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Portion size of Confit Squash and dish saltiness

wschreuders

Hi Guys

So it says in the recipe that's it's 120g for two people... that's basically two tablespoons per person? is that correct? I tried making the dish but found it very very salty, however I didn't have ricotta salata so substitured it with percorino which I guess is a whole lot more salty than ricotta, does the ricotta act as some sort of balancer for the overall saltiness of the dish? Otherwise it could be that 25 grams of salt is too much considering it's 120 grams, the 120 grams thing really doens't make sense to me, in the video that looks like way more.

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Pepijn_31744

The 25 gram is salt is just used for the curing stage of the recipe. You "sprinkle salt-and-sugar mixture over the pieces and let rest for 30 minutes." After that rest you have to "rinse squash and cut into uniform-sized cubes."

In other words, be sure to clean off that layer of salt/sugar before you start the confit procedure. Just as you would've done with any other type of product you'd be preparing confit, such as duck.

wschreuders

Yes I followed the instruction exactly, but if you look at the how much squash they recommend you use (120g) and that you make a curing mixture that's almost half of what the squash is(50g) then one would think (perhaps incorrectly) that you would need to apply the entire curing mixture to the squash in a pretty thick layer. I still think there must be some kind of error in the measurements, 120G of squash isn't even enough for one person, 60g is basically two mouthfuls. Can anyone from Chefsteps confirm that that's the right amount?

Pepijn_31744

Just tried a quick test with some aubergine I had laying around, the confit did not turn out salty at all. Not sure what might've gone wrong in your case.

wschreuders

ok, well maybe I was a bit heavy handed in my application. Can anyone from Chefsteps confirm that 120 grams is the right amount?

grant

Yes that is the correct amount but you can scale it to any size batch that you like using the scaling tools.