Cassoulet - Frenchy meat and bean stew
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- čas přidán 18. 10. 2023
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This is a method, not a recipe. It's just a beans and meat stew - improvise it! - Jak na to + styl
We need more slop recipes. Show us all the ways in which we can just throw random stuff into a pot and make it taste good. To me, slop is the best food there is. That's how our ancestors ate. They didn't have beef wellington or buffalo chicken wings or whatever, they just threw any and all spare plant and animal parts they had into a pot with some water and ate it and they were fruitful and multiplied.
Agreed. One of my favorite dishes, chili con carne, is ultimately a slop...especially from Wendy's, my favorite fast food side dish.
Slop is good.
this is super similar to feijoada too! i love making gumbo as well. both great slop meals that are full of flavor
Foods like stews, chillis and curries also keep well (and maybe taste even better) when kept for several days in the fridge. Great for easy, endless leftovers!
@@shirufox1498exactly slop is weekly food. Also cheaper so allows me to save for when I crave the better stuff...if I crave the better stuff cuz honestly the slop is 🔥. I go months not thinking about steak now. Lol
I am absolutely loving the way Adam discards any type of effort from time to time. It really displays a true home cook !
Even his voice has zhe "do it, whatever, I don't care" -vibe the whole time.
To me it sounded like he was little under the weather and it amplified his usual no-bullshit approach to 11. 😁
@@woodendoorgarageThat was my interpretation as well. Hope he's doing alright.
@@Kremit_the_Forg ty I was going to comment exactly that. It's almost off-putting how "idgaf... whatever" his voice sounds in this one 😅
Yeah, it feels like he phoned this one in, but it still sounds yummy.
As a francophone, the sentence «The French can call it something fancy like cassoulet […]» cracked me up. This is probably one of the last word I would put on a fancy French word list :)
It would be like calling “casserole” a fancy French word, which even in English is super basic!
"omelette du fromage" tier...
@@cefinau and the thing is French don't use he word casserole for any other purpose than designating a saucepan.
To native English-speakers, literally anything in French sounds fancy. It could be absolute nonsense, but it'll sound like the most exquisite poetry to our sad little mono-lingual ears!
A quote from The Matrix Reloaded sums it up so perfectly, IMO it's the one part of the sequels worth acknowledging: "French is my favorite - fantastic language. Especially to curse with. [...] It's like wiping your ass with silk."
(For the string of utter filth I left out, you'll have to google it for yourselves 😂)
@@red.maned.unicorn
*Canada enters the chat*
Uh, no. Not all English speakers. Lol
This version of cassoulet should be called the "I couldn't care less cassoulet" for people who want to eat a delicious cassoulet without spending 10 hours in the kitchen making it. I love it. And shout out to Josh Cohen who made Julia Child's version on his channel "Anti-chef" and followed her recipe to a T and it almost brought him to a mental breakdown. I hope he has now fully recovered.
This whole channel is the "I couldn't care less about making this delicious dish fancy". Have you seen the macarons video?
@@NeilGirdharmy favorite was when that angry Italian guy got angry reacting to Adam's carbonara he explicitly said "wasn't authentic and wasn't trying to be authentic" in the video.
Food is better when it's good, not authentic.
Might it be more appropriate to intentionally call it the 'I could care less' series to further display the indifference to rules?
@@NeilGirdhar Traditionally it isn't a fancy dish in France. Only Americans who go there to learn how to cook think that it is. Every grandmother has their own recipe. Usually it was a dish all the farm wives took to the village baker to throw in the huge communal ovens to cook all day for dinner. Even today a surprising number of rural homes do not have modern ovens.
Couldn’t Carelessoulet
man sounds EXHAUSTED 😭 stay strong adam
Stay strong!
Gonna be honest there: I won’t be surprised if the audio is AI generated
Coffee
@@arnaudgolinvaux2330you might be onto something. Some parts sound artificial but some parts also sound really human so I'm just here confused.
i think hes just sick y'all LMAO it aint ai
I love the relaxed approach to cooking. If a dish is too complicated, I simply don't bother to make it since 99% of the time I'm just cooking for myself and not trying to impress anyone. Simple and delicious is the key
aka the american way
Coming from the region where the dish is from, and I never could've thought that someone would add the adjective "fancy" to cassoulet. It is not at all a fancy restaurant thing, it's a popular dish (Which probably means that it had a lot less meat in it a century ago).
