VIDEO: Cooking goose breast at low temperature
Preparing goose breast at low temperature - these are the advantages
- Who the taste of fried or stewed meat appreciate, will surely love goose breast. Especially when it has been cooked at low temperature, the aromatic taste is retained in its special form.
- Basically, cooking at low temperatures is particularly suitable for larger pieces of meat. This not only spares the vitamins contained in the product, but the typical flavor note of the goose breast will later come into its own.
- However, there are some aspects to consider when cooking at low temperature if the goose breast is to be particularly well received by your guests.
Let the goose breast slowly turn into a tasty delicacy
- Because goose breast really develops its full flavor when cooked at low temperature, the meat should be of first-class quality.
- Nevertheless, the quality of the animal feed plays an important role in this context. If this was of adequate quality, this will later make itself felt in the taste in any case.
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- Before cooking the goose breast at low temperature, make sure that you sear the meat well on all sides for about three to four minutes in the pan.
- Use this time to heat up the oven to around 80 degrees Celsius.
- Incidentally, the goose breast should never come too cold (read: straight from the refrigerator) in the oven. After all, the longer the baking time will be.
- Acquiring a special probe thermometer makes sense if you use one frequently roast meat want to prepare at low temperature. Because ideally, the core temperature of the meat is on average 60 to 65 degrees Celsius.
Take your time with the preparation. True to the motto: "There is strength in peace and quiet", stress and hectic pace during the preparation of food can be more harmful than good.
