Confit (French, pronounced [kɔ̃fi] or in English “con-fee”) means a method of French culinary cooking for various kinds of food that have been immersed in a substance for both flavour and preservation. Sealed and stored in a cool place, confit can last for several months. Confit is one of the oldest ways to preserve food, and is a speciality of southwestern France.
965 resep jamur shimeji ala rumahan yang mudah dan enak dari komunitas memasak terbesar dunia! Lihat juga resep 7. Ca brokoli tahu dengan jamur shimeji enak lainnya.
Confit of goose (confit d’oie) and duck confit (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly. Meat confits are a specialty of the southwest of France (Toulouse, Dordogne, etc.) and are used in dishes such as cassoulet. Confit preparations originated as a means of preserving meats without refrigeration.
Goose Confit Recipe with Tomato Confit and Mashed Sweet Potato
150 g jamur hon shimeji 150 g jamur white shimeji 1 bh cabai rawit, goreng 1 sdm minyak goreng 2 sdm Lee Kum Kee saus tiram premium 1 sdt Lee Kum Kee minyak wijen 3 sdm air ½ sdt lada hitam 1 sdt maizena Cara membuat: 1. Pisahkan jamur shimeji, bersihkan, keringkan dan tiriskan. Panaskan jamur shimeji di dalam minyak dan sisihkan. Siapkan jamur shimeji, saran ambil jamur yg panjang dan besar agar mudah untuk plating. Panaskan sedikit minyak. Lalu mulai tumis bawang putih dan bawang merah hingga harum. Masukkan shimeji, tumis sebentar. Masukkan pakcoy, lalu tambahkan sedikit air. Tambahkan kaldu jamur, garam dan gula sesuai selera. Lalu angkat, plating dan siap untuk. Jika tak sempat mampir ke restoran Chinese Food favorit, mengapa tidak membuat menu jamur shimeji sendiri. Bahan: 150 g jamur hon shimeji 150 g jamur white shimeji 1 bh cabai rawit, goreng 1 sdm minyak goreng 2 sdm Lee Kum Kee saus tiram premium 1 sdt Lee Kum Kee minyak wijen 3 sdm air ½ sdt lada hitam 1 sdt maizena Cara membuat: 1. Cuci bersih jamur tiram, rebus selama 5 menit, tiriskan. Tumis bawang merah, bawang putih, cabai rawit hingga wangi. Tambahkan kecap manis, saus tiram, garam dan merica secukupnya. Masukkan jamur yang sudah direbus, aduk rata, masak hingga bumbu kering dan meresap. Jamur saus teriyaki. Foto: Instagram/@angelia3. Bahan: - 250 gram jamur.
To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, rosemarry and bayleaf then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish deep enough to contain the meat and the rendered fat, and placed in an oven at a low temperature (76 – 135 degrees Celsius/170 – 275 Fahrenheit). The oil should not be boiling into a large bubble, but gently little bubbles. The meat is slowly poached at least until cooked, or until meltingly tender, generally four to ten hours.
The meat and fat are then removed from the oven and left to cool. When cool, the meat can be transferred to a canning jar or other container and completely submerged in the fat. A sealed jar of duck confit may be kept in the refrigerator for up to six months, or several weeks if kept in a reusable plastic container. To maximise preservation if canning, the fat should top the meat by at least one inch. The cooking fat acts as both a seal and preservative and results in a very rich taste. Skipping the salt curing stage greatly reduces the shelf life of the confit.
Confit is also sold in cans, which can be kept for several years. The flavourful fat from the confit may also be used in many other ways, as a frying medium for sautéed vegetables (e.g., green beans and garlic, wild or cultivated mushrooms), savory toasts, scrambled eggs or omelettes, and as an addition to shortcrust paste for tarts and quiches.
Crispy goose skin and tender meat , that’s confit all about !
Heavently packed : crispy n savory confit+ sweet n sour tomato confit + creamy n smooth mashed sweet potato !
A classic recipe is to fry or grill the legs in a bit of the fat or simply roasting then in the oven until they are well-browned and crisp, and use more of the fat to roast some potatoes and garlic as an accompaniment. The potatoes roasted in duck fat to accompany the crisped-up confit is called pommes de terre à la sarladaise. Another accompaniment is red cabbage slow-braised with apples and red wine.
Resep Jamur Shimeji Saus Tiram Di
Goose Meat, Daging Angsa
tips making confit : Make a Circle Cut to Make a Dramatic Shaped Goose Leg Confit!
French Goose Confit Recipe:
Mashed Purple Sweet Potato Recipe:
Tomato and mushrooms Confit Recipe :
Garnish :
How to make goose confit :
How to make mashed sweet potato:
How to make Tomato and Shimeji Mushrooms Confit :
the rest off the confit goodness…..
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Resep Jamur Shimeji Saus Tiram
BENTUKNYA yang mungil, dan rasanya yang renyah membuat jamur shimeji digemari banyak orang. Jika tak sempat mampir ke restoran Chinese Food favorit, mengapa tidak membuat menu jamur shimeji sendiri.
Bahan:
150 g jamur hon shimeji
150 g jamur white shimeji
1 bh cabai rawit, goreng
1 sdm minyak goreng
2 sdm Lee Kum Kee saus tiram premium
1 sdt Lee Kum Kee minyak wijen
3 sdm air
½ sdt lada hitam
1 sdt maizena
Cara membuat:
1. Pisahkan jamur shimeji, bersihkan, keringkan dan tiriskan.
2. Panaskan jamur shimeji di dalam minyak dan sisihkan.
Resep Jamur Shimeji Saus Tiram Dalam
3. Panaskan wajan dengan 1 sdt minyak goreng dan tumis potongan cabai rawit, berikan merica dan saus tiram premium. Tambahkan juga campuran maizena dan air untuk mengentalkan saus, tuang di atas jamur, sajikan selagi panas.
Menu dari Lee Kum Kee, PT Sukanda Djaya (A Division of PT Diamond Cold Storage) by Chef Joshua.
Resep Jamur Shimeji Saus Tiram Dan
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