Home Techniques Confit
Confit - technique | Debic
Technique

Confit

This technique shows you how to cofit vegetables or other products in butter in only 6 simple steps.

Equipment needed
  • Vacuum sealer
  • Vacuum bag
  • Sous vide equipment
  • Pan
  • Spatula

Ingredients

Vegetables

Debic Butter

Debic products used

packshot ce front

Cake Butter Gold 4x2.5KG
packshot ce front

Crème Butter 4x2.5KG

Step-by-step

Confit step1

Melt the butter in a pan.

Confit step2

Clean the vegetables and place them in a vacuum bag.

Confit step3

Pour a small amount of butter in the bag.

Confit step4

Seal the vacuum bag with vegetables and butter.

Confit step5

Heat the sous vide bath to 85 degrees celsius and place the filled bags in there for 20 minutes.

Confit step6

Open the bag and use.

Related techniques

For you to experiment with

Laminating - technique | Debic

Laminating

This technique shows you how to laminate dough for puff pastry or croissants in only 9 simple steps.
baker icon

You are browsing Debic for Bakers

For chefs
For bakers

debic for baker

debic for baker