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In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
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The word "goose" is a direct descendant of Proto-Indo-European *ǵʰh₂éns.In Germanic languages, the root gave Old English gōs with the plural gēs and gandra (becoming Modern English goose, geese, gander, respectively), West Frisian goes, gies and guoske, Dutch: gans, ganzen, ganzerik, New High German Gans, Gänse, and Ganter, and Old Norse gás and gæslingr, whence English gosling.
Roasting is a cooking method that uses dry heat where hot air covers the food, cooking it evenly on all sides with temperatures of at least 150 °C (300 °F) from an open flame, oven, or other heat source. Roasting can enhance the flavor through caramelization and Maillard browning on the surface of the food.
A New Orleans chef didn't always cook for a living. He used to serve in the U.S. Marines. Now he's the author of a cookbook featuring the flavors of his hometown.
France is the principal market for Hungarian foie gras – mainly exported raw. Approximately 30,000 Hungarian goose farmers are dependent on the foie gras industry. [37] French food companies spice, process, and cook the foie gras so it may be sold as a French product in its domestic and export markets. [38]
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