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Cassoulet
Posted on 7/18/18 at 4:58 pm
Posted on 7/18/18 at 4:58 pm
Going to break in my 9 quart dutch oven by making cassoulet on Sunday. Using the Serious Eats recipe. Any of you baws made this? If so, any tips?
4
Posted on 7/18/18 at 5:04 pm to Centinel
use merguez
don’t let the beans dry out
don’t let the beans dry out
Posted on 7/18/18 at 5:06 pm to Centinel
I made it. Turned out pretty good, although I didn't use duck fat. I didn't get much of a crust on it, however. Maybe I should have had the temperature higher or put the pot lower in the oven.
Posted on 7/18/18 at 7:49 pm to Centinel
I made the Donald Link recipe from Down South and it was RICH
Posted on 7/26/18 at 7:34 am to Centinel
Ended up making it Sunday using the Serious Eats recipe, to include browning the meats in duck fat. Made my own chicken stock on Saturday, so didn't use the gelatin.
Turned out freaking amazing. Chicken was fall apart with crispy skin, beans just melted in your mouth. To call the flavor rich is an understatement.
Turned out freaking amazing. Chicken was fall apart with crispy skin, beans just melted in your mouth. To call the flavor rich is an understatement.
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