Confit is a French technique mostly used for meats; chefs use it to enhance flavor and texture. The chef learned the art of confit in culinary school.
Pro Tip 2/3
Preservation Origin
Historically, confit was a preservation method before refrigeration, now a gourmet delight. Confit was essential for storing food over harsh winters in the past.
Pro Tip 3/3
Not Just Meat
Although traditional, confit is not limited to meat; vegetables and fruits can also be confited. She served a delicious tomato confit at the dinner party.