That being said, if you can you should really try to use duck (Especially confit) and duck grease if possible, that's what makes it special, not the way you cut your vegetables. Confit isn't supposed to be fancy or expensive either it was just a way to preserve meat before refrigeration andd without vaccum sealing originally, every old rural house in the south-west of France has at least one of those big jars that were used for it (Usually now turned into flower pots)
Don’t know what the confit situation is like in the US, but you can get a big tin with 4-5 duck legs and lots of duck fat to spare from 10-12 euros/15 dollars in France, which sets you up for a lovely dinner for 4 or a big cassoulet…
Having lived and cooked duck in both countries, duck is much more expensive in the US than in France. Between the high price and low availability, duck in the US is generally a luxury/premium ingredient-it’s generally only available whole, and almost always frozen, usually $25-40 per duck. Duck legs are especially difficult to find in person, even in major cities. I have ordered them from time to time for making duck confit. Premade duck confit is $10-20 per leg in the US, and almost never available in person. In rural areas and smaller towns, duck is usually not available at all.
And that’s why “authentic” cassoulet is perceived as fancy in the US-key ingredients are prohibitively expensive or simply not available at all.
@@quentindishman7268- probably because duck legs and also magret are normally by-products of foie gras production in France; the cost calculation is different.
@@quentindishman7268 Having lived in both countries, US think anything with duck is fancy and special. In France it is just another protein. Looking at old historical recipes, the French nobility would refuse to eat Duck considering it food for commoners.
I make cassoulet at least a few times a winter from an old recipe from when America’s Test Kitchen had the simplified Family Cookbooks. I may be adapting it to more your method, because I’m trying to do more improvisational cooking from what I have on hand.
One thing that I will keep from theirs is using skin on chicken thighs, browning them skin side down to render out all the fat. This really does add a wonderful level of chicken fat, which is traditionally achieved with duck confit. I don’t think throwing in chicken legs will give enough of that flavor. You do remove the skin from the thighs before adding the beans and liquid.
Dude. This recipe rocks. Captures the spirit of the dish without insisting that you need ingredients X, Y, and Z. You motivated me to finally try to make this dish, by getting me out of my ridiculous assumption that I ABSOLUTELY HAD TO HAVE duck confit. Using just the chicken and sausage resulted in a spectacular dish that wasn't nearly as difficult as I had been told. Thank you!!!
I prefer cooking that way too- find out what different cuisines use in terms of seasonings and pairings, then use it as inspiration towards something cheap, tasty and filling for everyday meals.
I scored a bunch of discount short-dated beef and had some wine, veg and cheese left over from christmas, so made a kinda 'boeuf bourguignon' thingy with cheesy mash - maybe not haute cuisine, definitrely not authentic, but it's put 10 servings in the freezer for under £30
Adam and his little dives into French cooking has really demystified it for me and encouraged me to try and experiment with it, resulting in a lot of very popular recurring meals around the house. I never thought I'd say that the backbone of my home cooking would be French, but that's how its turned in the past few years.
French cuisine is one of the easiest and most delicious in the world! I think everyone should give it a go!
Re: Soaking with salt:
The sodium ions in the salt ends up replacing calcium ions in the skin. Those calcium ions have a +2 charge, meaning they have two fewer electrons than they have protons. This gives them a stronger pull on negatively charged bits of the structural proteins that give the skins their strength. That stronger pull means that calcium ions can cross-link protein chains - the calcium ion can pull on multiple protein chains, keeping them from sliding past each other. This holds the bean skin together and keeps it tough, much like a gloppy cheesy sauce causes spaghetti to move en-masse when you try to twirl a few noodles.
If you replace those calcium ions with sodium ions, you get far less cross-linking because sodium ions have a +1 charge. This means you'll have to replace each calcium ion with two sodium ions - the charges still have to balance - but the sodium ions have a lot less pull, and the structural proteins can slip past one another, like, say, a tomato sauce on spaghetti. The result: the structural proteins that give bean skins their strength are weakened and you get a much tenderer bean skin that falls apart when chewed, rather than flopping around unpleasantly in your mouth.
I'm gonna need some sources for those bold claims
Did Alton Brown just enter the room???
So the TL:DR is that salting is good
TL;DR?
