Goose

Purchase:

The GOOSE or tender GOOSE is about 8 months and a weight of 4-5 kilos. If you are older your meat is hard.

It is specially bred for the elaboration of foie-gras (fatty liver), prohibited this practice in many countries, because it overfeeds the bird so that its liver reaches weighing up to 1 kilogram.

Freshness:

Its flesh is pink and of a delicious flavor.

When you go to buy the product to the supermarket you should take into account,

  • Observe that the refrigerator where the product is being exhibited is operating properly (which is cooling).
  • Observe the expiration date of the product or its expiration, which is not covered, altered, or retreaded. Choose the product with date as far as Possible.
  • Check the packaging, which is in optimal condition, not in a pinched, damaged or beaten position. Neither with broken or discarded labels.
  • Check that the gasket is not inflated (blown), because this indicates that the product is already decomposing.
  • Buy the product at the end of the market, so that the cold chain is not interrupted.

Do not leave a lot of time exposed to heat inside the car, or outside the freezer (because its lifespan is shortened), maximum 30 minutes not to interrupt “the cold chain” of Turkey, which prevents the proliferation of bacteria that cause disease.

If possible, it must be transported in a thermal bag and away from polluting products such as cleaners, automotive oils or petrol as it absorbs these smells.

Also when you arrive at your destination, place them immediately in the refrigerator.

Uses:

It is prepared in the same way as the duck, roasted in the oven. And for pâtés (liver)

Storage:

If consumed within 24-36 hours:

  • Remove the liquid that has been released into the package.
  • Place it in a container with a lid that prevents its juices from falling on other foods and produces a “cross-contamination”.
  • Put it in the coldest place in the refrigerator to refrigerate.
  • Otherwise, freeze on the bag for that purpose.

Freezing will be effective as long as no pathogenic agents are present.

Pack the air out of the bag as much as possible.

Use a large bag, which does not squeeze the contents into it.

Use plastic bags that can be sealed preferably if it is to be frozen for a long time. If it is for a short time (up to 3 weeks) wrapped in aluminum foil, with the opaque side facing inward.

Freeze at temperatures below 0 °c because the freeze keeps the microbes inactive by decreasing the movement of the molecules, preventing their growth and deterioration of meat and food in general.

Do not freeze for more than 6 months due to its high fat content.

When thawing the meat, the microorganisms re-activate and can multiply to cause diseases, for this reason defrost inside the refrigerator. Never at room temperature. Except to freeze it again.

Conservation:

Freeze. Cool.

Duration:  

6 months approx.  24-36 H. Approx.

Notes:  

  • Take great care when handling raw poultry meat, because salmonella, which is in it (a harmful and toxic micro-organism for human health), is transmitted to other foods by contact with this meat or from used utensils and that have not been washed Properly. The same way you have to wash your hands very well.
  • Wash all the ingredients to be added.
  • Cook at suitable temperatures.
  • Separate raw food from cooked foods.

For hygiene, sanitation and to avoid contamination and possible intoxications, you should wash your hands and/or put on gloves before you begin to handle poultry meat.