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Technical

Confit

kahn-FEE

Confit is a technique in which meat or certain vegetables are cooked slowly for a long time at a low, steady temperature in their own fat or plenty of oil. The low temperature softens the texture; the cooked product can be kept in its fat in the refrigerator, but the fat does not preserve it at room temperature. Vegetable confits such as garlic confit should be kept in the refrigerator and used within 4 days, or frozen. Duck confit is the best-known example of this method.

Where It’s Used

“Submerge the duck legs in fat and cook them slowly in the oven at a low temperature for a long time.”

Glossary

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F
Karsilastirma

Frying

Frying is the process of cooking food in hot oil so the outside browns and becomes crisp. Heat transfers quickly through the oil, and cooking time is generally short. It is commonly used for vegetables, meat, and pastries.
R
Karsilastirma

Roasting

Roasting is a technique in which large pieces of meat or vegetables are cooked in the oven over a long period with dry heat. A brown crust forms on the outside while the inside cooks slowly. It's generally preferred for whole cuts of meat or poultry.
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