2/ Pasture raised Toulouse goose, slaughtered / gutted / plucked yesterday, dropped in sous vide for 24 hours at 160°F, then removed, patted dry, salted, oven roasted for 30 minutes at 450°F. O M G Insanely good. Juices from sous vide bag added to home made gravy. Which, yes.
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3/ Also, re goose slaughter: my "make a hardwood wedge, cut a slit in the handle, etc. etc. etc." hatchet-repair-game last week was strong.
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4/ Always make your own gravy Melt 1 stick butter in a pan. Add enough flour ( 3/4 c. ?) fry the flour til it browns a bit Add spices (black pepper, sage, rosemary, thyme) and fry them. Add juices and/or home made poultry stock (2 quarts ?), whisk. Simmer for 1/2 hr to thicken
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5/ Once thick, TASTE. Keep adding salt, black pepper, etc. Throw in some black coffee to punch up the rich roasted flavor. Not enough to taste coffee qua coffee, but some. The right salt and pepper levels are more than you'd think.
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6/ TASTE, TASTE, TASTE. The right amount of spices can not be determined a priori. This is feedback loop / PID controller territory. Gather data. Be smart.
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7/ Btw, notice how, back in # 5, I suggested waiting until gravy is thick to dial in spices? That's because reduction (evaporation) takes place between start and finish. Dial in spices too early, and they're too strong later.
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Outlook not so good.
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Here's to the new year.
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