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"Oil seal" is an ancient food preservation method. Meat, vegetables and fruits are put into oil and cooked at low temperature for a long time. The package with oil prevents the growth of bacteria and increases the preservation time of food. Vegetable oil is generally used for oil-sealed vegetables, extra virgin olive oil, pure Olive oil is a good choice.

Different from frying, oil-sealed is cooked at low temperature. Vegetables and fruits retain a lot of moisture and flavor. The oil wrapping makes the texture of vegetables and fruits soft and tender. After low-temperature baking, the sweetness increases, which is very tender; the stewed potatoes in oil-sealed skins become very smooth; Oil-sealed zucchini preserves water very well, sweet and juicy; oil-sealed mushrooms are refreshing and tender, with a strong mushroom fragrance.

Confit vegetables can be used for pizza, or with toast toppings, or fried in pasta, risotto, and salads. Even stuffing dumplings can be made, turning mundane dishes into exquisite five-star dishes.


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