@@VK-pk8uztoo long; didn’t read
Something fancy like Cassoulet 😇
As a Frenchman, this is a hilarious sentance. It's about the most likely word my own cassoulet farts would say if they were sentient.
After listening to the ‘comfy content’ podcast, I really hope you’re doing well Adam, I love you too ❤️❤️
Yeah, I got the sense that this video was an attempt to take things slow - I hope that means Adam is getting to take some breaks and take care of himself
I'm living in France for my senior year of college and I gotta tell ya, I have been making so many soups and stews. It's just so cheap and easy to do and I never go hungry. This stew is definitely on my list but I don't have an oven safe pot :/ but I will make do! That's the hole point of these recipes, right?
EDIT:
I went to the store today and they sell CANNED CASSOULET at my local french super market. So interesting!
A good dutch oven’ll go a long way if you have the spare cash
@@andew3873 oh I agree. I have one at home in the states but buying one here just doesn't make sense I don't think. I'm trying not to buy any heavy equipment
you can buy a pyrex dutch oven. its cheaper alternative to something like a le creuset. just dont put it in the stove, its made out of glass itll crack
Cassoulet a soup ??? 🙄🙄🙄
@@fredfromfrance6594 désolé, what would you prefer I call it? A stew?
he sounds way more tired/out of it in thisn than he normally does, like hes just reading from a script, i hope hes alright :c
Adam, for overnight bean soaking I add baking soda to make the liquid more basic which makes the beans softer and creamier. That is to say acidic liquids stiffen the beans. Which is also to say, adding acids should be held off till towards the end of cooking.
Was meaning to put just that message: a tiny amount of baking soda (better yet, soda ash) does wonders!
Thanks for the info 😊
Traditional French cooking (not the courtly bougie Haute Cuisine that became standard for fancy restaurant stuff) is easy and so delicious!
Boeuf bourguignon is just a "cheap beef stew cooked with wine" and it's one of the most delicious dishes I've made in 10 years of home cooking.
Ratatouille is just baked/stewed vegetables in tomato sauce. If you're feeling fancy you can make it "Confit Byaldi" like it's shown in Pixar's movie.
Vichyssoise? Cook some leek and potato in stock, blend it smooth and add cream. I don't care much for color so I use more of the leek not to waste perfectly fine vegetables and fry it in some butter and add some spices and a lot of garlic. Add some raw extra virgin olive oil when serving. ❤
Many of these dishes are really just "put it on the fire and head to the field, it'll be ready when you're back for lunch" dishes. And it's precisely that kind of cooking that makes them amazing.
Yea if you take away the pretentious names (I’ve been into cooking for years now so I know what the terms mean but you have to admit it’s intimidating to new people) they are actually pretty simple processes that I think anyone can learn. That’s why I like channels like Adam and Ethan Cheblowski, they help teach how things work and why and then from there you can learn on your own.
@@kaboomkp “Pretentious” these are just standard and to-the-point french nouns. Seem like the whole french language is pretentious for you then
OP - it doesn't matter where in the world you are.. you looking for a roommate? 😅
@@Crisyx91 Yes.
This is phenomenal, love the format of this low effort meal. Normally cbf with French cooking with taking things in and out all the time. Thanks Adam!
This looks like something my dad would have loved and maybe even would have made some years ago. Miss him. Thanks for a pleasant thought and what looks to be a tasty recipe, Adam. Have a good one.
Always love your videos! Educational yet self-aware. Perfect recipes for the home cook!
Adam, this video inspired me to try this. The one thing I did different was I used canned beans, and smoked them in about half their juice for about 3 hours in a shallow pan, then popped them in the fridge. By the time the dish was done, the smoke flavor had become a noticeable but subtle grace note on the overall complex savoriness. It tasted amazing! Definitely adding this to my regular winter meal rotation. THANK YOU!
is it just me or does adam seem sick in this video?
It's allergy and flu season indeed
Sick of the French and their superior cuisine
To me he sounds literally slowed down, like some sort of bug happened
Yeah I definitely noticed. Maybe that's why he's making stew? 😅
Nah the sick state he is living in😂
As a french, no one would consider "cassoulet" fancy over here.
And even if it were, do what you like y'all, don't let snobish people stop you from cooking how you like it.
I thought I had left the speed on 75% when I started listening to this. Also, looks very tasty!
