Confit is a food preservation and cooking technique that originates in French cuisine. Let's find out how to make it and many recipes to test ourselves immediately
The confit is a conservation and cooking technique that originates in French cuisine. The concept – as far as the storage – it's simple: completely cover the dishes with grease to keep them longer. There cooking confit, at the same time, combines the coverage of food with fat at low temperature which maintains the properties of the food unaltered. It's about a technique which requires a lot of attention as the cooking temperature must necessarily be constant during all phases.
With what types of food can you use confit cooking
Confit cooking can be done with meat, especially goose, duck, lamb, rabbit, but also with some types of fish is, using vinegar, oil or sugar, also with vegetables and fruit. THE fat used to cover the foods are mainly oil and butter, but they can also be used, with satisfactory results lard and goose or kidney fat. The fat with which the food is coated – after it has cooled down – can be stored in the fridge and then reused for other preparations.
Tips for cooking confit
The first fundamental advice is to completely cover the alimony to cook with fat and keep the temperature constant – between 70 and 80 degrees – throughout the cooking time. Cooking confit it can be done both in the oven (certainly easier) and in the oven pan, but in this case the use of a lid is essential.
When preparing the meat, before cooking, the marinating with water and salt, to eliminate a little liquid naturally present in food. It is also a good idea to choose not too large sizes and use one probe for continuous grease temperature monitoring.
The most famous recipes with the confit technique
When we talk about confit we cannot avoid talking – as mentioned – of meat. Duck for example, but also pig, rabbit is lamb. You should also try the recipes featuring fish, such as the sea bass, the trout and the cod (remember that the cooking temperature for fish is lower than that for meat) and vegetables and vegetables, such as the very famous tomatoes.
In this case, the recipe calls for the use of a drizzle of extra virgin olive oil, a spoonful of brown sugar, thyme or other chopped herbs, such as basil or oregano, with a clove of garlic, salt and pepper. Everything is cooked in the oven at 140 ° C for two hours and the tomatoes are served, which have become so sweet, as you like, for example in a bruschetta, or as a side dish for fresh cheese, or to accompany a second of light meat.
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