Duck fat versus goosefat..

[mockchoc]

Which is the best do you think.

I have only ever tried them once for roasting things like potatoes so I'm not sure.

Also my goosefat went mouldy in the fridge, perhaps I sealed the jar while it was still warm but I'm not sure this is the reason.

Any ideas on this?

[Deleted]

I really don't know what the difference is between the two types of fat. To my knowledge, I have only every used duck fat.

[happytraveller]

I much prefer to use olive oil.

[Deleted]

I use olive oil for practically everything, but if I happen to have any duck fat when I want to roast some potatoes, I definintely use the duck fat. After all it is such a magical product -- it should normally give you a heart attack, but the region that gobbles the most of it has a lower rate of heart disease than the rest of the country.

[mockchoc]

I have been reading some facts about duck fat and it is apparently not that bad for you.

Much healthier than butter and margarine should never be touched.

[mockchoc]

I just read that you should add a teaspoon of salt to your fat to make it keep better.

[tillystar]

I use Olive Oil for everything as well; except for roast potatoes if I am lucky enough to ahve some duck fat handy. I have only used goose fat for roast potatoes at Christms when I buy a tin of it. To be honest I can't recall much difference between the two.

[mockchoc]

Gosh, I should do a thead about everthing I have..

I have a few different olive oils like pure or light, extra virgin oil, sesame oil, black sesame oil, peanut oil, white truffle oil, black truffle oil, porcini oil, sunflower oil, .. i have to go see what else.. brb

ok.. avocado oil, macadamia nut oil, and rice bran oils.

Don't ask about my salt collection.

[tillystar]

blimey mockers!

I do have sesame, sunflower and peanut oils, as well as flavoured olive oils that have been gifts, but mainly its plain old olive oil I use.

[Deleted]

I think I have four oils: olive, chili, sesame and an all-purpose yellow oil which is a mix of two or more of the classics (sunflower, canola...).

[happytraveller]

I have a really really nice lime olive oil that is superb on fish. But I also love to dip fresh pain paillasse in it.
Mockers, that is a very impressive collection !

[Deleted]

I have a sealed jar of goose fat in the fridge a friend brought back from London,expiration date is 7/09 and my husband is nervous about using it. Says we don't know what it went through (you'd have to know the friend). I fear he'll toss it so I need to go hide it.
I put up several jars of Moroccan preserved Lemons every year (there are a gazillion recipes). Mine are leached with kosher salt then packed in jars of olive oil. Some I layer with black peppercorns,bay laurel,cinnamon stick. Use with many dishes but best with tagine.

[mockchoc]

Oh I forgot canola oil that is hiding in the back of the cupboard.

Yes not a bad collection but I don't have any infused oils and haven't ever tired them. Not sure if I want them or not. I think I should start a thread on that.

casimira, I am still to try preserved lemons oddly enough. My husband doesn't really like cous cous so I guess that is why.

Today I bought some truffle salt after trying my friends that he got for Christmas.

My eldest son laughed at me and said I'm a foodie snob for wanting it to put on home-made french fries It really is so good though!

[mockchoc]

Ok it's been a couple of days and no one could tell me which is better so I googled around and it seems goose fat is better than duck.

Shame we've run out of stock at work and only have duck. Need to get more in!

[happytraveller]

Where do you work mockers ? In a food shop ?