confire
When you encounter the verb "confire," think about the English word "to confit." It's essentially the same idea: preserving food in a way that often makes it tender and flavorful. You'll typically see it used with fruits, where they are preserved in sugar, or with meats, like duck, where they are preserved in their own fat.
This method of preservation is quite common in French cuisine and history. So, if you're reading a recipe or a menu and see "canard confit" or "fruits confits," you'll know exactly what to expect: a delicious, traditionally preserved dish.
संबंधित सामग्री
food के और शब्द
à base de
B1Made from; based on.
à la boulangerie
A2At the bakery.
à la carte
A2À la carte; ordering individual dishes from a menu.
à la charcuterie
A2At the deli; where cold meats and prepared foods are sold.
à la coque
A2Soft-boiled (for eggs).
à la demande
B1On demand; upon request.
à la poêle
A2Cooked in a frying pan; pan-fried.
à la poissonnerie
A2At the fishmonger's; where fresh fish is sold.
à la vapeur
A2Cooked by steam; steamed.
à l'apéritif
B1As an aperitif, served before a meal.
