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A question about a recipe: Confit of Pork Parmentier

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I have a question about the recipe "Confit of Pork Parmentier" from thirschfeld. if making in advance should we take the pork out of the liquid before refrigerating

asked by Jacob almost 3 years ago

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4 answers 906 views
730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

No, it says in step 2 (maybe it was 3) that you can make it up to 3 days in advance and leave it in the cooking container. Definitely leave it in the liquid. The recipe sounds delicious.

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23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

No way! The whole idea of "confit" is moisture, slow cooking in a fat braise. You will risk drying out the meat, in fact, my experience is that meats cooked in this manner age beautifully-it'll be better in a few days!

72b8c92f c97c 49cf 8fc2 4b08462521f6  me
added almost 3 years ago

If I were to confit the pork in advance when it was done cooking I would just slide the whole pot right into the fridge and leaving the pork submerged in the fat.

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730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added almost 3 years ago

I love it when questions lead me to new recipes. I have a about 3 lbs of boneless country pork ribs from a heritage pastured pig. It's certainly fattier than pork loin, but I think it may work well. What do you think?

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