Technique

Confit

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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

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Debic Incorporation Butter Cake Gold 4x2.5KG

  • Constant quality, throughout the year
  • Made from fresh dairy cream
  • A pleasant butter taste in your preparations
  • Guarantees a nice golden colour
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Debic Incorporation Butter Crème 4x2.5KG

  • Excellent butter taste in all preparations due to lower melting point
  • Soft and easy to blend
  • Perfect for usage in whipping applications
  • Can be mixed easily with other ingredients such as acids, fruit and alcohol
  • Offers a high working comfort thanks to its smooth and homogeneous structure
  • Easy to handle bars, with indication on the foil for each 1/2 kilo.

Step-by-step

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Melt the butter in a pan

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Clean the vegetables and place them in a vacuum bag

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Pour a small amount of butter in the bag

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Seal the vacuum bag with vegetables and butter

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

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Open the bag and use

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Laminating

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