lillay
Thank you, Omela!!!
New Year is coming soon, I'm starting to prepare ...
Ikra
If there is no duck and sleeve, feel free to put it in a large pie pan (baking sheet with high sides) and cover it tightly with several layers of foil. The effect is the same.
Gusika refreshed in memory, for Christmas I pile. This filling is too tempting
Omela
Quote: Ikra

Gusik updated in memory,
Likewise !!
nut
Virgins, maybe someone knows - how long a bottle of sherry can be stored, I opened it last fall, poured 100 grams and closed it with a cork all this time, stood on the loggia in the closet all this time, now I looked - there is no sediment, the color seems to have not changed either. I want to make a goose - I'm afraid, as if not to get caught
Gaby
Omela, do you think, but for an Indo-duck this recipe is not suitable for an ordinary duck, does it have tough meat? Omela and white dry wine will do and what sherry tastes like, I don't have it?

Nut, and you smell, lick and spit if that, well, I would try all the same. (What's also getting ready for Monday?)
nut
Gaby, how did you know? Yeah, I'm getting ready About sherry - if I knew what its taste is in nature, but I don't drink any wine Interesting - but cognac won't work Where the owner of the recipe is kolobrodit
Gaby
So you and I on the same day ... that is why I remembered.
Quote: nut
Where the mistress of the recipe colloquially
Probably a new recipe is being prepared. All I am silent, and what does this Sherry taste like? White in appearance, but probably sweet and sour all the same?
nut
No, the color of the sherry is not white, but such as not a thick tea brew, it tastes (tasted) sour - alcoholic and still gives off with something, I'll tell you such disgusting - how people drink it
Gaby
Quote: nut

No, the color of the sherry is not white, but such as not a thick tea brew, it tastes (tasted) sour - alcoholic and still gives off with something, I'll tell you such disgusting - how people drink it
People do not drink it, but amateurs enjoy the taste, Chuchelka has a recipe with Sherry, I tried to look, but the cost of what I found was not small, this is not a cook's wine (I think the Italians or French call simpler wines that are used in cooking dishes with cook's wine, they do not pour expensive wines into food, they drink them).
OmEla, we flood about the taste of Sherry, is it tart? I went to look for sage ...
Omela
I’m here.
Irish, sherry won't spoil, you sho !!!!!!! Girls, sherry - like fortified wine, port, maybe ... But definitely not sour !!! And the cognac of the court cannot be found .. it has a sharper taste.
Sone4ka
Greetings to the hostess and all the guests of this house!)
Omela, I am choosing a tabletop oven and it is critical for me that a goose about the same size as yours goes into it.
Did you bake it in a mini oven or a stationary / gas oven?
And another question: what is the size of the baking sheet in your oven?
thank you in advance
Gin
Oh, Omela, they brought me a three-and-a-half kilo goose today Vayadura I have not seen dead geese yet. all the more so on my desk I barely got into the largest plastic container, paws with tail the aphedron, of course, stick out. covered it with baking paper. seems to be covered, but seems to be "breathing". I hope nothing bad will happen to him in the fridge by the 30th.
Or is it better to take it out of the container altogether and just wrap it entirely in this paper?
and the XXL sleeve cannot be found anywhere. somewhere here in the comments I read that you can cover with several layers of foil. I'll probably have to do it ... yyy
this is a domestic goose. the smell is so pleasant and fresh or something, I don't know how to describe it.I really want to cook it according to your recipe. in general, I look forward to and all afraid
Omela
Gin , congratulations! I, too, today tomorrow, I hope I will buy. I will immediately grease with salt and oil. It is better to keep for me in a film .. or a cloth so that it does not wind up. Foil can theoretically be covered, but it must be completely covered. It's okay ... the main thing is to get into the oven !!!

shl. also look at the "Lacquered" Goose.
Gin
So, and from now on in more detail, that is, is it better to wash it now, rub it with salt / oil?
I didn't realize something about the rag, I have gauze - I will wrap it in several layers!

looked at Lacquered. here, damn it, now I'll think about which recipe to use
Omela
Wash, dry (especially inside) and spread with salt and oil. When will you cook? If 31, then you can tomorrow. And if 30, then it is possible today.
Gin
We will cook on the 31st. Then let him lie down in the refrigerator until tomorrow, as it is. And tomorrow I'll start tormenting him
Diana
Mistletoe! As a geese specialist, I want to ask you: "How much do you think you need to bake a goose that weighs 7kg?" It's just that I have never encountered such an elephant.
Omela
Diana , I read that they bake for as many hours as a goose weighs.

Gin , good luck!
Diana
Thanks Mistleto for the answer, I also read it. But I thought that maybe you have experience with such elephants. Purely theoretically, it seems to me that 7 hours is a bit too much
Omela
Look, I had 4kg - it took 3 hours to prepare, which means 7kg - 5.5 hours.
Diana
Thank you, in the end, if I don’t have time in this, then I will burn it out in the New Year
Omela
and how much will you eat it.
shl. By the way, I bought a turkey this time 4.5 kg I will cook half of it .. and that's a lot.
Diana
Yes, we also have a lot. But it is beautiful when whole. Boom with you to distribute, to the load
Omela
My husband did not allow me to cut either .. we will eat for a week.
Diana
Husbands are so
Omela
Well, yes .. I had to castrate some parts .. I did not fit on the baking sheet.
Diana
I also cut off my neck because of this (goose, not my husband). I suffered for almost half an hour.
Omela
Quote: Dyana

(to the goose, not to the husband).
me too. and legs with wings at the end.
nut
I also have a goose weighing 5 kg - roast in the oven in foil for 2 hours and then I open the foil and another hour for a golden crispy crust.
Happy New Year everyone! Happiness, love, health and pleasant surprises in the New Year
Diana
I'm still thinking, what can I put on a rack on the grate so that it does not float in fat? What do you girls think?
Omela
Irish, and you with the coming with best wishes!

Diana, if on the wire rack, then it will burn out before it is baked. I'm not even talking about the state of the oven after this procedure. It should definitely be in foil. Theoretically, if you find a goose maker under your goose, then you can put it on top of the foil balls. Then it will not float in fat.
Diana
I mean, put the mistletoe on the wire rack, and wrap it up with either foil or a baking sleeve and secure it with metal clothespins so that it doesn't blow off. And I don't like to wash the oven either, so I try to do everything as carefully as possible.
Omela
Well, if you fence the structure, then you can use balls instead of foil .. I think it will be more convenient. I wrote it, then I thought it was not more convenient ..you have an elephant ...will fail on balls .. better grate.
Diana
Thank you so much for all the tips and Happy New Year. Health and happiness with all my heart
Omela
And you with the Coming !!!

shl. I also looked after the lattice ... we will lie on it.

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