What is the difference between
 

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.

--
All you need is love. But a little chocolate now and then doesn't hurt.

What is the difference between
 

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

What is the difference between
 

On Fri, 25 Jul 2014 13:35:07 -0500, Janet Wilder >
wrote:

>
> 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.

You have more refrigerator space than I do! I have too much stored in
my refrigerator, but at least I don't need to change little used herbs
and especially spices every 6-12 months. The best part is that I
usually have everything I need on hand to make something a little
different on the spur of the moment.

--
All you need is love. But a little chocolate now and then doesn't hurt.