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Confit
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A type of cooking that involves submerging a fresh ingredient into a high-concentrated liquid and cooking for hours at a low temperature (<300˚F). Originally a preservative for meat or fruit as the pure fat oil or high-concentrates of sugar are inhospitable to bacteria.


A type of cooking that involves submerging a fresh ingredient into a high-concentrated liquid and cooking for hours at a low temperature (<300˚F). Originally a preservative for meat or fruit as the pure fat oil or high-concentrates of sugar are inhospitable to bacteria.

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Confit
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