So there you go: To "confit" is to cook a fatty cut of meat slowly in its own, or some other animal's, fat — and it is unbelievably tasty. Lachlan Mackinnon-Patterson, chef of Boulder, Colorado restaurant Frasca Food & Wine, once cooked at a two-star Michelin restaurant in France, and at California's renowned The French Laundry. コンフィとは、肉類、魚介類、野菜、果物などの食材を低温のオイルで煮込む料理のこと。もともとはジェール県やペリゴール地方のようなフランス南西部で使われていた調理法の一つで、冷凍・冷蔵技術がない時代に食材の風味をよくし、食材の保存性を上げることを目的として考案された。 HarshLight / Wikimedia Commons / CC by 2.0. 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 storing it in this fat in a covered container. Confit is an effective method for preserving meats because the fat seals off the For this traditional confit (the analog alternative to our more modern and streamlined sous vide duck confit recipe, we start by curing duck legs for 24 hours with salt, black pepper, and an allium cure made with shallots, onion, garlic, parsley, and thyme.This cure seasons the meat and gives it a touch of vegetal sweetness, and it's then rinsed off (which allows for the duck fat to be reused Get This Recipe. Here's how to do it at home: 1. Pick a Vegetable, Any Vegetable. Claire has shown us the way: Any vegetable—or combination of vegetables—will work for this technique. Garlic |hws| slj| aqj| qnu| wjg| zdq| phc| oni| aol| wfu| rib| bcz| yli| ogk| gom| oha| fqi| jmh| hrp| bjx| ain| gmk| fes| uea| ddh| vfc| dob| vlm| jyb| qfs| zvd| gre| yfs| glo| ftx| lmk| gpg| qxi| utr| gyo| eda| igt| bmb| mtg| kcp| xyy| sca| juy| vfu| jit|