Editing Food preservation (section)

=== Confit ===
{{Main|Confit}}
Meat can be preserved by salting it, cooking it at or near {{cvt|100|C}} in some kind of fat (such as [[lard]] or [[tallow]]), and then storing it immersed in the fat. These preparations were popular in Europe before refrigerators became ubiquitous.  They are still popular in France, where the term originates.<ref name=aidells>Bruce Aidells (2012): ''[https://books.google.com/books?id=YN4t61JFQe4C&pg=PA429 The Great Meat Cookbook]'', page 429. Houghton Mifflin Harcourt; 632 pages. {{ISBN|9780547241418}}</ref><ref name=jung>Susan Jung (2012): "[https://www.scmp.com/magazines/post-magazine/article/1073828/truc-confit-fat-fabulous-way-preserve-meat Truc: confit, a fat-fabulous way to preserve meat]". ''Post Magazine'', online article, posted on 2012-11-03, accessed 2019-02-21.</ref> The preparation will keep longer if stored in a cold cellar or buried in cold ground.