Confit (pronounced con-fee) is a French term for various kinds of food (fruits, vegetables and meats) that have been slowly cooked in oil or sugar water (syrup). Sealed and stored in a cool, dark place, a confit perishable is good for several months. The technique is one of the oldest known ways to preserve food without refrigeration, dating back to medieval times. A meat confit begins with salted and seasoned cuts that are submerged in rendered fat (not to exceed 185°F /85°C.) and slowly cooked. In a restaurant context, confit more specifically refers to achieving two textures in meat dishes like Confit Port Ribs: tender bites falling off the bone but encased in a crispy outer surface – a culinary feat worth the effort. The technique produces an equally impressive result with garlic, tomatoes, and even potatoes (tortilla de patata), producing a butter texture with intense flavor.
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