Super goose

Article Abstract:

Issues concerning the difficulties of roasting goose are discussed. Methods of brining goose are presented. Problems of cooking goose are listed and solutions are offered, including on how to obtain crispy skin, and how to get the desired texture on different parts of the bird.

Cookery (Geese), Goose (Meat)

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Beyond repair?

Article Abstract:

Cookbooks offer helpful hints for shortcuts and for repairing cooking disasters. However, one cook found that he could not find a way to fix cake batter that has separated. He solved the problem by blending the batter in a blender.

Humor and anecdotes, Cake, Cakes, Cookery

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Something to crow about

Article Abstract:

Issues are presented concerning the importance of good quality ingredients to the successful preparation of the coq au vin dish. The use of tough poultry meat within the dish by chefs and restaurants is discussed.

Cookery (Chicken), Chicken (Meat)

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