Posted on 12/30/2017 7:51:30 AM PST by Elderberry
If you’re planning a festive event for New Year’s Eve—or even if you’re just planning a quiet dinner at home—why not take some time to enjoy your last carefree meal before your New Year’s resolutions kick in on January 1st? There’s still time. Eat some beef that’s been slow-cooked in fat. Make Brisket confit. You won’t regret it.
Confit of beef brisket is a sumptuous, meaty, gem that sticks to your ribs and is perfect for a cold winter night. It adds just the right touch of indulgence to the last night of the year. Take a twist on tradition and shred it onto a salad, or do one better and go main-course with this hearty polenta underneath it. The new year will look more promising with this dinner under your belt; and with a good thermometer, you can be sure your results will make for a memorable night.
Confit: what is it?
“Confit” is a French term that has taken on the meaning “preserve.” It comes from the old French confire, to prepare (and, by extension, to preserve), and refers to the origins of this method of cookery. “Confit” was a means of preserving foods in an age before refrigeration. The most famous of confits, duck confit, was made by slowly cooking lightly cured duck legs in rendered duck fat, and then storing the cooked legs in the fat. The congealed fat would create an oxygen and bacterial barrier that would allow the duck to be kept for months, if not longer, before spoiling.
Today, people make confit more often for flavor than for preservation, but it is still nice to remember where this dish comes from and carry some of that weight of history into our cooking.
(Excerpt) Read more at blog.thermoworks.com ...
Small grill ?
I was given my apple corer as a gift about 5 years ago. Especially good for making applesauce for canning quickly, great for an apple tart, all slices are so even. The first time I ever saw an apple corer was in 1979 on our honeymoon. We went to Puerto Rico. Out on the street was a man set up with one and he had a bushel of oranges. He used it as a peeler, not a corer or slicer. Just speared the orange and peeled off the outer tough skin. Left a good amount of the inner skin on. Then he sliced a little off the top. You could squeeze the orange easily and just drink it. Never gave a thought to apples and did not think of this tool again. When my good friend gave me one I was happy to put it to use, and it is very easy to clean. Maybe one day I will try it with an orange.
Never thought to try it with an orange. If I showed my boy with special needs who loves orange juice, he would empty the orange tree outside in 5 minutes, coring and sucking each fruit! So I won’t try it in front of him! Lol.
No, we have to choose with recipes between dairy and meat. So if we did do the turkey bacon (which I love) we’d have to forgo any butter or cheese in the volcano. Maybe the potato would stand on its own since the peel is on it I think?
Remember on the orange you don't core them - just peel and slice a little off the end (presumably the end you speared)for the juice to come out of. You have an orange tree! How nice.
Hot granite surface cooking with cheese broiler underneath.
You best take a look.
https://www.youtube.com/watch?v=N5viBAAxsew
Got me (and them) nailed. :-)
Interesting.
I had to look up the word...
Looks like fun ! Did you try it out yet ?
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