[sean_wong]

Originally Posted by Culverin

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.

Must.
You type.

Like. This
?

Asshole.