Founder of Cheftalk.com
- Joined Oct 5, 2001
If we can all agree I think that in general most take the term confit to mean something that is cooked in its own fat (yes/no?). If that is the case, then what are some other chefs thoughts on the obvious mis-use of this term by many today? The reason I ask is because I have seen menus that sport "cornmeal confit". What are some thoughts on the mis-use of cooking terms?