If we can all agree I think that in general most take the term confit to mean something that is cooked in its own fat (yes/no?). If that is the case, then what are some other chefs thoughts on the obvious mis-use of this term by many today? The reason I ask is because I have seen menus that sport "cornmeal confit". What are some thoughts on the mis-use of cooking terms?
The term confit and other mis-used words....
nicko
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I agree completely with Cape Chef. To describe as a confit any food cooked slowly in oil or animal fat has become perfectly acceptable. A confit of tomatoes (at least as per Jean-Georges Vongerichten) consists of tomatoes merely sprayed with olive oil and cooked for about two hours in a very low oven. I can see no problem with the terminology there.
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