[Sca-cooks] Re: Sca-cooks digest, Vol 1 #693 - 22 msgs

[Elaine Koogler]

Philip & Susan Troy wrote:

> Yes, somewhat like a bagna cauda, except this cooks more slowly than any
> bagna cauda I've ever seen, and it isn't really meant to be eaten hot
> (although you could, I suppose). This is intended more as a
> preparation/preserve for keeping, rather than for immediate consumption.
> My feeling is that if it's for immediate consumption, why not include
> the anchovy ;  )  ?
>

Oh.  The recipe we have/use calls for the bagna cauda to be cooked in the oven for a couple of hours.  How long would the confit cook?

Kiri