oranges, cumin and ginger. I found the instructions clear and helpful. Turned out fabulous. Basic cooking skills and vocabulary are needed, but otherwise simple and delish.
我已经陷入了112磅的鹅。
110.1ratings, 13 years, and no comments!? The seasoning amounts are missing, the prep involves boiling in a pan... on a stove top?! The wine is just for the gravy (which is mentioned in the ingredients but not the actual instructions), and every step says "MEANWHILE, MAKE THE JUS." What is up with this?
