What's Cooking?

[MOPanfisher]

1 hour ago, Chief Grey Bear said:

I have no words 

No words needed for that one sir!

[rps]

Gentlemen!

This stew was outstanding!

Credit to the recipe from which I worked, not me.

http://www.ozarkrevenge.com/2018/01/beer-braised-beef-and-onions-stew.html

[BilletHead]

     What's rendering?

           Fat's where it's at !    I think I have shared this before but for here it is again for those who may of missed it. Goose fat is the real deal. Been doing this with some of our birds that are not shot up too badly. We each got one yesterday both in our faces and we shot them in their faces. if you are keeping just the breast meat sides you can actually clean geese pretty fast but if you want to keep the skin for rendering it takes a bit more time. You have to pluck the breast real well including up the neck and towards the vent. The sides as far down as you can easily. If you want more product you could do the back also. After plucking and rubbing off the down as well as you can fire up the propane torch and start singing the tiny hair like feathers. Give the skin a rub to clean off the little black tiny singed feathers. You then proceed to pull and cut off the naked skin working fast as goose fat goes liquid if it isn't real cold out. Then fillet off your breast meat and if you choose the legs and thighs together. If you haven't shot into the cavity you can make a little slit and do some operating and remove globs of fat from around the gizzard which I did on one of these two birds.  In the house now we wash the skin and see if there is any stragglers of feathers to cut or pluck off.  Into a bag and to the fridge to get cold. Needs to be cold to dice up, real cold or it will start to melt and be tough to hold onto. Get a big skillet ready and begin to dice up the skin and fat chunks into about a quarter inch pieces. Pitch then into the cold skillet as you cut it up. When this is all cut up cover the fat in the skillet with water and place on a burner then heat the stuff up. Get a nice boil going. The fat will melt out and off the skin and the water evaporates.

  It will actually go pretty fast. Milky colored at first and then begin to clear up some. The sound will go from bubbling to frying.

   Don't let it get so hot it will start smoking. A nice slow frying sound. Watch it closely as you are almost done. Soon it will actually quit frying as sign all moisture is gone now turn off the burner. As you let it cool some get a filter ready. I use a wire strainer lined with a paper towel. Place over a bowl or something to catch the fat. I use a large slotted spoon to scoop out the cracklings and put into the lined strainer. After getting most of them out I pull the towel and cracklings out and place on a plate. Do not throw them away! I reline the strainer and begin to scoop or pour the liquid fat through the sieve. Here we have three cups of liquid fat,

    We pour the cool fat into containers. I like the little freezer jars. Leave some headspace and lid the jars up. Place into your freezer and it can be stored indefinitely. In the fridge a year or more. Use this like any other oil or even like butter. The fat is really neutral flavored. Great for baking instead of any other fat.  Back to the cracklings. A light sprinkle of salt and eat them up. Yea man we are talking good. You could add other spices to suit your fancy if you wish .

      The jarred fat in this state will have a little color . 

    In the freezer it will turn white,    

    BilletHead

[rps]

BH,I have a similar product to show!

I took the skins off the chicken thighs that I cooked sous vide yesterday and chilled. I fried them like bacon, i.e. start with a cold skillet and with some water in the pan and cook low and slow until the water evaporates and the meat/fat browns. You wind up with chicken skin bacon.

 

[Chief Grey Bear]

2 hours ago, BilletHead said:

     What's rendering?

           Fat's where it's at !    I think I have shared this before but for here it is again for those who may of missed it. Goose fat is the real deal. Been doing this with some of our birds that are not shot up too badly. We each got one yesterday both in our faces and we shot them in their faces. if you are keeping just the breast meat sides you can actually clean geese pretty fast but if you want to keep the skin for rendering it takes a bit more time. You have to pluck the breast real well including up the neck and towards the vent. The sides as far down as you can easily. If you want more product you could do the back also. After plucking and rubbing off the down as well as you can fire up the propane torch and start singing the tiny hair like feathers. Give the skin a rub to clean off the little black tiny singed feathers. You then proceed to pull and cut off the naked skin working fast as goose fat goes liquid if it isn't real cold out. Then fillet off your breast meat and if you choose the legs and thighs together. If you haven't shot into the cavity you can make a little slit and do some operating and remove globs of fat from around the gizzard which I did on one of these two birds.  In the house now we wash the skin and see if there is any stragglers of feathers to cut or pluck off.  Into a bag and to the fridge to get cold. Needs to be cold to dice up, real cold or it will start to melt and be tough to hold onto. Get a big skillet ready and begin to dice up the skin and fat chunks into about a quarter inch pieces. Pitch then into the cold skillet as you cut it up. When this is all cut up cover the fat in the skillet with water and place on a burner then heat the stuff up. Get a nice boil going. The fat will melt out and off the skin and the water evaporates.

  It will actually go pretty fast. Milky colored at first and then begin to clear up some. The sound will go from bubbling to frying.

   Don't let it get so hot it will start smoking. A nice slow frying sound. Watch it closely as you are almost done. Soon it will actually quit frying as sign all moisture is gone now turn off the burner. As you let it cool some get a filter ready. I use a wire strainer lined with a paper towel. Place over a bowl or something to catch the fat. I use a large slotted spoon to scoop out the cracklings and put into the lined strainer. After getting most of them out I pull the towel and cracklings out and place on a plate. Do not throw them away! I reline the strainer and begin to scoop or pour the liquid fat through the sieve. Here we have three cups of liquid fat,

    We pour the cool fat into containers. I like the little freezer jars. Leave some headspace and lid the jars up. Place into your freezer and it can be stored indefinitely. In the fridge a year or more. Use this like any other oil or even like butter. The fat is really neutral flavored. Great for baking instead of any other fat.  Back to the cracklings. A light sprinkle of salt and eat them up. Yea man we are talking good. You could add other spices to suit your fancy if you wish .

      The jarred fat in this state will have a little color . 

    In the freezer it will turn white,    

    BilletHead

WOWZA!

On a side note, you wasn't in the Milo area this morning were you?

[BilletHead]

24 minutes ago, rps said:

BH,I have a similar product to show!

I took the skins off the chicken thighs that I cooked sous vide yesterday and chilled. I fried them like bacon, i.e. start with a cold skillet and with some water in the pan and cook low and slow until the water evaporates and the meat/fat browns. You wind up with chicken skin bacon.

 

            I love fried chicken skin. on or off the cooked appendage  . Chicken skin bacon! 

BilletHead

[BilletHead]

             

1 minute ago, Chief Grey Bear said:

WOWZA!

On a side note, you wasn't in the Milo area this morning were you?

              I did make rounds and bet I know what you seen. I am waiting for Mrs. BilletHead to be off to try that place. Actually have a better place lined up. Just need to make contact with the landowner for the go ahead! Am I off on my guess of what you seen? 

BilletHead

[Chief Grey Bear]

Do you have a redish topper on your truck?

[BilletHead]

13 minutes ago, Chief Grey Bear said:

Do you have a redish topper on your truck?

          Yep!   A guy just can't hide can he?,

BilletHead

[Johnsfolly]

Marty

 Thanks for the tutorial on rendering goose fat. Makes me appreciate the white gold in my freezer☺!