Anyone else notice that the narrative voice-over on this one had a slightly slower cadence than usual? It's amazing how accustomed you can get to a very specific delivery style.
Kitchen scissors are an underrated tool. I love cassoulet in the winter.
I am a big fan of food that I food that tastes better the next day. Discarding the aromatics goes against my goal of adding more vegetables to our diet, I use chicken drumsticks that I brown in bacon grease. I also add additional gelatine, it really makes a difference. The pork depends upon what I have on hand.
Sometimes when I reheat it I add greens for a slightly different taste ( and more vegetables).
If you miss the _energy_ of other Ragusea videos, set the speed to *1.25x speed.* I wonder if he usually speeds up his speech?
bro u saved me. I legit couldnt watch this
He did seem rather laconic in this.
this works PERFECTLY
This style of dish is something my grand-parents made quite often in their home. Even when it was just the two of them, I'd catch a glimpse of it here and there; carry over habits from raising 6 kids I guess, heh.
I also appreciate the occasional "slop" style dishes you showcase on your channel. Between these and these bigger 3-4 day meals, it's a nice break from the more extravagant stuff-- both on this channel and others as well. I love making some more labor intensive meals sometimes.. but they rarely last 2 nights; sometimes barely an evening depending on the recipe. It just radiates 'cozy'-- at least I think it does.
Edit: As an aside, you sound a bit sleepy in the voice over. Don't neglect getting good rest, sir.
It's damn close to one of my favorite food in Romania I only learned to love more and more over 20 years since i was young. I almost always had it made by my dad or myself by boiling the dry white beans very well, preparing aromatics on the side (at last onions, carrots and garlic) until the beans are visibly hydrated and larger, mostly adding lightly brazed smoked meat (often smoked pork ribs) and/or smoked sausages, a spoon of concentrated tomato paste, thyme and bay leaves.
when he took the black bean out of the WHITE BEAN STEW, I felt that! NEVER CHANGE RAGUSEA, NEVER CHANGE!
mans didnt have to be that racist
This stew is WHITES ONLY
maybe he's been in Tennessee too long.
Dat's racist 😂
I’ve been going hard on making beans lately since watching your videos. I’m living nomadically and haven’t been eating this healthy and affordably before. Appreciate the inspo
Easy one pot soups are quickly becoming my low cost meal option, thank you Adam
You just made my day!! I love how simple you made the delivery of the recipe!!! I’m doing this as soon as the weather permits in Texas!!!
This honestly looks like a significantly simplified version of what I've come to know as Cassoulet.
The version I've come to know is gently stewed beans, duck legs, oven-roasted tomatoes and pork chops, all cooked on their own and then dumped together and put into a casserole and then topped with breadcrumbs soaked in duck fat before baking it all. It takes staggering amounts of work and will eat a day's worth of time. Unfortunately, unlike most of the dishes I've had that take that much effort, it's actually worth it. It's unbelievably delicious.
That being said, your version looks pretty good so I might try it. Certainly looks like it's much less work.
One thing I will say though is that in a stew like this, there's no need to finely chop garlic. Just chuck the cloves in whole. After about an hour of cooking they're tender and you can just smash them with your spoon. They'll dissolve into the stew.
I've once made a fancy cassoulet with all the different meats and multiple phases of cooking/baking. it was 2 days of work, it was very good. But nowadays I make it more like Ragusea, with shortcuts and tricks, quickly and the results is almost as good as the fancy one. The difference does not justify the work invested.
See with something like that, it sounds like it would be best if you were able to divvy that up over a week or so. Sunday you have pork chops, so you make pork chops for dinner, and you keep a few leftover for the cassoulet. The next day you make duck legs, again, keep a few left over, etc.
@@BioYuGi That is the way I've been cooking lately and it saves so much time and effort as a home cook. I heard someone call it "intentional leftovers"
Tomatoes... in a cassoulet?! Please people, stop.
@@BioYuGi Which is precisely the original intent of the dish. It's effectively "meat leftovers plus beans into a stew pot, pop it in the oven while you work during the afternoon, serve"
in brazil we have two national dishes very similar to french cassoulet: feijoada (black bean stew + fatty pork scraps) and mocotó (white bean stew with bovine cartilogenous parts and organ meats). give them a try, you might like them!
You really wanna see a gringo making a feijoada with gelatine? C'mon!
