Go to the Recipe: Precision Chicken Leg Confit
What's the reason behind the higher salt level in this recipe and no rinsing step, versus the duck one?
Just to let you guys know, there's no rinsing step in the instructions, versus in the video! Can't wait to try this though!
What's the reason behind covering the legs whilst they dry-brine? Would the skin dry out too much if left uncovered?
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Thanks! Rinsing instructions have been added.
Didn't Modernist Cuisine do a blind test showing that the fat/oil has no effect in confit? You can cook in it, or add it after cooking, and no one can tell the difference.
What's the benefit of doing this versus using significantly less oil by vacuum-sealing the legs with some fat and cooking them sous vide?
I am looking forward to the answer to Riley's question. It seems like with so many of Chefsteps latest recipes, that sous vide would work just as well as the new 'precision' cooker(y). I get PC for deep frying or maybe custards, but confit? Maybe I am missing the plot.
I would say in my opinion there is no benefit, this is more to provide an option for those who want to cook stove top and maybe don't have an imersion circulator or want to cook sous vide.
Options Daniel. There are those who just dont want to use sous vide.
I have reserved duck fat. I have heavy duty Ziplock bags. Is there any reason why I could not do these using my Joule to provide the heat to water in a large pot, and achieve pretty much the same result? Just trying to think outside the box. I would double-bag the legs because of the temperature. Help!! and thanx.
If we wanted to opt for sous vide, would the same time/temps in the duck confit recipe (https://www.chefsteps.com/activities/easy-crispy-duck-leg-confit ) work equally well for chicken? If not, what time/temp is better for chicken? THANK YOU!
I would like to see an answer to Stefan’s question, what sous time and temp settings do you recommend for confit chicken legs?
I had the same thought, that is, why not sous vide? I figured one reason is that this technique came about before sous vide did. Oil seems to be a substitute for the plastic bag. Another reason may be that the sous vide cook exudes a lot of fluid so I wonder if it would be too wet (in the bag) for this technique where the skin wouldn't crisp well in the sear step? i liked the idea of putting oil in the bag, but how much would one need to mix with the exuded juices? And lastly, it wouldn't be confit if it were sous vide!
We should all just get a combi oven, that covers all the bases and more. Breville, please make one to compete with Anova!
Heat is heat, time is time, so use exactly the time/temp given here if that is how you want to cook it.
The "Print" option results in a truncated & confusing printout.
The obvious answer is they're trying to sell you a $1,000 cooktop.
Nathan Myhrvold himself has described the confit concept as "fraud," so there's the answer.
I love it! Can't wait to try it out and wow my partner with it.
Is this THE Sasha Marx???
I had the same question as you and Riley. Looking at the sou vide duck confit recipe from several years ago I found this same question about sous vide for chicken leg confit and here is Kyl's answer:
Michael Benzaquen3 yr ago
Would the temperature or cooking time need to change if I used chicken leg and thigh?
Kyl HaselbauerStudio PassMichael Benzaquen3 yr ago
I would follow the times and temps in the joule guide for chicken legs, I would recommend 70°c for 7-8 hours
"Print" is simply not ready for prime time... too bad.
I'm with many of the other commenters - this looks really tasty, but it seems like this would be a much better recipe to do sous vide. Among other things, that's a LOT of excess oil - that I don't have a place to store. However, as a demonstration of the capabilities of the Control Freak, it's great, and I'd certainly consider using it for the crisping stage.
