TOAST’s Web “Thing”

Tuesday, 2007-01-09

More Cassoulet

Filed under: (Uncategorized) — by Toast d'Béchamel @ 10:36 pm

Damn you picassa for blocking my pictures.

Anyway, I reheated a portion of my cassoulet tonight for an hour and a half and discovered something almost incredible.  Here’s the bottom line:

When cooking a cassoulet, an hour before it’s done, fish around in the pot for all the chicken pieces (and probably the duck as well), lay them on top of the beans, and sprinkle breadcrumbs over the top.  Then cook the final hour uncovered.

Ho-leey sheeyat, that’s some good eating.  The chicken is tender from it’s slow braising, full of flavour from all the tasty bits in the pot, one “side” of it will essentially be roasted, and with the crumbs and the drying, gives it an eating quality not completely unlike a schnitzel, or southern fried chicken.

 I was also worried about having too much liquid in there.  I tasted some late last night.  Then some more.  Then some more.  Then some more.  Man, it’s good.  Not a problem any more.

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