Remember when I made lemon confit? Yeah, me too. It didn’t come out exactly as I thought. It got better with age, but never got it to where I thought it should be. The recipe was from a wonderful cookbook from a prominent chef (I’m not naming names). It called for you to let the confit sit for three to four days in the fridge. I just found another recipe that calls for it to sit for three months! And the joke is I think the three months version is correct. I am not really down with making something that takes three months, but at least they can give me the correct information. Did they think that the 90 days would scare me off so they just told me three? I am amazed how many cookbooks have misinformation in them. No wonder people get frustrated cooking.