2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Today, there are many ways to preserve food that will preserve it long after it has been prepared. Today's culinary achievements in this regard are the result of many experiments that began in ancient times.
Over the centuries, people have tried to preserve the food they have prepared for a long time through various types of processing. One way to preserve cooked food for a long time is confit, or more processing with the conf.
Confiting - an old method of storing meat
Photo: Yordanka Kovacheva
The origin of this type of culinary treatment is a French contribution. It dates back to the Middle Ages, when fruits with sugar were stored, whence the words jam and confetti.
The confitting method began to be used for canning various types of meat and was especially popular in the southwestern part of France. There, people kept the meat for a long time, covering it with a layer of fat and thus preventing the access of air, which would spoil the meat.
What necessitated the confitting of meat?
In the 19th century, a lot of corn began to be grown in the Bayonne region of France. This makes it possible to fatten birds, especially geese, and various goose liver specialties become a culinary temptation for the French. Due to the lack of refrigeration appliances, a way of canning is being devised. This is keeping the cooked product in its own sauce. It turned out to be very successful and the duck confit specialty dates back to that time.
How to confite different meats?
Confiting is essentially slow cooking of meat at a low temperature, below 100 degrees. Poultry and meat are cooked, as long as they are fat. Cooking is slow, in its own fat, and then the meat is stored in it. The confit technique is effective because the fat creates a thick layer around the meat and prevents bacteria from penetrating and spoiling it.
Except as a term for canning meat, conf is also a process of heat treatment that must be strictly observed. Cooking is done slowly, continuously, on low heat in its own fat sauce, and the temperature must be kept constant. The meat is not fried, but cooked slowly and so all the flavors and useful ingredients of the food product are preserved.
Once the meat is cooked to be stored, it should be poured into a deep pan of the fat, cooled until firm, then the cooked duck legs or other meat arranged, and again topped with the remaining fat so that to cover. The container is then tightly covered and stored in a cool place for a long time.
In this way you can prepare and preserve pork, mutton, goose meat or other animal product with fats.
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