@@Karifi i'm having palpitations just imagining that
I taught English to a class that was about half Brazilians, some in their 20s and others in their 40s or 50s. Any time we talked about food, it would inevitably lead to feijoada. Even amongst themselves, they'd eagerly discuss regional differences, seasonal differences, family references, personal preferences, and a dozen other subtleties that only a true connoisseur would recognize. And of course they'd jump at the chance to explain the dish and its intricacies to any non-Brazilian students, which itself would only spark debate amongst them.
Brazilians seem really passionate in general, and personally I believe it all stems from feijoada.
We followed this as closely as our pantry would allow AND love it. We used a half bottle of chardonnay for some of the liquid and added a little smoked paprika and it's AMAZING!
6:47 "How set the final texture will be is chiefly determined by how much water you put in"
I wonder if the 4 packs of gelatine might have something to do with that...
I'm down for making stuff more approchable, 1 pot recipe, stock cubes, no precise timing etc, but I feel like the duck is key in cassoulet. The taste is so special !!
Sorry for being the picky french guy !
Totally agree, if it’s not confit duck it’s not cassoulet. A little like if I ordered pork rib and received a rib eye : still delicious but not what I expected
Hi Adam, I’m surprised you still use stock cubes. I don’t work for them, or have any financial interest in the company, but Better than Bullion brand stock paste is a big upgrade from cubes. It also keeps in the fridge for months. It’s not quite home made stock, but obviously I’m a fan.
You could do a taste test experiment with cubes, canned, boxed, and paste store bought “stock” replacements. ✌️
Quintessential Comfy Content. Nothing better for feeding the soul. Thank you Adam!
My grandma used to make duck cassoulet and it’s still the best thing I’ve ever eaten
Mmmmmmm. Duck.
lucky!
I loved your grandmother
Duck is the best meat change my mind
I attempted this dish.
I gave up.
This is my favorite dish. I love that it can be as simple and as sophisticated as you wish. Yet, it still produces a satisfying and deeply flavorful dish.
I prefer a more traditional version, but I have also made it very simply. So simply as to use hot dogs.
Given the increased cost of food we need more recipes like this
You have finally reached that "over it" phase you described in your first marco pierre white video lolol. I'm loving it
Gosh I love a video that's all to the point, no fluff really, and just bangs out the recipe. I mean I love it both ways,the the style of this video seems rare these days on YT.
The most apathetic Cassoulet recipe I've seen in a long time. :) :)
This is so great. Since this video came out, I've made various versions of this. I've been wanting to try making cassoulet for a while, but was afraid to try for fear of getting it wrong. Reframing it as a meaty bean stew that can use whatever you have around as a general method made it much more approachable to me. The best variants I've made were with some cubes of pork shoulder and chicken leg quarter. So good!
The traditional beans to use for this would be Tarbais. I've been growing them for a while from a bag I got at my local farmer's market. Unfortunately they didn't do very well this year. I'll plant more next year, and hopefully I'll have a great pot of cassoulet then. In the mean time, I may have to try it with a similar kind of bean. It looks too good to wait a whole year.
5:19 I feel like he's directly calling out the YTP community here lmaooo
For some reason I really liked the touch of hearing the pan sear whilst you cut the veg!
This is the Ragusea cooking I love. Fantastic effort to reward ratio. Plus I've been curious about cassoulet since it was included in a video game recently
I think it's good to consider dishes like this a continuous project.
I often start making something until it's time to eat, and eat some and put it in the fridge, take it out the next day, add different things to it, and eat that, and so on. It extends as i eat it, until it's finally gone.
You can, for instance, start out making a Bolognese, and gradually morph it into chili by adding beans and spices, and then chili mac, by adding macaroni, etc. sometimes i start with beef and then add chicken as i go.
I have a goal to just make something that i continuously eat as i add more to, so it lasts indefinitely.
4:07 Adam enforcing bean segregation
Adam you really should do a video on the Queen of French stews: Ratatouille (the og chunky roasted veggies kind). An entirely vegan dish too!
Wait until summertime, all the ratatouille ingredients are out-of-season now and won’t taste very good compared to fresh
Wait until summertime, all the ratatouille ingredients are out-of-season now and won’t taste very good compared to fresh
Tried this on a cold day. Nice easy recipe to prep and leave to bake in the oven for a while. Tasted nice and flavorful!
