How Do You Spell CONFIT?

Pronunciation: [kənfˈɪt] (IPA)

The word "confit" is a French culinary term that refers to a method of cooking meat or vegetables in fat over a low heat. The spelling of this word can be a bit tricky for English speakers, as the "t" at the end is not pronounced. The correct pronunciation is /kɒnfi/ (con-fee), with the emphasis on the first syllable. The "t" is silent, and the final sound is a long "ee" vowel sound. So if you want to impress your foodie friends, be sure to pronounce it correctly!

CONFIT Meaning and Definition

1. Confit is a culinary term that refers to a cooking technique used to preserve and flavor food. Derived from the French word "confire," which means "to preserve," confit traditionally involved slow-cooking and preserving meat, usually poultry or game, in its own fat. It was a common method employed before refrigeration in order to extend the shelf life of perishable ingredients.

   To make confit, the meat is typically seasoned with salt and spices, then immersed or gently cooked in fat, often duck or goose fat, at a lower temperature for an extended period. The slow and gentle cooking process breaks down the connective tissues and renders the meat tender, while the fat acts as a preservative, creating a rich and flavorful result. This process can take several hours or even days, allowing the flavors to infuse and develop.

   Over time, the term confit has expanded to include other foods, such as vegetables or fruits, cooked and preserved in various liquids or oils. It is now common to find confit of garlic, tomatoes, onions, or even fruits like cherries. These variations follow a similar principle, with the main goal of slow-cooking and preserving the ingredients in a flavorful medium.

   Confits are often used as a cooking ingredient, adding depth and richness to dishes. They can be served on their own, as a spread, or used as an accompaniment to other foods. The method of confit preparation has become a staple technique in many culinary traditions and is valued for the tenderness, enhanced flavor, and extended shelf life it provides to a variety of ingredients.

Common Misspellings for CONFIT

• confect
• comfit
• confite
• confyte
• xonfit
• vonfit
• fonfit
• donfit
• cinfit
• cknfit
• clnfit
• cpnfit
• c0nfit
• c9nfit
• cobfit
• cohfit
• congit
• contit
• conrit
• confjt

Etymology of CONFIT

The word "confit" originates from the French verb "confire", which means "to preserve". It entered the English language in the early 19th century. The term was initially used to refer to a specific method of preserving meat, particularly duck or goose, by slow cooking it in its own fat. Over time, the term expanded to include other preserved foods, such as fruits and vegetables cooked and stored in sweet syrup or oil. The process of confit typically involves slow cooking the ingredient in fat or syrup at a low temperature, aiming to preserve its texture, flavor, and quality.

Idioms with the word CONFIT

• confit The idiom "confit" refers to a culinary technique where food, typically meat, is slowly cooked in fat at a low temperature. This process not only cooks the food but also preserves it, creating a rich and flavorful dish.

Plural form of CONFIT is CONFITS