Quote:
Originally Posted by KYHeirloomer  Am I missing something here?
I thought confit meant to poach in its own fat. Thus, duck confit is duck that is poached in duck fat.
How does the word apply to peppers at all?
From the hint you've given, I would guess you have a tappanade of roasted red peppers? |
Confit is a cooking term for a variety of foods, most often meats, preserved by being salted and cooked slowly in their own fat, the most common and best known being confit d'oie (goose) and confit de canard (duck). Confit is also a condiment of fruit or vegetables cooked to the consistency of jam. Other foods, such as garlic or lemons cooked and preserved in oil or lard can also be a considered confit.
I suppose if the peppers are cooked to the proper consistency, they could be considered a confit, but I'd most likely think of the dish as something other than confit.
Shel