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Confit

usgb/ˈkɔːnfi/Volume
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Culinary TechniquePlay
Confit is a French technique mostly used for meats; chefs use it to enhance flavor and texture. SlideThe chef learned the art of confit in culinary school.
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Preservation OriginPlay
Historically, confit was a preservation method before refrigeration, now a gourmet delight. SlideConfit was essential for storing food over harsh winters in the past.
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Not Just MeatPlay
Although traditional, confit is not limited to meat; vegetables and fruits can also be confited. SlideShe served a delicious tomato confit at the dinner party.