It is no secret. I have a food love affair with confit! I have a fascination with some of the older cooking methods! The process of making confit originated as a means of storing food for future use. Keep in mind, refrigeration as we know it, has only been around for about a hundred years. Prior to the wide spread introduction of mechanical refrigeration, food was either kept on ice, consumed fresh or preserved. If preserved, it was often kept in a root cellar. This where confit was stored. The process of making confit dates back to the 13 th century, according to some sources. This was well before the times of mass industrial farming and food production. The time period was truly a time of “local food” and “nose to tail” cooking. According to Larousse Gastronomique (1988), the meat in a confit can be “pork, goose, duck or turkey”. Regardless of the type of meat the process is the same. Simply put, to make confit, you season the meat or poultry. All
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