A short while ago I asked you all about goose fat as opposed to other fats, re cooking. My concern is that olive oil breaks down at a relatively low temperature and I want to use the best cooking fats.

So, since I like duck fat and chicken fat...and heard that goose fat is better....

I got some goose fat mail order and have been using it for cooking.

First of all, it tastes GREAT. It's probably better than butter.

Second, it works well for cooking although it's different from, say, rendered beef fat. It's not an ultra high temperature fat but it works pretty well at high temperatures.

Third, it has about the same fat composition as clarified butter as I found out.

I highly recommend it!

--Richard