Confit is the most easiest method among all the cooking techniques. I tried it first time in my kitchen class, and the result was FAILED to my salmon confit due to the high temperature of the oven and oil.
I like to use tea leaves to infuse my oil before i start my confit, it provide such a nice subtle earthy fragrant and flavor to my confit items. Herbs and spices such as bay leaf, thyme and peppercorn gives aromatic flavors too.
In my next kitchen class, I will try again my confit techniques on cherry tomatoes. Hope it works!
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