Cooks & Co Goose Fat 2 x 1 kg

I used to work in luxury prepared-food industry, and have learned to make the best roast potatoes there, when developing a fancy Christmas product which involved packaged pre-parboiled and goosefat-covered potatoes in a foil tin, which the people then buy and finish in their own ovens. And, it was pretty damned glorious. I was ashamed that I actually hadn't known about how amazing goose fat is for roasting vegetables is before encountering trial runs for this product. Ok, enough of the confessions of a food scientist - here's the actual review.This stuff will run you a huge amount of money in a place like Waitrose or M&S or any supermarket, for a small glass jar that might do for 1-2 large pans of vegetables. This is a far more reasonable package for those who cook a lot, or for a family. I tend to use not disposable tins for the roasting, but rather heat up a cast-iron dutch oven or a roasting dish, melt a generous amount of the goose fat in it, roll it around the bottom and sides to coat them, and then pour the fat into the drained potatoes, cover those with a lid and shake to coat and create a 'beat-up' surface (it looks really sloppy at this point), then pour the entire thing back into the heated cast iron dish, sprinkle some flaked salt on the mess, and stick into 250-275C oven for about 25-30 minutes. The potatoes emerge glorious. I've converted my Scandinavian in-laws into believers!One reviewer has said they are going 'back' to duck fat. I urge those looking into this to not regard that as a negative review. Duck fat is, in truth, milder in flavor, and I am going to try the same-brand duck fat from amazon (just had it delivered the other day because I wanted to compare the two), so if you want a milder flavor, go for duck fat - goose fat has a 'harsher' scent when it's raw. Duck fat is also much more liquid at room temperature. However, when goose fat is cooked on roasted vegetables, it does not leave any harsh aftertaste nor scent, and if you really want to 'nuke' your vegetables at highest heat your oven would give, this is the one to try, since the other main difference with duck fat is that duck fat has a (slightly) lower smoke point.Moral of the story - this goose fat is a great goose fat. If you prefer duck fat, buy duck fat, and it's great that amazon offers both!Oh and the container is VERY economical - if you store it in the fridge or cold pantry (larder?), it lasts literally for years without going off.

I go back and forth between goose and duck fat. Cannot make up my mind which I prefer! But this time the decision was easier because of the price. So bought goose! Have had both for types for years and always Cooks & co. Lasts ages but generally stays the right side of rancid as I keep it in the fridge as soon as it arrives. Recommended.

Quite often out of stock on my supermarket delivery order so randomly did a search here, not expecting it to be 'a thing'...... Was surprised to see quite a few and after some review searching, opted for these ones.Generally only use it with roast potatoes and have now done a few sessions using this fat..... Just as good as the supermarket one and although I have two big jars, it is much better value for money. Jars are plastic with a screw top lid. The pot has a seal when first opened that needs breaking, so it is fresh and safe.Will definitely buy this again when I run out. Goose fat has a low temperature state, so it can be normal for it to be liquid at room temperature. I store mine in the fridge which keeps it solid and is fresher, taking seconds to melt in the pan.

lovely product which helps produce wonderful roast potatoes.

Product is great. However package has been dropped in transit. It has cracked the container and soaked through both boxes covering it in goose fat. As result I have had to bin one of the 1kg containers and what was left inside because of the risk of contamination. I have bought this before and been totally satisfied. As I can't return it and payed full price for 2kg I'm now only left with one and a kitchen and myself and my clothes covered in grease.

The order came quicker then I expected and the taste is really good. I do recommended this product....is quite healthy as well and you can use it with almost every meal

This is much better value than the small pots one can get in supermarkets. I needed a big volume as I've found that goose confit is much more succulent than a whole bird roasted as cooking the legs sufficiently ends up with the breast being over-cooked and dry. I divide a goose into a double leg portion and a breast portion. The breast fillets remaining on the rib cage. The wings etc left over make great stock. I use a large slow cooker (6 litre) and immerse either portion in goose fat. Half a bird feeds 3-4. If no slow cooker a large stock-pot or similar on a very low flame or low oven would do the job equally well.

Brilliant product .. roasting mainly