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ing. Place the strips in the pot. Cut or break some of the strips apart to fit them in the pot properly. Allow the kombu to boil and so ften for 20 to 30 minutes. Stir occasionally as needed to avoid the seaweed sticking to the bottom of the pot. 3 Drain the kombu in a c olander. Place a bowl underneath the colander if desired to catch the kombu-flavored water, which you can use as a nutritious soup stoc k. Chop up the kombu and add it to your recipe.1 Fill a barbecue chimney starter with 10 barbecue briquettes and a sheet of newspaper. best programmers fonts Light the newspaper in the chimney to heat up the briquettes. Wait until they are gray and glowing. 2 Add enough sawdust to fill a sauc epan halfway. Place two hot briquettes in the saucepan using tongs. Partially close the saucepan, using its lid, but leave a 1/2-inch c aql inspection chart sgs rack. 3 Put the saucepan into the bottom of your barbecue grill; it acts as the hot box for the cold smoker. Place a thermometer into t .

r the first layer burns and add more briquettes when needed. 5 Test the food after three hours and smoke for up to six hours.Wild Goose Wild goose is a dark-meat bird without the gamy flavor that typifies other game birds. "Joy of Cooking," a well-known culinary source, notes that goose can taste like roast beef, especially if it is soaked in a marinade. Wild geese raised in captivity have a milder fla vor than geese found in the wild but still have a more intense flavor than found in traditional domestic geese. Unlike farm-raised bird taskbar icons download s, wild geese have little fat on them; unless there is some liquid introduced, they will dry out when roasted or grilled. Health Advant ages of Marinades A marinade is a healthy way to prepare your wild goose for cooking. An acidic marinade made with wine, vinegar or cit aql inspection chart sgs rus tenderizes the goose, making the meat moist and juicy as it breaks down the proteins for easier digestion. Although research is inc .

formation of harmful bacteria. Marinating Wild Goose Refrigerate your wild goose while it marinates, as this retards the growth of harm ful bacteria. According to the U.S. Department of Agriculture, you should cook the wild goose within two days of marinating to ensure t hat you are not encouraging bacterial growth that can be dangerous to ingest. Never reuse a marinade that has been in contact with your meat, but create enough to set aside to cook down if you want to make a sauce later. Basic Marinade for Wild Goose The Ohio Department free 3d human textures of Natural Resources provides a marinade that ensures a moist and tender wild goose. Simply mix 1 cup each of red wine, Worcestershire sauce and soy sauce, and add 2 teaspoons of garlic powder. Add rosemary and other spices if you want to increase the flavors. If you a aql inspection chart sgs re marinating the whole goose, triple this amount. Soak the goose and the marinade in a noncorrosive bowl, such as glass, for at least .

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