Saturday, February 23, 2008

sous-vide vs confit

sous-vide, you vacuum pack all your ingredients and put it in a water bath at a specific temperature for a specific amount of time.

confit, you rely on the meat to have fat (a lot of fat), so that when you cook the meat, the fat renders into a liquid, it will be immersed in its own fat for a set amount of time. The temperature doesn't need be precisely held or be cooked in a vacuum sealed bag that sous-vide requires, and can be cooked in an oven.

you can use the sous-vide method to make something confit, as long as the meat is very fatty like duck, but you cannot use confit method to make sous-vide anything

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