FermenteaWhere food goes to change
rillettes
Cooked meat or fish shredded or pounded, packed into pots and covered with fat. Heat, salt, moisture reduction and the fat cover work together, and the texture separates rillettes from whole-piece confit.
Rillettes are cooked meat, shredded or pounded, and then cooked in their fat until the moisture reduces. The mixture is packed into pots and covered with fat.
The texture of shredded meat distinguishes rillettes from whole-piece confit, which keeps the pieces intact.
Rillettes are documented in early modern and nineteenth-century French household practice. The meat is cooked and shredded, packed into pots and covered with fat, which is a different texture and packing from whole-piece confit.
Scaling: not established by the sources.
Storage depends on the process, not only on the fat covering the meat.
Hazard sourceRefrigerate potted meat unless a validated process is used; do not rely on the fat cover alone
Control sourceNo validated shelf life is recorded for rillettes.
Regional association from the catalogue; no single place is named for the family.
Every preserved food is a stack of barriers against microbes, enzymes, air and time. This is how they work, what a recipe's numbers measure, and how cooks worldwide build them.
Lesego Semenya’s contemporary South African stew combines browned boerewors, chickpeas, tomato, spinach and warm spices.
Meat salted, slowly cooked in its own fat and kept under a covering of that fat. The fat cap limits air but does not acidify or sterilise, so home confit needs refrigeration or freezing.
Manuk pansuh is Iban chicken cooked slowly inside a fresh bamboo tube with aromatics and leafy greens. The bamboo holds the food and shapes the steamy, fragrant cooking environment; recipes vary by household and locality.
Omani celebration dish of spiced meat wrapped in leaves, sewn into palm-fibre bags and cooked in a sealed pit of embers for up to a day.
South African braai parcels of seasoned lamb liver wrapped in caul fat (netvet), which crisps and renders as the filling cooks.
Cape skewers of marinated lamb or mutton threaded with onion, fat or dried fruit and grilled, their marinade balancing curry spice against vinegar or tamarind and something sweet.
Beef rump takes vinegar, toasted coriander and pepper from the flavour family of tassal, then meets a thermometer-checked braai fire as a fresh-cooked meal.
A gelling polysaccharide extracted from red seaweeds, sold as kanten strips or powder; it sets firm at a low concentration and stays solid until about 85 °C.
A Dominican table and seasoning condiment of sour orange juice, mixed with lime and salt and bottled raw; garlic, oregano or a hot pepper may be added for meat or a spicier bottle.
Cicerbita alpina is an alpine perennial whose tender shoots and leaves have been eaten raw or cooked. Sámi milk preparations and modern Carnian dishes are distinct uses, with serious identification and preservation limits.
Japanese skipjack tuna cooked, then repeatedly smoked and dried over a wood fire by the hand-fired tebiyama method into a hard block for shaving into dashi: the first stage of katsuobushi.
A Swedish-style spirit vinegar made by fermenting neutral alcohol with live vinegar bacteria, with a separate guide to commercial ättika strengths.
A yeast-raised wheat ring shaped from a firm dough, briefly boiled and baked. This source-batch formula gives a gently malted crust and a chewy crumb.
A warm dip of garlic, anchovy and olive oil, often enriched with butter, that Piedmont serves over a flame with raw and cooked vegetables and bread.
Bechamel is a white sauce of milk thickened with a butter and flour roux, one of the French mother sauces, and the base from which Mornay and other cheese and cream sauces are made.
No community contributions have been published for this entry yet.
Sign in to contribute. Published comments and photos are free to read.
Project GutenbergMethod · History
Historical French household cookery textCooked meat or fish shredded or pounded, packed into pots and covered with fat
Cited in: Shredded meat under fat
Project GutenbergHistory
Historical potted-meat household textPotted meats documented in nineteenth-century household practice