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  2. Goose as food - Wikipedia

    en.wikipedia.org/wiki/Goose_as_food

    Most Chinese preparations of goose involve cooking it thoroughly. In southern China, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat.

  3. Everything You Need to Know About Cooking a Goose - AOL

    www.aol.com/news/everything-know-cooking-goose...

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  4. Roast goose - Wikipedia

    en.wikipedia.org/wiki/Roast_goose

    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]

  5. Roasting - Wikipedia

    en.wikipedia.org/wiki/Roasting

    Roasting originally meant cooking meat or a bird on or in front of a fire, as with a grill or spit. It is one of the oldest forms of cooking known. Traditionally recognized roasting methods consist only of baking and cooking over or near an open fire. Grilling is normally not technically a roast, since a grill (gridiron) is used.

  6. Barbecue - Wikipedia

    en.wikipedia.org/wiki/Barbecue

    Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant heat. Outside of the US, this is the most common technique when cooking classic barbecue foods, although some variants of grilling require direct, but moderate heat.

  7. Region by Region, This is What's On American's Christmas Tables

    www.aol.com/region-region-whats-americans...

    South. Ham – especially country ham – is a more common Christmas main dish in the South than elsewhere in the country, along with sides including mac & cheese and cornbread.Lechon, or spit ...

  8. Cuisine of Gascony - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Gascony

    Pigeons being flame-grilled Capucin pigeons. The cuisine of Gascony is one of the pillars of French cuisine.Its originality stems from its use of regional products and from an age-old tradition, typical of the Aquitane and the Midi-Pyrenees, of cooking in fat, in particular goose and duck fat, whereas the cuisine of the south of France favours frying in oil and the cuisine of Normandy contains ...

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