There is a lot of knowledge and details about the coloring of roasted goose gizzards. Roast goose gizzards, that is, roasted goose legs, is also difficult without coloring! It’s a problem that needs to be solved urgently, so what can be done? We have summarized the following rules for how to cook goose, hoping to bring inspiration to everyone.
First, scald the goose skin to prevent oil.
Roast goose body is generally easier to color, while goose legs are more difficult to color. This is because the pores and smoothness of goose skin are different. When blanching, you must control the temperature and time. Do not scald the goose skin at too high a temperature and make it oily. Do not blanche it for too long. This will also cause the goose skin to become seriously oily, which will naturally affect the skin water. Color. Immediately after scalding the skin, run it through freezing water to shrink the pores on the goose body and avoid oil production. It will be much better if the skin becomes watery afterward.
Second, apply the skin moisture evenly on the ground and let it air dry enough.
After the blanching process, in this step, the skin water should be evenly coated on the goose body, and then placed in the air drying room to dry for sufficient time. The skin of the goose's legs is relatively smooth and it is difficult to get epithelial water. The solution is to apply skin water several times more, or apply dark soy sauce on the goose legs. To make the skin of roasted goose legs maroon, the crispy water is very important, and the preparation of the crispy water is the key. The ingredients of sugar, wine, and vinegar in the skin water should be properly matched. In the process of preparing crispy water, you must control the amount of sugar and pay attention to the constant temperature of the furnace during firing. Principle of crispy water cooking: The sugar in the water when the goose skin is cooked reaches a certain high temperature, the sugar decomposes to form simple sugars, showing a maroon red color.
Third, control the firing process and firepower.
The bare goose is relatively large, and its legs are at the bottom, making it uncomfortable to heat. When you find that the roasted goose legs are white and not colored, try to keep them as close to the flames as possible. If the heat is high, the water on the skin will be more likely to stick to the goose legs and feet. When the color is almost done, we can adjust the heat. After a while, we continue to increase the heat to make the goose legs darker. If you see a golden color at the end, the roast goose is basically done. In the process of cooking roast goose, firepower is very important. It is recommended to choose a chef who has experience in controlling firepower to control the heat!
If you want to make the roasted goose leg a maroon color, you must have enough firepower, otherwise it will not be fully colored. During the cooking process of roasted goose, since the legs of the roasted goose are under the body, the heat should be controlled well. First, burn it over high heat, and then slowly adjust it to medium heat. This process takes a long time, and the legs and feet are also It will gradually color to ensure that it matches the color of the goose body. The last step is to bake at a slow fire and at a constant temperature. During this process, you must observe whether the color of the entire body of the roasted goose is uniform. If it is uniform, it will be ready after a considerable period of firing.
The firing process determines the result, and the details determine success or failure!