Wednesday, December 9, 2015

Cooking Your Goose

Literally and figuratively. I am making my Christmas wish list for the kids (sorry I'm so late with this, gals!), and came across this baby. These pots are simply beautiful, but OUCH! At $650, that would blow my Christmas budget (like, for the whole family), perhaps for several years. And that's ON SALE: on, they're listed 'regularly' at $750 (red) and $860 (blue). On this site, $930. Oh dear.
Here is a link to a video of a chef cooking a goose in this product: photos of the pots alone really don't indicate much (unless you provide reference, as this person has done):

Some lucky cook's assortment of Le Creuset pots.
From left to right: 8 qt, 15.5 qt (goose), 5.5 qt.

Watching the video was totally not a waste of time for me, because (THANK YOU, MICHAEL RUHLMAN!!) I have now been liberated from the angst of presenting lovely cuts of poultry meat to my guests: he just chops up EVERYTHING except the breast. I also learned how to keep the poultry meat hot AND moist while hubby is carving (am I the only cook who stresses about the turkey meat not being hot enough when you serve it? And the only cook who's dumb enough not to have figured out Mr. Ruhlman's brilliant yet painfully simple method by this point in my life?) He keeps the cut up meat in a shallow covered pan of hot stock. So much more sensible than putting it on a cold platter. I am now actually looking forward to cooking the turkey this year! Though I do realize I will never, ever own cookware made by Le Creuset. (And no, daughters, that is not a self-pitying passive aggressive hint. The stuff is just. Too. Expensive.)

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