Talk:Confit

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I think that for round fruits, the time needed for confit is in r² where r is the radius of the fruit. I'd like confirmation of this. David.Monniaux 13:03, 31 August 2005 (UTC)

What is tomato confit? Is that preserved in sugar?

Bon Anniversaire, "Confit" article!Mateo LeFou 15:13, 1 September 2006 (UTC)

I've been a qualified chef for 18 years & have worked all around the world for chefs such as Tetsuya Wakuda, Marco Piere White & Thommas Keller. I have issues with definition of fruit confit. As far as I'm aware confit in ALL regards MUST be cookin in some kind of fat or oil; generaly for fruit & vegetables, it's a neutral flavoured oil such as canola or grapeseed oil. That definition of fruit confit is using the definition very loosely. cooking it in a sugar syrup to me isn't confit. He's calling it confit because it's cooked until it's soft The definition decribed on the page is closer to a macerate rather then a confit

confit Larousse Gastronomique macerate Larousse Gastronomique —Preceding unsigned comment added by Trymybeef (talk • contribs) 04:41, 21 January 2008 (UTC)