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Originally Posted by market caterer  potted meat, cheese or shrimp differs from confit how? |
Confit also generally implies that the product to be preserved is slowly cooked in its own fat. By that logic there is no true tomato or onion confit and the same would hold true for cheese and shrimp. Potted meat doesn't have to be cooked strictly in fat, just covered with layer of fat to keep the air out. Not really confit by my definition, rillettes instead , but delicious just the same.