Slow and easy does it
Making confit originally involved salting meat and prolonged cooking in its own fat. Now you can enjoy similar dishes made with herbs and cooked in olive oil at a low temperature.
Start with a clean and orderly kitchen − with dishes in place, a gleaming counter and a cutting board in the center. When everything is ready you go to the record or CD player and put on some quiet instrumental music. On a Friday morning you can turn the radio dial to the classical music station, where they sometimes play Chopin. On other days you can play a recording of oud music or even Ravi Shankar with...
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