Sealing and Coating

Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

When a food is sealed or coated, a barrier to outside microorganisms and bacteria is formed. Meat confit, an ancient method of preserving duck, goose, or pork by salting and slow cooking in the product’s own fat then storing the cooked meat covered in this cooking fat, is a classic example of preserving through coating. The confit is cooled so long that any liquid or gelatin (which could cause bacterial growth) no longer remains. Today, confit is made more for its rich taste than for the actual benefit of preservation.