"Eating such a big goose should be quite enjoyable, right?"
Shen Jiayue came into the kitchen, first looked at the pumpkin inside the roasting machine, and then leaned beside the brining pot, gazing at the almost twenty-pound goose, starting to imagine its taste.
Lin Xu said:
"It's not just enjoyable to eat; the brining process is quite satisfying too."
To make Chaoshan brined goose, you not only need the technique to prepare the brine but also enough physical strength.
This is because during the brining, you need to repeatedly pull the goose out of the brine, let it drain, and then put it back into the brine to enhance the tenderness and firmness of the goose skin.
This process demands significant arm strength, not only to lift the goose but to do so steadily, as the meat becomes quite tender when the brined goose is nearly cooked, and being too forceful can cause the goose's body to break or the neck to snap.
