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Questions tagged [confit]

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2
votes
2answers
221 views

What's the difference between confit and fondant potato?

So they both seem to always require relatively long cooking in some kind of liquid containing fat. The only difference I seem to be able to find is the shaping of the potato and colouring of it by ...
1
vote
2answers
125 views

Is this cooking method likely to yield a tasty pork chop?

So I'm thinking of doing three things to a piece of pork. First salt it for a day Then Confit it Then Smoke it Is this overkill or can this make some good pork?
1
vote
1answer
235 views

How do I confit a Pork Neck

I am wondering about how is the best way to confit a pork neck. Is it best to confit a whole piece or should I chop it up before? What kind of oil or fat should I use? What is the correct ...
1
vote
1answer
900 views

What is the fastest way / highest temp you made duck confit?

I know I know this is supposed to be a slow thing, but how have you "cheated" and got away with it? Most recipes calls for at least 4 hours of cooking and at less than 275F. Cooling then re-crisping ...
4
votes
1answer
1k views

Why do chicken wings turn chewy if cooled between cookings?

I prepared some chicken wings by: Place chicken wings, raw, in cool oil. Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven). Heat peanut oil in deep fryer to 370°F (as high as the ...
3
votes
1answer
4k views

What's the correct temperature to prepare confit cod?

I've been cooking confit cod at 40°C (104°F). Once it reaches 40°C, I keep it for about 5 minutes and take it out of the oven. However, the thinner parts of the cod lose more moist than the thicker ...
16
votes
2answers
2k views

The science of confit

In recent weeks I have made both duck leg and pork belly confit with rich tasting and great texture results. I want to experiment with this technique further but to do so, and avoid wasting meat and ...
3
votes
5answers
21k views

What is the traditional accompaniment for Duck Confit?

I have a few duck legs that I made a confit from earlier this week. I'm thinking of serving them with Parmesan Dauphinoise and some beans from the garden tonight. I was wonderring though, what would ...