Preserving bone broth with fat cap

[Guest guest]

I could swear that I read in the archives about someone who preserved their bone

broth in

the fridge for a couple years just by capping it with fat. Now I can't find it

anywhere.

I would like to learn more about this kind of food preservation, just for

interest. It seems hard

to believe. Anyone who can comment, please fill me in!

Thanks,

Tamara

[Guest guest]

Confit is an old French recipe for preserving meats with a fat cap, but

they're pretty much submerged in fat - you slow-cook the marinated meat

(brined mostly but maybe they used wine sometimes) in enough fat to

submerge it in, then it should keep for a long time (year?) in the

fat. They used it for already fatty birds like duck and goose and when

I was in Bordeaux I had some in a restaurant and it was really

delicious.

Maybe if your stock is salty it would work??

--- In , " Tamara " <all-natural-nut@...>

wrote:

>

> I could swear that I read in the archives about someone who preserved

their bone broth in

> the fridge for a couple years just by capping it with fat. Now I

can't find it anywhere.

>

> I would like to learn more about this kind of food preservation, just

for interest. It seems hard

> to believe. Anyone who can comment, please fill me in!

>

> Thanks,

> Tamara

>

[Guest guest]

I have capped stuff with fat and kept it in the fridge for long periods

of time (broth for a couple weeks). It has to be a thick fat cap,

preferably laid down in 2 sessions (let the first layer cool). I have

some prunes and onions, which were roasted with meat, in the fat, saved

in jars in the fridge with fat sealed on top in this manner. They were

so good. . . . anyway, they are from late last fall and I will get up the

courage to try them soon, but probably not the time for another 2 weeks.

Desh

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