Quote:
|
I disagree with blueicus only to the extent that since confit includes some preservation as part of the flavor building process, I'm not sure I would call meat slow cooket in fat confit unless it had been cooled, congealed, sealed and held for at least an intermediate period. The distinction is purely linguistic, otherwise I agree entirely with the substance.
|
While I would agree with that BDL, most restaurants don't have the money, time or place to "store" confit for months on end before serving. Most often it starts seeing use the day after it is made, or sometimes, the day of. I do have to agree with many of the "french" chefs I have worked with when they say that confit doesn't start tasting really good until after it has sat for a month or more, covered in fat.