All About Cassoulet

[rotuts]

@weinoo 

 

thank you for your in put.  

 

far more interesting project 

 

than counting votes 

 

the NJ via CA is :  0.92 cents ( USA ones ) / gm 

 

@Duvel  's  modest stockpile 

 

is 4.8 cents (USA ) / gm

 

winder if @Duvel has tried it .

 

as I say , very odd day 

 

 

[Anna N]

2 hours ago, weinoo said:

 

It's sure not that expensive over there...https://monpanierlatin.co.uk/products/raynal-roquelaure-cassoulet-toulousain-cuisine-a-la-graisse-doie-840g

 

 

That translates to about $10.41 Canadian. Too bad I hate beans.

[Duvel]

3 hours ago, rotuts said:

@weinoo 

 

thank you for your in put.  

 

far more interesting project 

 

than counting votes 

 

the NJ via CA is :  0.92 cents ( USA ones ) / gm 

 

@Duvel  's  modest stockpile 

 

is 4.8 cents (USA ) / gm

 

winder if @Duvel has tried it .

 

as I say , very odd day 

 

 

I usually buy the one I shared before, plus this one, which is not only „cooked with duck fat“, but contains actual duck confit:

 

Another brand I used to buy is William Saurin, quite popular in France. They have three different Cassoulets, I believe. I switched to the Reynal Roquelaure brand, because their beans have a little bit more integrity.

 

And - of course - all the French supermarkets (Carrefour, Cora, Super-U, …) have their storebrands, which might or might not be ok … I haven’t really tried because when I have the opportunity to shop in France every 2-3 months or so, I usually don’t go for the economic brands* 🙄
 

—-

* I know that sounds snobby, and I apologize, but why not get the nice stuff when you already make the long trip …

[rotuts]

@Duvel  

 

thank you !

 

''''  when I have the opportunity to shop in France '''

 

there it is  

 

no cans w beans

 

maye Tins  of this

 

and maybe that

 

Excellent thinking

[JoNorvelleWalker]

6 hours ago, Duvel said:

I usually buy the one I shared before, plus this one, which is not only „cooked with duck fat“, but contains actual duck confit:

 

Another brand I used to buy is William Saurin, quite popular in France. They have three different Cassoulets, I believe. I switched to the Reynal Roquelaure brand, because their beans have a little bit more integrity.

 

And - of course - all the French supermarkets (Carrefour, Cora, Super-U, …) have their storebrands, which might or might not be ok … I haven’t really tried because when I have the opportunity to shop in France every 2-3 months or so, I usually don’t go for the economic brands* 🙄
 

—-

* I know that sounds snobby, and I apologize, but why not get the nice stuff when you already make the long trip …

 

William Saurin seems readily available to me from amazon.  What is the difference between the varieties?  Other cassoulet brands I see on offer are La belle chaurienne and Casino.

 

On second thought, William Saurin is $15.93 a can, plus $24.71 shipping.

 

 

 

[Duvel]

4 hours ago, JoNorvelleWalker said:

 

William Saurin seems readily available to me from amazon.  What is the difference between the varieties?  Other cassoulet brands I see on offer are La belle chaurienne and Casino.

 

On second thought, William Saurin is $15.93 a can, plus $24.71 shipping.

 

 

 

Here it is about 3.50 € plus a leisurely 1h drive.

 

I find the beans a tiny bit mushy, but that might be their interpretation of „melt in your mouth“ …

 

I haven’t tried la belle chaurienne; Casino is a storebrand from - well - Casino 😊

[rotuts]

if anyone has a favorite Rx for Cassoulet

 

anyiea ho much salt ends up in the dish

 

all ingredients starting from scratch ?

[Duvel]

2 hours ago, rotuts said:

if anyone has a favorite Rx for Cassoulet

 

anyiea ho much salt ends up in the dish

 

all ingredients starting from scratch ?

Let me calculate while I go along …

 

Today: making the confit 

 

[TdeV]

My cassoulet is posted on the dinner thread.

[kayb]

I made one shortly before Christmas. I usually make it with just a half-pound of beans, as the full pound and all the attendant meat makes enough to feed an army. This time I had people coming over, so I used the full pound. Duck confit in a can from Amazon, (here; it ain't cheap, but it's good), garlic sausage from D'Artagnan (there is no place closer than Little Rock for me to get garlic sausage), some chunks of ham instead of hamhocks, and some bacon ends and pieces instead of salt pork, and some fresh pork loin. It was pretty fine.

 

[dans]

I'm surprised no one has mentioned the D'Artagnan cassoulet "kit".  Certainly beats making you own confit, sausages, etc. Also comes in saizes with and without the bowl

 

D'Atragnan Cassoutlet Kit

[Duvel]

On 1/5/2023 at 5:18 PM, Duvel said:

Today: making the confit 

 

Everything that starts will eventually come to an end …

 

[TdeV]

We had warmed up Cassoulet last night, warmed in the Anova oven on 35% steam. Although I added 3/4 cup stock, the dish tasted quite dry. I think I remember the dryness from prior Cassoulets, certainly from other prior bean casseroles.

 

Does this happen to anyone else? Any remedies?

[weinoo]

13 minutes ago, TdeV said:

We had warmed up Cassoulet last night, warmed in the Anova oven on 35% steam. Although I added 3/4 cup stock, the dish tasted quite dry. I think I remember the dryness from prior Cassoulets, certainly from other prior bean casseroles.

 

Does this happen to anyone else? Any remedies?

 

Oh, for sure.  Adding stock (or even water, in a pinch) is the best solution. Those beans absorbed any liquid after that first cooking of the cassoulet.

[dans]

On 1/7/2023 at 10:57 AM, dans said:

I'm surprised no one has mentioned the D'Artagnan cassoulet "kit".  Certainly beats making you own confit, sausages, etc. Also comes in saizes with and without the bowl

 

D'Atragnan Cassoutlet Kit

 

I hate quoting my own post, but this should get some attention on its own rather than simply editing the original ....

 

They are having a 25% off sale on these kits.  Use code CASSOULET