Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying.

2021年8月11日 · Confit is a preservation technique to help you prep ahead to build a well-stocked pantry, lower cooking time for French-inspired meals at home, and allow you to enjoy fresh flavors even when a vegetable is not in season.

2024年3月10日 · Traditionally, confit simply refers to any sort of preserved food, whether it's meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth.

2023年3月16日 · "Confit" is a French cooking term that refers to cooking fatty cuts of meat slowly in their own, or some other animal’s, fat. Although it may sound fancy, the technique is actually quite simple to execute at home.

2025年3月4日 · Duck confit is a classic French preparation that produces silky, tender meat that can be preserved (what "confit" means in French) for a long period of time, thanks to the protective, air-blocking seal formed by the rendered fat that the duck is submerged and cooked in.

2023年2月20日 · This recipe gives you step-by-step instructions for making garlic confit at home by slowly cooking cloves in oil until tender and sweet.

2025年1月2日 · Confit is a way to preserve meat by slowly cooking it at a low temperature fully submerged in fat or oil. Duck or goose confit, originating from the Southwest region of France, are most well-known. They use rendered duck or goose …

2023年2月4日 · Confit (pronounced cone-FEE) is traditionally a technique for preserving poultry and meats such as duck, goose or pork that involves cooking the meat in its own fat and then …

2023年8月6日 · Silky, nutty-tasting garlic confit is a faster, stovetop alternative to oven-roasted heads—without any of their mess or waste. And it yields a valuable byproduct.

2021年12月16日 · Here’s everything you need to know about confit, plus how to confit anything from vegetables and meat to fruit and garlic using the All-Clad D3® 3-Quart Sauté Pan With Lid—my confit vessel of choice for its deep, straight walls and even heat distribution.