I love your every-man style of cooking here. This looks amazing
Great timing; I have the necessary ingredients already - soak the beans tonight, French slop tomorrow evening!
Is it just me or does Adam sound slowed down a smidge? Like he's talking at 98% speed.
Just noticed it. Hope you good Adam
Hello, cassoulet! Thank you for the simplifications. Def a great "because I work from home" recipe.
That's a traditional dish for my country, but after we the soak the beans we boil them for 30mins, then throw out "the first water" - this way people say you won't get as much gas later. Then we add the "sofrito" (pepper, tomato, onion) and "the second water" after an hour or so some paprika and at the end are thr spices of which obligatory is spearmint.
Edit: this is the most basic version. You can add sausage, pastrami, blood sausage, dried meat, whatever you want.
If you want to pimp it, I suggest to try with duck (confit de canard)
@@debreaction6280 When I try to be a Scottish lord I'll try it.
@@peev2 🤣🤣🤣
We eat a very similar dish in the north of Spain called fabada. I would eat that every day essentially for months at a time growing up.
My wife is french and got very upset watching Adam substitute duck fat and duck confit with butter and chicken :)
I love your ever-changing bean soaking opinions.
Wonderful recipe as always!
Something I read from Serious eats and tried is adding both salt and baking soda to great success.
Adam sounds so damn tired and I love it
If you watched the latest podcast this makes sense. The dude is exhausted and on the sauce. Hoping for better times.
He does sound different....not sure if it's booze or not, but I hope it isn't.
He sounds incredibly low energy and breathy in this video, maybe he is burned out
Small comment from France: I don't think many people here would call Cassoulet fancy haha
I love how this is functionally French Style Pork and Beans or just Baked Beans.
I learned to make Cassoulet from Julia Child when I was in high school. When I saw you put all that gelatin in, I thought it was going to turn into an aspic, which is the grossest thing in all of cuisine. But, it looks like Kenji, and you had a great idea. I love your simplifications of grand dishes.
As a coffee snob, I love the brewing methods we've gotten to see. No one tell James Hoffman.
Tell him! Let them fight!
I think he should try a hybrid immersion brewing technique where he puts the filter at the bottom of the bowl, puts in the grinds, adds in the hot water, waits three minutes, lifts the filter, and puts it on the strainer to drain.
This will probably produce a reliably good cup of coffee.
@@hypothalapotamus5293 I agree. Iirc all immersion methods are basically the same and very easy to get a good result from.
This looks really delicious 😋 Love the gelatine trick! You could fool just about anyone into believing you had used a meat stock that had been simmered for hours! 😉
Cassoulet was invented in 1355 in the town of Castelnaudary, in France so I went there while touring the canals and honestly it was superb in the town hotel restaurant.
I had never heard of this dish before today, and it was literally the answer to one of the jeopardy questions earlier today.
Wow Adam is very chill on this one. No yelling, no alternative universes. 😅
Honestly he sounds like he's close to over this whole channel/media empire
I love how Adam sounds absolutely plastered in the voice over. Really adds to the DGAF-ness of the recipe!
The quote "thyme and rosemary, fresh or dried, who cares" embodies my style of cooking lmao
I'm french & never liked cassoulet (everytime I had some, it was pre-cooked stuff and never tasted great) but I decided to give this one a go and it was very good ! thanks adam !
The gelatinous texture in cassoulet is obtained from the collagen of thinly sliced pork skin (available in all Asian supermarkets). Just as quick to add as powder gelatin. I promise you won't find it in your cassoulet, it dissolves completely. And it adds more taste.
I'll have to try the unflavored gelatin as a near-the-end-of-cooking step for my Cincinnati Chili. It always ends up a little bit liquidy, but man is it a fine liquid. I've tried some minute tapioca and that helps a bit.
I have rancho gordo cassoulet beans and haven't made them yet because the recipes are so intimidating. Thank you for this video.
