tag:blogger.com,1999:blog-7173052990851751381.post6677071120130138073..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Pork Confit - Part 2: The Quintessential Charcuterie ExperienceChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-7173052990851751381.post-4767519267022915192012-04-09T06:26:39.008-04:002012-04-09T06:26:39.008-04:00Amazing recipe. Tried it and it was delicious.
My...Amazing recipe. Tried it and it was delicious.<br /><br />My piece of shoulder from the supermarket came with a huge portion of skin and fat which I cut away and I was left with a pretty shapeless piece of pork shoulder about 1 kg in weight which I eventually cut into 4 pieces and slow roasted your method for 3 hours.<br /><br />The remaining three pieces after the one I ate I'm storing unwrapped in the freezer, but it occurs to me that I can probably just store them in the fridge a few weeks in their original wrapping.<br /><br />Would that be right?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-18304248166359711402012-02-12T15:38:06.794-05:002012-02-12T15:38:06.794-05:00I'm afraid I do not understand. It seems to me...I'm afraid I do not understand. It seems to me you have made what I'm sure is a delicious slow roasted type of ham. Why do you call it confit? Does it taste like real confit? I just made some pork cofit and it was AMAZING. I just can't imagine that this would have the same flavor.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40799188223158017772009-02-15T10:12:00.000-05:002009-02-15T10:12:00.000-05:00I had never had a confit. I had no idea what to e...I had never had a confit. I had no idea what to expect.<BR/>I made this this week for a valentines appetizer. <BR/>It was fantastic!<BR/>Thank you for the easy to follow instructions and lessons.Danhttps://www.blogger.com/profile/17467488621272254106noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22806350314651385702008-01-20T16:48:00.000-05:002008-01-20T16:48:00.000-05:00of course not, used as is, without protection in a...of course not, used as is, without protection in a hot oven it would melt. But, in this recipe, wrapped in so much foil at low temp its fine.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54563507871209180632008-01-20T16:44:00.000-05:002008-01-20T16:44:00.000-05:00I've tried this method with country style ribs, an...I've tried this method with country style ribs, and even corned beef and loved the results. However, I went to Clorox's product page (they make Glad Wrap) and they do not recommend any use of polyethylene wrap in convetional ovens.<BR/>See http://www.glad.com/faqs/plasticwrap.phpAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71748210802383321322008-01-09T18:01:00.000-05:002008-01-09T18:01:00.000-05:00Great!!Great!!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-19835174659962060902008-01-09T17:48:00.000-05:002008-01-09T17:48:00.000-05:00Sorry Chef John - I meant to put this comment unde...Sorry Chef John - I meant to put this comment under the Duck Confit Recipe. By the way served the Duck for appetizer for Christmas Dinner and my Family still can't get over the dish - unbelievable they said!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-6739808599707465842008-01-08T18:31:00.000-05:002008-01-08T18:31:00.000-05:00You just dont want to put a hot package in the fri...You just dont want to put a hot package in the fridge. It wont dry out because its wrapped and covered in fat. I probably should be out an hour at least before going in. BTW, you said duck, but this is the pork recipe page? Do you mean pork?Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80963135817520684092008-01-08T16:41:00.000-05:002008-01-08T16:41:00.000-05:00Chef,Impressed with how this turned out however a ...Chef,<BR/>Impressed with how this turned out however a little confused on letting the duck sit to room temperature. That seemed to take a few hours to cool to room temperature before putting it in the oven. My instinct says the duck will get dried out that way. Is this so? How long should you let the duck sit before putting in the fridge overnight?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-54883754980646933202007-10-26T10:59:00.000-04:002007-10-26T10:59:00.000-04:00Ok. I see. Now it works fine for me too.Ok. I see. Now it works fine for me too.Unknownhttps://www.blogger.com/profile/05599680541832277882noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66439346626473663362007-10-26T10:57:00.000-04:002007-10-26T10:57:00.000-04:00its right here and working fine. Sometimes YT's se...its right here and working fine. Sometimes YT's servers are down.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-74480250962777307742007-10-26T09:37:00.000-04:002007-10-26T09:37:00.000-04:00Video no longer available?Video no longer available?Unknownhttps://www.blogger.com/profile/05599680541832277882noreply@blogger.com