Literally preserved.
Confit as a cooking term describes when food is cooked in grease, oil or sugar water (syrup), at a lower temperature than deep frying. Meat confit is a specialty of the southwest of France (Toulouse, Dordogne, etc.) and is used in dishes such as cassoulet. Confit preparations originated as a means of preserving meat without refrigeration. Confit. Confit is a generic term for various kinds of food that have been immersed in oil or sugar water. Sealed and stored in a cool, dark place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France When prepared with meat, the confit most often combines herbs such as thyme or garlic and seasonings such as salt and pepper, with oil or fat to become a main ingredient for stews, soups, main dishes, or meat fillings in foods like crepes. A confit is any food that is prepared and preserved as it cooks for long periods of time with sugars, oils, broth, fat, wine, and similar food substances selected for the type of confit being made. Confit of goose (confit d'oie) and duck (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat (never to exceed 85 °C (185 °F)), in which it is then preserved by allowing it to cool and storing it in the fat. Meat confit is a specialty of the southwest of France (Toulouse, Dordogne, etc.) and is used in dishes such as cassoulet. Confit preparations originated as a means of preserving meat without refrigeration. Best Answer: A specialty of the Gascony region, confit is a preserved food item, usually a meat like duck, goose, or pork. The meat is salted and cooked slowly in its own fat. It is then packed into a pot and covered with the cooking fat, which works as a seal and preservative. Confit as a preparation is not applied to meat alone. For example, a head of garlic or a lemon can be cooked and preserved in oil or lard. Definition of CONFIT. 1. : meat (as goose, duck, or pork) that has been cooked and preserved in its own fat. 2. : a garnish made usually from fruit or vegetables that are cooked until tender in a seasoned liquid. ADVERTISEMEN In the modern sense, what does the cookery term 'Confit' mean? My understanding is that it originally meant the cooking and preserving of meat in its own fat-normall duck, goose, pork. Coming from the the French verb 'Confire' - 'To Preserve' Now on menus you see Confit tomatoes, garlic, apples and more or less anything. So what does it mean in today's... The meat is salted and cooked slowly in its own fat. It is then packed into a pot and covered with the cooking fat, which works as a seal and preservative. Confit as a preparation is not applied to meat alone. For example, a head of garlic or a lemon can be cooked and preserved in oil or lard. Traditionally, confit simply refers to any sort of preserved food, whether it's meat, fruit, or vegetables. This preservation takes place by slowly cooking food in a liquid that is inhospitable to bacterial growth. With fruits, this is generally a very concentrated sugar syrup*; with meats and vegetables, a pure fat. While confit is most commonly seen with duck or goose legs—it makes sense, considering it's a technique that stems from southwest France—as a cooking method, it's ideal for any number of meats that are suitable for low and slow cooking. That is, any meats with a good deal of connective tissue that begs for tenderizing. Confit (French, pronounced [kɔ̃fi] or in English con-fee) comes from the French word confire which means literally preserved; a confit being any type of food that is cooked slowly over a long period of time as a method of preservation. Meat confit is a specialty of the southwest of France (Toulouse, Dordogne, etc.) and is used in dishes such as cassoulet. Confit preparations originated as a means of preserving meat without refrigeration. Confit (pronounced cone-FEE) is a technique for preserving meats such as duck, goose or pork that involves cooking the meat in its own fat, and then storing the meat in this fat in a covered container. Preparing Confit. To make a classic duck confit, you'd first season duck legs with salt, brown sugar, garlic and fresh herbs such as thyme and other spices. Then, the duck is simmered in duck fat and water for a few hours.
https://en.wikipedia.org/wiki/Confit http://www.definitions.net/definition/confit http://www.recipetips.com/glossary-term/t--34646/confit.asp https://en.wikipedia.org/wiki/Confit https://uk.answers.yahoo.com/question/index?qid=20060928020826AAz8Ohv http://www.merriam-webster.com/dictionary/confit https://uk.answers.yahoo.com/question/index?qid=20060928020826AAz8Ohv http://www.seriouseats.com/2013/01/ask-the-food-lab-what-the-heck-is-confit.html https://en.wikipedia.org/wiki/Confit http://culinaryarts.about.com/od/glossary/g/confit.htm
what does confit mean