Hey Kong, When I make cassoulet I do confit and use both the breast and leg/thigh. I will do them together in the traditional way of slow and low in fat with the addition of garlic, onion and herbs for added flavor. As for beef, I have never done it but I would be willing to be its good, anything cooked in fat cant be that bad.
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Taste: The sensation derived from food, as interpreted thru the tongue to brain sensory system.
Flavor: The overall impression combining taste, odor, mouthfeel and trigeminal perception. |