When to carve a goose - hot or cold
I have roasted a goose ready for tomorrow. Would the flavour and/or texture be better if I carved it tonight when it is warm, or wait until tomorrow when it is cold from the fridge.
Best Answer
Since you are going to serve it as left overs either way, for flavor whether you carve it hot or cold does not matter very much at all.
On the other hand, when the meat is cold it sets much firmer, so it is actually much easier to carve when it is still warm.
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Quick Answer about "When to carve a goose - hot or cold"
Since you are going to serve it as left overs either way, for flavor whether you carve it hot or cold does not matter very much at all. On the other hand, when the meat is cold it sets much firmer, so it is actually much easier to carve when it is still warm.How long can you keep goose in the fridge?
How to store goose. Keep the goose in the fridge, on a tray, covered with foil or greaseproof paper for up to two days. Make sure it's on the bottom shelf, so that any juices don't contaminate any other food; it's particularly important to keep the goose away from any other cooked meats in the fridge.How do you carve a goose?
Like duck, it's also a red-meat bird and goose breast is meant to be cooked medium-rare. You'll want to watch the cooking closely, the overcooked goose isn't like overcooked chicken or turkey. Instead of turning dry and stringy, it will become tough and chewy and taste like liver.Goose Hunting Tips | How To use COLD/Warm Fronts to your Advantage
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