El confit es una técnica de conservación que resulta de cocinar durante mucho tiempo a fuego muy lento unos alimentos en grasa o azúcar (almíbar). Se emplea tradicionalmente para piezas de carne que se confitan en su propia grasa y se guardan luego en un envase herméticamente cerrado, inmersas y completamente cubiertas por esa misma grasa para evitar su contacto con el aire. Se pueden confitar también verduras en aceite de oliva. La técnica con almíbar se reserva para confitar fruta y flores.

Leer el artículo completo en Wikipedia · CC-BY-SA

Confit (French, pronounced [kɔ̃fi] or in English "con-fee") comes from the French word confire which means literally "to preserve", a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature — as opposed to deep frying. While deep frying typically takes place at temperatures of 325–450 °F (163–232 °C), confit preparations are done much lower—an oil temperature of around 200 °F (93 °C), sometimes even cooler. The term is usually used in modern cuisine to mean long slow cooking in oil or fat at low temperatures, many having no element of preservation such as dishes like confit potatoes. In meat cooking this requires the meat to be salted as part of the preservation process. After salting and cooking in the fat, sealed and stored in a cool, dark place, confit can last for several months or years. Confit is one of the oldest ways to preserve food, and is a specialty of southwestern France.

Leer el artículo completo en Wikipedia · CC-BY-SA