Finally cracked open the beef shin confit I'd made. Seven+ months in the fridge. Still good. Fried it up a bit like shawerma -- wonderful combination of tender & crispy. Really good. Definitely something to try again.
Very easy! Just slow-cook meat in fat. Goose fat works perfectly. Yeah, you can rub the meat in salt and spices for a day or two beforehand, but in essence you just poach it in fat, then store it in the fat.
Fergus Henderson's "Nose To Tail Eating" has a simple description.
Getting critical mass on the fat is the hardest part (and potentially most expensive bit if you're buying goose fat separately). But it's reusable so once you get going you'll essentially never stop. You can start with lard and chicken legs if you want a proof-of-concept.
If Traci comes to London in October for a business trip, please show her how to make confi =)
ReplyDeleteVery easy! Just slow-cook meat in fat. Goose fat works perfectly. Yeah, you can rub the meat in salt and spices for a day or two beforehand, but in essence you just poach it in fat, then store it in the fat.
ReplyDeleteFergus Henderson's "Nose To Tail Eating" has a simple description.
Getting critical mass on the fat is the hardest part (and potentially most expensive bit if you're buying goose fat separately). But it's reusable so once you get going you'll essentially never stop. You can start with lard and chicken legs if you want a proof-of-concept.
ReplyDelete