On 7/25/2014 12:04 PM, sf wrote:
> confit (the meat kind), rillettes and rillons? I suppose pate should
> be included because one web page I found said: Rillettes are similar
> to pté, in that they have a more even consistency than rillons do.
> So, is the difference basically size?
>
> I know they are all slow cooked. I thought it was in fat only, but
> Delia Online says (for duck confit) to cook dry for an hour, pour off
> the fat and save it for other purposes, cook again with wine and
> seasonings, shred the meat, pack it into a terrine and then pour in
> all the cooking juices (including whatever other fat is rendered) to
> store.
>
> Pork rillettes sound like a fussier, differently seasoned, pulled pork
> - but it doesn't say what to do with the pork juice.
> http://www.foodandwine.com/recipes/pork-rillettes
>
> I think I'll start experimenting with chicken confit done in a slow
> cooker. http://dianesfoodblog.com/2013/01/19/chicken-confit/
> Fortunately, I have quite a bit of rendered chicken fat in the freezer
> - so I'll be able to use that instead of oil.
>

I don't freeze the rendered fat. It keeps for ages in a screw top
container in the fridge.

I freeze the chicken fat I glean from chickens, but after rendering it
keeps very, very well.

--
From somewhere very deep in the heart of Texas