Recipe: Braised Brisket
You can also do this in a slow cooker.
Blog Post & Recipes: Vegetable Confit
This process can be applied to many other foods. Just keep these two guidelines in mind:
- Fully cover the food with fat (duck fat, olive oil, grapeseed oil, bacon fat…)
- Cook at low heat for a long time (no higher than 250ºF, 2-10 hours)
Cherry Tomato Confit ... Garlic Confit ... Bonus recipes: pearl onion confit and leek confit
Blog Post & Recipe: Shrimp & lemon zest soup
This was way, WAY more than the sum of its parts, and it’s all due to the the lemon zest. While the parsley garnish was good, chopped tarragon or chervil would be even better. I’d also consider making a dedicated tomato and shrimp shell broth with a tiny pinch of saffron.
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