[Sca-cooks] Slightly OOP - Made Confit yesterday
johnnae at mac.com
Thu Jun 30 11:08:22 PDT 2011
BTW-- How are the molecular gastronomy experiments going?
On Jun 30, 2011, at 12:41 PM, Michael Gunter wrote:
> I've always heard and even eaten confit but always considered it to
> be too challenging, especially
> in getting so much duck fat. Well, I read an article stating that it
> could be any kind of liquid fat and
> not just rendered fat. So I decided to to a duck confit in sugo
> using olive oil instead of the rendered
> fat. snipped
> Other than what feels like a waste of cheap olive oil making the
> confit was very easy and the end result
> is amazing.
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