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Home / Recipes / Cassoulet – French White Bean & Meat Gratin – Cassoulet de Toulouse Recipe

Cassoulet – French White Bean & Meat Gratin – Cassoulet de Toulouse Recipe

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Learn to make Cassoulet! Go to http://foodwishes.blogspot.com/2016/03/cassoulet-worlds-most-complex-simple.html for the components, extra info, and lots of, many extra video recipes. I hope you take pleasure in this French White Bean & Meat Gratin recipe!

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42 Comments

  1. If you bring the beans to a boil in unsalted water and drain them before putting in a chicken stock you will greatly decrease the risk of flatulence, and also absorb the iron better

  2. Very complex. very interesting and probably very unhealthy – however clearly not the kind of thing you eat every day, so perfectly fine. I WILL try this eventually, I promise. It looks very, very good.

  3. Chef John, I haven't made cassoulet since culinary school, and I happened to have most of it in the fridge so I figured I would make some. I came on here to see if you might have some unique spin on the dish. So I watched your demo, and bam!

    YOU pop out one perfect, prototypical cassoulet that anyone's grandma from Toulouse would be proud to call her own. Well done. Once again, you exceed expectations.

  4. always keep your ingredients the same size as the MAIN ingredient in this case the lowly bean……i would dice everything up to around that size.

  5. It seems that French cooks do not use bread crumbs in the traditional Cassoulet recipe. They also layer the beans and meats – using about 4 layers of meat and 4 or 5 layers of beans. It also seems that they line the clay pot that they cook it in with pork belly fat. Lots of duck fat is used in the meat cooking, lots and lots of fat. No doubt that makes it extra delicious.

  6. This does not look that good to me. Honestly I think I would prefer the meats cooked/grilled on their own. Am I the minority? Chef, I still thank you for taking the time to make this video. I have never seen this on a menu, why do you think that is?

  7. It's funny how cooking terms differ from country to country. To me "fond" is not the residue on the bottom of the pan after frying, to me it's what you get if you cook bones, meat and vegetables. A "fond de veau brun" is what you would call "dark veal stock".

    Also I would call herbs in cloth a "sachet". A "bouquet garni" to me is just herbs tied together with kitchen twine.

  8. This looks fantastic and I'm sure tastes that way too. But waaay to much work and too many major ingredients that are hard, if not impossible to find.

  9. This recipe is exactly the reason why I love this channel so much. It takes a long time to make, needs ingredients not usually in your fridge and isn't afraid of using "unhealthy" stuff – and Chef John simply doesn't care because the end result is totally worth it. So tired of all the recipes that are like "open can, add meat, the contents of another can and cheese". Going to make this tomorrow with the goose leftovers from today's Christmas meal.

  10. A wonderfully uncomplicated video.
    This could inspire the most amateur of cooks to attempt an otherwise, complicated dish.
    You make a great teacher John.
    Thanks.

  11. Isn't there a seafood version of this? Does it share the same name or is it called something different? At any rate, chef John is the food savior of the day! Great video. This looks delicious.

  12. "I won't waste my time with lame jokes….speaking of hot air lets start with the beans" 😂😂😂😂😂👌 i love this guy.

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