I was looking around there are many questions related to methods of caramel or candy.
It has nothing to do with each other. CARAMELIZED
is simply as its name suggests, the transformation by heat (with the help of sugars characteristic of plant or aggregate) of the texture, flavor and appearance of the plant of which we speak. Take for example
garlic. Garlic contains sugars. When we took it in the oven, wrapped in aluminum foil, we cook the plant and that the sugars are converted into caramel. The same goes for the onion.
confit is a rather old technique of cooking by which food is held in good standing for quite a long time. We are able to state without a mistake that 800 years ago there were no refrigerators? Well, yes, surely we can. So how had managed to preserve food? Answer: salted and dried in the sun.
You could follow this procedure with the meat (in Argentina we learned that the troops of San Martin crossed the Andes eating beef jerky, salted and sun-dried as it remained in good condition for months) could also be sun-dried fruits or vegetables or some vegetables (tomatoes, plums, apricots, beans, etc.).
early nineteenth century and there were books devoted entirely to methods of food preservation (take for example the book "Essay sur la préparation the conservation, the desinfection des Substances alimentaires"-JB Fournier, Imprimerie de Chaigneau Ainé, 1818), and surely if a little more research will even older ones.
is how one day someone comes up with "the mind does not rest with the need-the art of cooking meat in fat means: that is what is called" confit ".
animal fat is used, which leads to the fire until it reaches no more than 60 degrees. Is immersed in that environment fatty piece of meat confit and letting it cook for two hours or more.
then allowed to cool in the fat medium (in Gascogne, always used duck fat or goose to duck confit thigh) and is packed with the same fat cover, but there is no air bubble avoid proliferation bacteria.
We must not forget that also uses the term "confit" for fruit, another way to keep them when the old could not eat because they were out of season. Were stored for the winter so the plums, apricots, apricots or dried apricots, cherries, etc.
Now, as has become fashionable to different mechanisms or techniques, as you say, want to cook, we see that even pickled garlic! Put in a good quality oil pan, heat to 55-60 °, place peeled garlic cloves and let them dry in that they cook for a couple of hours, while controlling the temperature not exceeding that indicated.
vacuum cooking also has become fashionable - they are "locked up the food" and flavored in a bag and extract all the air (vacuum). Then put the sealed bag to soften in hot water (not boiling) and leave it until cooked. Or steam, but in vain!
If my grandmother were alive, would say, "Do not know what to invent!"
Ultimately kitchen as you want, or confit confit, caramelize or steam, all I ever going to matter is the following:
- the food is good value and good bit better, that much
and bad - are fresh and seasonal, nothing to eat in winter Cochin grapes and pears on that island that we can not utter the name ( little note: on this subject again in another post )
- if better BIO-both insecticide and genetic modification is leaving us intoxicated, especially the kids!
- you choose trans fat-free products
- try your consumption of meat is approximately as follows: once a week red meat twice a week, fish once a week or chicken lamb or pork, the rest of the week, vegetables and legumes. And if you like pasta, once a week will be fine.
Well, I think I have gone too. If you have come to read me this far, congratulations!
Happy end of summer for Northern Hemisphere! and happy late winter to the south !!!!!!!!
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