User
Give me the confit recipe.
ChatGPT
Confit is a traditional French dish in which meat or fish is slowly simmered in fat at low temperatures. Here is a basic recipe for meat confit.
Basic recipe for meat confit
material:
4 duck legs or chicken thighs
80g salt
40g sugar
4-5 garlic cloves (peeled)
2 bay leaves
2 pieces of thyme (or bayerly leaves)
1/2 tsp black pepper
500g pork fat or duck fat (or olive oil) (enough to completely cover the meat)
procedure:
Prepare meat:
Sprinkle the surface of the meat with salt and sugar. Make sure to massage so that the salt and sugar are evenly distributed. Add garlic, bay leaf, thyme, and black pepper to taste. Place the meat in an airtight container and let it rest in the refrigerator for 24-48 hours (marinade).
Make the confit:
Remove the meat from the marinade, lightly rinse the surface of the salt and sugar and wipe dry. Preheat oven to 120°C (250°F).
Stew meat:
Melt the pork fat or duck fat in a pan and cover it with the meat. Place meat in an oven-safe, airtight container and simmer on low for 2-3 hours (1-2 hours for chicken thighs). It is important to heat slowly until the meat is tender.
Cool the confit:
Remove the meat from the pan and lightly wipe off excess fat. Place the meat in an airtight container and let it cool completely.
Serve:
Store the confit in the refrigerator and serve warm when needed. It is usually served with bread or salad.
Meat confit is a traditional French dish because it can be preserved for a long time by simmering it in fat. Confit can be made with olive oil, but pork or duck fat is recommended for a more traditional flavor. Please try!
User
Tell me some arrangements with Japanese processed foods.
ChatGPT
Confit is a French dish, but by arranging it using Japanese processed foods, new flavors and ideas are born. Here are some arrangement ideas:
Chicken miso confit:
Chicken or chicken thighs are marinated in salt and miso to make miso confit. By slowly adding fat while cooking at a low temperature, the chicken is infused with the flavor of miso.
Confit salmon in olive oil:
Marinate the salmon with salt and herbs and make a confit with olive oil. Slow cooking at a low temperature ensures that the salmon is tender and coated in a flavorful olive oil.
Pork confit in soy sauce:
Pork is marinated in a salty-sweet marinade of soy sauce and sugar to make an arranged soy sauce confit. Pork is soft by confit and the flavor of soy sauce is fragrant.
Mackerel potherb confit:
Mackerel is marinated with salt and flavored vegetables (garlic, ginger, green onions, etc.) to make flavored vegetable confit. By slowly cooking at a low temperature, you can create a dish that combines the flavor of mackerel with the aroma of potherbs.
These are just ideas, and you can enjoy various combinations depending on your preferences and arrangements. Combine Japanese processed foods with confit and enjoy your own original dishes!