Glossary C
Deutsch: Confit / Español: Confitado / Português: Confit / Français: Confit / Italiano: Confit
Confit is a traditional culinary technique originating from France, primarily associated with the preservation and slow cooking of meat, though it has since expanded to include fruits and vegetables. This method involves submerging ingredients in fat, oil, or sugar syrup at low temperatures for extended periods, resulting in tender, flavorful, and long-lasting preparations. While historically a means of food preservation, confit has evolved into a gourmet cooking technique valued for its ability to enhance texture and depth of flavor.
Deutsch: Reisbrei / Español: Congee o arroz caldoso / Português: Canja de arroz / Français: Bouillie de riz / Italiano: Riso in brodo
The dish known as Congee is a staple food across many Asian cultures, characterized by its simple yet versatile preparation of rice simmered in excess water or broth until it breaks down into a porridge-like consistency. Originating as a humble peasant meal, it has evolved into a culinary canvas for regional flavors and ingredients, often served as breakfast, comfort food, or even a remedy for illness.