Hi folks. Tonight I made some roast potatoes using goose fat for the first time as I had tasted them like that before and they are the best but I found the stuff was very hard like real butter when I tried to get it out of the jar it came on the spoon in tiny bits so it took ages for me to get enough out to cover the potatoes. I was wondering if any-one knows how to measure out the fat or if there is a way of softening it so it comes out in bigger bits.
Best wishes. Sarah _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
