Confit of goose (confit d'oie) and duck (confit de canard) are usually prepared from the legs of the bird. The meat is salted and seasoned with herbs, and slowly cooked submerged in its own rendered fat, in which it is then preserved by allowing it to cool and storing it in the fat. Turkey and pork may be treated similarly. Meat confits are a specialty of the southwest of France (Toulouse, Dordogne, etc.) and are used in dishes such as cassoulet. Although confits are now considered luxurious, these preparations originated as a means of preserving meats without refrigeration.
paul wheaton wrote:From my feeble memory: the meat stored in this way was already cooked. And the fat that was put in was liquid and then it hardened.
So - possibly botulism free when it was put in?
Jocelyn Campbell wrote:
While staying with friends in Germany, my mom was shocked (appalled) to see an almost daily occurrence of food being left on the stove, room temperature, for a day or so in many households. With just a little, under the counter fridge in most homes, there usually wasn't room to refrigerate a big pot of soup or the like. I'm thinking that for leftovers, they perhaps just heated it thoroughly to kill off anything growing in there. Though I've also heard that while thorough reheating might kill some critters, some toxins they give off are not affected by the heat....
Leah Sattler wrote:
pea porridge hot
pea porridge cold
pea porridge in the pot nine days old.
paul wheaton wrote:So .... cooked meat covered in, say, liquid lard ....
Will lard keep at room temp?
paul wheaton wrote:five gallon buckets
As for lard, I imagine it would work, I would just be leery of it containing hydrogenated oils. Unless of course you're using your own lard...
Joel Hollingsworth wrote:
Enamelled buckets with no chips or glass (or maybe stainless steel?) would be much much preferable.
keralee Hatfield wrote: I have never tried keeping it at room temp.--it has to at least be cold enough to keep the fat layer hardish, much like the wax layer that is sometimes used in canning. Never had a root cellar, so I don't know how long it would last in there, but in fridge certainly keeps for months.
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