Sous Vide Confit Setup

Lou_34544

i was looking at the perfect yolk recipe and saw the hotel pan setup was almost like a confit, using the water to hold the temp stable.

This was done on a small scale with yolks, but could I do something similar if I wanted to confit a large amount of something, or would a hotel pan filled with that much oil be difficult to regulate with a water bath?

For example, if I wanted to confit a bunch of duck wings, could I fill a deep hotel pan with water, attach my circulator, and drop in a half sized hotel pan full of oil and submerge my product for a confit?

brian_martin2001

While I'm sure you could do that, I'd suggests you check these links out, they might be an easier, more reliable method.

https://www.chefsteps.com/activities/confit-albacore-tuna

https://www.chefsteps.com/activities/crispy-tender-confit-turkey-legs

https://www.chefsteps.com/activities/quick-easy-vegetable-confit

https://www.chefsteps.com/activities/easy-crispy-duck-leg-confit

https://www.chefsteps.com/activities/albacore-confit-to-replace-that-sad-can-o-tuna

https://www.chefsteps.com/activities/squirrel-confit-stuffed-banh-mi-with-wild-game-expert-david-draper

But hey, you do you. God luck! Let us know what you end hip doing, and how you make out.