A question about a recipe: Confit of Pork Parmentier

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

  • Posted by: Jacob
  • December 6, 2014
  • 1185 views
  • 4 Comments
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Recipe question for: Confit of Pork Parmentier

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Susan W
Susan W December 6, 2014

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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ChezHenry
ChezHenry December 6, 2014

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!

thirschfeld
thirschfeld December 6, 2014

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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Susan W
Susan W December 6, 2014

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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