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Should you use reusable gloves instead of disposable ones for cooking?

ByJeremy Edberg

Hello, I usually wear disposable gloves when cooking or generally around the house. For washing dishes, however, I use reusable ones because they're longer. However, constantly changing them is starting to get on my nerves. So I've been thinking about just using reusable gloves in the kitchen. If I wash my hands just as often…

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Deichgoettin
Deichgoettin
1 year ago

I always have a self-made goose broth on stock at home. For the sauce I need

  • Goose-small – neck, heart, stomach, wings, if necessary brazed with gooseshmalt, add onions, a sour apple and root vegetables, and grow all together vigorously.
  • Add some tomato paste and roast it. Add salt, pepper, hints and possibly. Thymian add and extinguish everything with white wine (you can also take red wine) and let it boil almost completely.
  • Then I fill the geese broth and 2 laurel leaves. Now the sauce continues to simmer open until about half of the liquid has evaporated. Remove small geese and then brush everything through a fine screen. Remove 3-4 tablespoons of fat from the goosebrates and add it to the goosebrate sauce.
  • Mix the sauce before serving with the magic wand.

If you want to bind the sauce, add a grated potato during the cooking of the sauce, or you tie it to the end with potato flour.

7
Achwasweissich
Achwasweissich
1 year ago

You can do something to the neck and heart with skin pussies that are too much, fried sharply and in combination with vegetables, this gives a delicious fond (seven for a nice smooth sauce stop). However, it is really appropriate to give the brew from the oven to take off after an hour and to put it cold so that the fat settles up, otherwise the sauce will be too oily.
The (non-greased) liver has always been an appetizer for which my husband and father-in-law were allowed to fight.
With stomach, lungs and kidneys, I could not start as much personally and was a bit afraid that, as in the case of the interiors, it tastes strange. This was then the Christmas feast for the dog – steamed on rice and tubes 😀

You can also leave the thick fats in a small pot, goose fat stays in the refrigerator and frozen quite well and is great for brazing. With the exhausted, spicy fat of broth I find it really great. You just have to be a little bit careful that doesn’t come in pieces and broth, otherwise it doesn’t last so long and can mold.

2
Nova2040
Nova2040
1 year ago

A delicious sauce for goose can be prepared from various ingredients. Here is a classic recipe for goose sauce:

Ingredients:

  • 60 g vegetable fat or butter
  • 60 g flour
  • 500 ml goose broth or chicken broth
  • 250 ml red wine
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 laurel leaves
  • Some branches of fresh thyme
  • Salt and pepper to taste

Preparation:

  1. Prepare frying pad: When you prepare a goose, collect the frying juice that arises during roasting. Use this roast juice for the sauce or use an already prepared goose broth or chicken broth.
  2. Prepare sauce: Heat the grease or butter in a saucepan in medium heat. Add the chopped onion and garlic and fry easily until they are soft and slightly browned.
  3. Add flour: Add the flour and stir it well. Cook the mixture for a few minutes to thicken the flour.
  4. Add liquids: Slowly pour the red wine into the pan and stir well to avoid lumps. Let the mixture boil in to evaporate the alcohol. Then add the geese broth, the laurel leaves and the thyme.
  5. Reduce and season: Let the sauce simmer on medium heat until it has reduced slightly and has reached a thicker consistency. Season the sauce with salt and pepper to taste. If you want, you can pass the sauce through a sieve to filter out coarse pieces.
  6. Serving: Remove the laurel leaves and the thyme branches before serving the sauce for your goose.

This recipe gives an aromatic and delicious sauce that fits perfectly with a fried goose. You can customize it as you need, for example by adding different herbs or spices to vary your taste.

1
Kugelflitz
Kugelflitz
1 year ago

Gänse leave a lot of fat, this we just give over the potatoes.

Optionally, you can pick this fat and process it to sauce.

0
Ayane6
Author
Ayane6
1 year ago
Reply to  Kugelflitz

How can you process it to the sauce?

0
Kugelflitz
Kugelflitz
1 year ago
Reply to  Ayane6

Remove solid ingredients, season with flour or starch (please dissolve both in warm water before it does not clump) and let it boil briefly. If the desired consistency has not yet been achieved, you can also add a little more strength.

1