All About Cassoulet

[Anna N]

55 minutes ago, weinoo said:

The thing about @TdeV's question is this: I don't necessarily consider a cassoulet a braise.

I have never made cassoulet, but I’ve read many recipes, and I am sure that the recommendation was to rest it overnight. A quick Google suggests that I am not misremembering. Definitely not all recipes call for an overnight rest, but I think the majority do. I’ll be interested to hear what others have to say who have a lot more experience making and serving it than I.  

[TdeV]

17 minutes ago, Anna N said:

I have never made cassoulet, but I’ve read many recipes, and I am sure that the recommendation was to rest it overnight. A quick Google suggests that I am not misremembering. Definitely not all recipes call for an overnight rest, but I think the majority do. I’ll be interested to hear what others have to say who have a lot more experience making and serving it than I.  

 

Do you have any of those links, Anna?

 

[Kerry Beal]

I recall that you broke into the top a number of times during the cooking to get the perfect crust. I also remember that by the time it was done cooking - it was very late in the day!

[Anna N]

12 minutes ago, TdeV said:

 

Do you have any of those links, Anna?

 

No, I just googled and had a glance at the recipes to confirm that my memory was not totally off base.

[Dave the Cook]

Oh hell, it was our very first eGullet Cook-off: more than you want (including what you need) to know, about Cassoulet.

[Anna N]

46 minutes ago, Dave the Cook said:

Oh hell, it was our very first eGullet Cook-off: more than you want (including what you need) to know, about Cassoulet.

Oh my God. I just started but it’s such a fun read. Not much has changed. Let’s make cassoulet. OK but I want to put lobster in it. Oh wait, could we make Boeuf Bourguignon  instead? I don’t eat pork what can I use instead? 
Plus ça change, plus c'est la même chose. 

[weinoo]

Just fucking cook it and eat.

[weinoo]

It’s NOT a braise.

[Maison Rustique]

Cassoulet smells so divine while it is baking all day, how could you ever wait to eat it the next day?!?! And I want the crunchy top while it is fresh out of the oven. 

[weinoo]

16 minutes ago, Maison Rustique said:

Cassoulet smells so divine while it is baking all day, how could you ever wait to eat it the next day?!?! And I want the crunchy top while it is fresh out of the oven. 

 

Right.  Robuchon, Tony, Julia all say to eat the cassoulet right out of the oven - I stopped looking after those 3.

[Dave the Cook]

15 hours ago, weinoo said:

It’s NOT a braise.

 

Stew?

 

I like James Peterson's description of cassoulet: ". . . it's just a French version of pork and beans."

[Duvel]

1 hour ago, Dave the Cook said:

16 hours ago, weinoo said:

It’s NOT a braise.

 

Stew?

It’s a can !

 

[rotuts]

@Duvel 

 

now that's OverNight ++++

 

?****  tasty ****?

Edited January 3, 2023 by rotuts (log)

[Duvel]

9 minutes ago, rotuts said:

@Duvel 

 

now that's OverNight ++++

 

?****  tasty ****?

Of course I should emphasize that homemade Cassoulet is a different league, blah, blah … but truth to be told this specific brand (which isn’t  the cheapest) makes an excellent  product and I am not ashamed to admit that I have three cans in my cupboard for a quick fix ☺️

[Anna N]

2 hours ago, Duvel said:

Of course I should emphasize that homemade Cassoulet is a different league, blah, blah … but truth to be told this specific brand (which isn’t  the cheapest) makes an excellent  product and I am not ashamed to admit that I have three cans in my cupboard for a quick fix ☺️

You are such an iconoclast. 

[Margaret Pilgrim]

13 minutes ago, Anna N said:

You are such an iconoclast. 

Connoisseur.   Sometimes excellence comes in surprising packages.

[JoNorvelleWalker]

7 hours ago, Duvel said:

It’s a can !

 

 

Does not seem to be available in this country, otherwise I would have liked to try it.

 

[Duvel]

12 hours ago, Anna N said:

You are such an iconoclast. 

“Sacred cows make the best hamburger”*
 

—-

* by unknown

[weinoo]

8 hours ago, JoNorvelleWalker said:

Does not seem to be available in this country, otherwise I would have liked to try it.

 

This might be decent...https://www.mypanier.com/products/cassoulet-prepared-meal

[Maison Rustique]

1 hour ago, weinoo said:

 

This might be decent...https://www.mypanier.com/products/cassoulet-prepared-meal

Wish that place had been there when I lived about 5 miles from it! They have some swell stuff!

[JoNorvelleWalker]

5 hours ago, weinoo said:

 

This might be decent...https://www.mypanier.com/products/cassoulet-prepared-meal

 

Made in New Jersey.  Ships from California.

 

[weinoo]

10 minutes ago, JoNorvelleWalker said:

 

Made in New Jersey.  Ships from California.

 

 

Cut 'em off at the pass.

[rotuts]

@Duvel 

 

what array of cassoulet fo you have in your Markets ?

 

canned or store made ?

 

you mentioned your selection was not the cheapest 

 

what are the prices for various items rediy available ?

 

do some of your more involved butchers make their own

 

House Version ?

[weinoo]

2 minutes ago, rotuts said:

what are the prices for various items rediy available ?

 

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

 

 

[Margaret Pilgrim]

Our last cassoulet was here.   Quintessential, enormous.   I remember thinking at the time, "This is the cassoulet of your life" and meaning that it was enough to sate me for life.   It did.