A pinch of knowledge

All meat lovers will agree that the best piece of meat is one that is juicy on the inside, but has a delicious, seared crust on the outside. This difference in texture is a real treat for the palate. However, the crispy crust does not usually come into existence by itself. It is a real art that requires culinary skills and intuition, but also knowledge!

If you want to cook the meat and make sure it has a lot of flavor, brush it with a little goose fat. Fat is the carrier of flavor. As a result, the surface of the meat will be heated more evenly, and the meat will turn out juicy and crispy. This is especially true for turkey and chicken that are both low in fat.