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Sunday: biscuits and gravy, beef roast
Dec. 11th, 2022 03:20 pmWe have all this beautiful goose fat from cooking a goose. I’ve been thinking of what I can do with it (and the goose gelatin), so today, I implemented on part of the plan.
I bolted some of the soft red. I did it a little differently this time; I set the mill to very fine, which is sometimes a problem with the hard red, but I didn’t think it would be an issue with the soft red and it was not. It was very fast through the sieve, so I did no regrind with the coffee grinder at all. I fed some of the bran to the crock and put the rest in the freezer to feed to the starter over the next several days. I did not reduce the fat in the biscuit recipe I use, but I did wind up using only a half cup of water (half or less than I normally would). The biscuits were super fragile, but delicious. Goose fat should make fantastic pastry, so I am already adjusting my plans for goose under biscuit to probably be a goose casserole with a pastry top. Possibly a goose pie — I’ll take a look around before I commit to anything.
I used more of the goose fat and the King Arthur Special Patent (too lazy to bolt more flour), along with all of the goose gelatin to make gravy. It was fantastic. R. salted his but I didn’t salt the biscuits or the gravy and it was divine. I had two biscuits without any temptation to get out peanut butter and jelly. I’ve _never_ enjoyed biscuits and gravy before.
I bolted some of the soft red. I did it a little differently this time; I set the mill to very fine, which is sometimes a problem with the hard red, but I didn’t think it would be an issue with the soft red and it was not. It was very fast through the sieve, so I did no regrind with the coffee grinder at all. I fed some of the bran to the crock and put the rest in the freezer to feed to the starter over the next several days. I did not reduce the fat in the biscuit recipe I use, but I did wind up using only a half cup of water (half or less than I normally would). The biscuits were super fragile, but delicious. Goose fat should make fantastic pastry, so I am already adjusting my plans for goose under biscuit to probably be a goose casserole with a pastry top. Possibly a goose pie — I’ll take a look around before I commit to anything.
I used more of the goose fat and the King Arthur Special Patent (too lazy to bolt more flour), along with all of the goose gelatin to make gravy. It was fantastic. R. salted his but I didn’t salt the biscuits or the gravy and it was divine. I had two biscuits without any temptation to get out peanut butter and jelly. I’ve _never_ enjoyed biscuits and gravy before.