My understanding is that it originally meant the cooking and preserving of meat in its own fat - normall duck, goose, pork. Coming from the the French verb 'Confire' - 'To Preserve'
Now on menus you see Confit tomatoes, garlic, apples and more or less anything. So what does it mean in today's sense ?
2006-09-27 22:08:26 · 6 answers · asked by Gary S 3 in Food & Drink ➔ Cooking & Recipes
A specialty of the Gascony region, confit is a preserved food item, usually a meat like duck, goose, or pork.
The meat is salted and cooked slowly in its own fat. It is then packed into a pot and covered with the cooking fat, which works as a seal and preservative.
Confit as a preparation is not applied to meat alone.
For example, a head of garlic or a lemon can be cooked and preserved in oil or lard.
2006-09-27 22:25:36 · answer #1 · answered by flowersunwind 1 · 0⤊ 0⤋
fruit confits are traditionally fruit preserved in sugar -- it doens't have to be fat --
i have seen confits that were like pastries in marmalade -- i think that is more contemporary --
2006-09-28 05:34:07 · answer #2 · answered by Anonymous · 1⤊ 0⤋
Just another name to sell there goods.Its amazing change a name & there goods fly out the door.
2006-09-28 05:42:34 · answer #3 · answered by Ollie 7 · 1⤊ 0⤋
when i see it on menu and it seems a bit out of context,i think it is something reduced down quite a bit and pressed so it is full of flavour
2006-09-30 11:54:47 · answer #4 · answered by laura_sgc 3 · 1⤊ 0⤋
Load of B@**~#ks . It gets used foranything nowadays. Mostly in pubs that want to seem trendy.
2006-09-28 05:29:25 · answer #5 · answered by SilverSurfer 4 · 2⤊ 0⤋
it is anything cooked slowly in liquid, once we said poached
2006-09-28 05:16:00 · answer #6 · answered by Jane S 4 · 1⤊ 0⤋