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My bookmarks are Reddit and REVscene, in that order
Join Date: Sep 2006
Location: Vancouver
Posts: 4,442
Thanked 13,465 Times in 1,814 Posts
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Yeah...
I didn't say it's own fat.
Cause I'm going to do a pork belly soon, and I have no intention of buying a thingy of lard. I'll just use the duck fat I have.
But.
I'm more curious on what's the point of confit-ing tuna. What's the objective for doing so. And wow does it turn out?
I thought oil poached would be to submerge until cooked.
And confit is cured and submerged until connective tissue breaks down.
P.S.
I have no culinary training. Just asking for more knowledge.
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