What exactly is confit? Example: garlic confit, duck confit.
Confit is something that is cooked by being submerged in something else. i.e. duck confit - cooked by boiling in oil from cold.
Not heard of garlic confit- sounds delicious!
Confit means to cook at a low temperature, submerged in oil or fat. Please do not "boil" your food in the oil.
It was originally a way to preserve goose in oil. The French would salt the goose thighs with legs attached for a couple of days to draw out the blood. They would then cook it slowly, without boiling it, in its own fat. They would then store it in crocks covered in the fat, which would preserve it. True confit gets better with age. Paula Wolftert in her Cooking of Southwest France has a great recipe for this and a very detailed explanation. Pretty much now days anything submerged in oil and simmered for a period of time is being called confit but it is because of the method of cooking, say the garlic, not actually preserving it.
Thanks for all the answers. I love watching cooking shows and going through cookbooks and whatnot but every time I hear or see "confit" I wonder what in the world they're talking about. I imagine at some point I'll just need to invest in a copy of Pépin's Technique book. Until then, food pickle it is!
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)