I was recently invited to write about a new trend in American cooking, and I was intrigued.
The word “goat” seems to have a lot of baggage with people who use it to describe an animal that looks like a goat.
So I thought, “why not go a little more exotic and use it as a way of talking about an animal?”
The Goat Head recipe was the result.
It’s not hard to make a goat head at home.
Just chop up some raw goat, rinse it down with some hot water, and put it in a bowl of ice water for a couple of hours.
The goat head will absorb some of the saltiness and flavorings that you add to the bowl, so you can enjoy it without being tempted to throw it out.
Here are some tips on how to cook a goat’s head: 1.
Wash the goat head and pat dry it with paper towels.
It takes about five minutes for it to get nice and dry.
Pour in a little hot water.
You don’t want it too hot to break down the proteins in the goat.
Add some sugar to the hot water and cook it for a few minutes.
Put the goat in the fridge to cool down and firm up. 5.
Chop up the goat and put in a baking dish or a bowl.
After it’s cooled, pat it dry and then pour it into the refrigerator.
Once it’s chilled, it should be soft enough to cut into small pieces and use as a salad.
Serve with fresh herbs and cheese and drizzle with olive oil.
It is best to serve this as a side dish to grilled chicken, so it can be used as a topping or topped with other ingredients.
You can make goat heads in the oven at 350 degrees F for two hours, but it’ll cook even quicker at 400 degrees F. I use the leftovers to make the goat heads on Sunday mornings.