Great article...I too have become a big fan of steaming. Can I challenge your classification of confit as a wet-heat cooking method? I would think it would be dry-heat/lots of fat, in the same way deep frying is a dry-heat method (slow deep frying?) I’d love to hear your thoughts on this
yeah i really struggled with this classification. I think there's a great argument either way. Deep frying for sure dry method. But something about the steam that accumulates in the confit and the juices released into the fat made me go with wet.
Don't even get me started with braising. It's wet.
Great article...I too have become a big fan of steaming. Can I challenge your classification of confit as a wet-heat cooking method? I would think it would be dry-heat/lots of fat, in the same way deep frying is a dry-heat method (slow deep frying?) I’d love to hear your thoughts on this
yeah i really struggled with this classification. I think there's a great argument either way. Deep frying for sure dry method. But something about the steam that accumulates in the confit and the juices released into the fat made me go with wet.
I can get behind that