I've always wanted to make a cassoulette since I've been in carcassone and eat one of those glorious and amazingly tasty local cassoulettes. Thanks for sharing this
This has nothing to do with cassoulet, go find a proper receipe because that one is just chicken beans with two sausage, it would not have the same taste at all (imagine a pulled prok sandwich, but instead of pork you use fish and you replace the bread by lettuce, that's exactly what he did)
I like how you call it "fancy" but we French people consider Cassoulet anything but a fancy dish lol
But I love my tomato based cassoulet in a can with French fries, that's my meal once a week and it takes 10 minutes of me doing nothing to prepare
BTW Before my fellow French ppl start killing me for eating Cassoulet with French fries, that's a very specific way of eating it from a small area close to Belgium, don't mind me
Well depends if it's real cassoulet or william saurin's crap, knew a guy who was eating it with pasta, what's worse? xD
@@TrakTv I obviously love the William Saurin crap and dislike the real thing xDD I won't deny I have trash taste
Is this video slowed by 10%?
You've summed up in one video my entire creative process for inventing some of the best whatever I've got dishes I've ever made. I love also playing around with spanish, indian, asian and cajun flavours (not together).
It looks alot like polish fasolka po bretońsku (beans a'la Brittany), except we just cube the meat and don't add vegetables except for the onions and ofc beans. Great recipe!
Who is doing the narration so slow, and what has he done with Adam "Motor Mouth" Ragusea?
I knew I wasn't the only one. It sounds like he accidentally clicked on 75% speed and uploaded it
Yknow, there could be a whole podcast episode about the reasoning and history behind the English language equating "rich" with "fatty" when describing foods, meats etc.
Tbh I think the answer is too short for that. Back in yee olden times the only people who could afford enough food to even get fat in the first place were all were rich people.
I have no idea why or when I subscribed to this channel, BUT I LOVE IT!
The color palette in this video is awesome idk if he edited the colors or what but it looks really vivid and warm
Ayyyyyyyyyy I've been making this or something like a HECK of a lot, to feed everybody in the house who ISN'T on dialysis... Though I am using a crock pot because I am the laziest cook ever. But it really doesn't seem to hurt anything, and I actually prefer my beans to be damn near mush. The cassoulet I've made in the past has had smoked sausage in it, and almost comes out like red beans and rice (but with white beans, of course, and less cayenne). I was not aware it was actually tradition to mix meats though, so THAT is exceedingly useful. I can tell you from my own experience that if you pair this with good bread, or a pot of rice, you can easily feed six or even TWELVE people with one pound of beans and a pound of meat. Really, you can. And with minimal prep. Add caraway seeds if your crew is like mine and gets very upset tummies from beans (caraway being a natural source of simethicone). (Or, bully them all into taking some Beano or whatever before eating, or even do both.) Especially with a good strong sausage flavor the caraway flavor just vanishes for me and mine.
I will say though, I'm a bit sheepish about the bean soak. I always do what I've called a "hot soak" -but I thought I was meant to boil the beans for 20 minutes. Oops? I did try a plain cold water overnight soak once but absolutely nobody liked the bean texture, and the hot soak does give us a texture we enjoy even if it's "wrong" on some level. I don't keep tomato paste around, but since my husband isn't eating this anyway, I usually add a can of diced tomatoes to the crock pot. During summer when they're cheaper I would use actual tomatoes, cut up just as fine as the onion. But again I'm doing my cassoulet in the crock pot, it's gonna be there alllll day.
Would also like to say - finally got around to experimenting with shallots and everyone in the house has raved about how good the food is. They don't even know shallots are involved but they DO notice the difference in flavor, so that's pretty cool. Though I really would like to know where you (and Andrew from Basics with Babish) are getting those ENORMOUS shallots. The ones I finally found are smaller than a head of garlic :(
Great video, very cool take on this dish! Anybody who lives where winter is actually cold really should give this method a shot, having the oven on when it's freezing out is a wonderful thing!
For the shallots (and Im assuming you're in the US), try a Middle Eastern market, if there's one nearby.
This looks really tasty, I guess the only thing stopping me is that I have no beans, no meat, no carrots and pretty much nothing else that would go into a stew like this... Yet.
Always interesting to see what unorthodox coffee brewing equipment you'll use.
I so love your preemptive strikes whenever there's a "that's what she said" moment :D
This dish comes from a seige. A town was surrounded. Food was running out. They collected what ever food was left mostly dried beans, some dried sausages and some nearly rancid pork. Everything was cooked up into one great pot and the defending troops feasted.
The next day they opened the town gates and took their enemies by suprise. The opposing forces were routed and the defenders won.......all thanks to this bean and meat stew.
Damn, is it only me, or does Adam sound tired here? Good choice of a simpler meal then, no fuss when you don't wanna bother, just making food.
Reminds me of how he sounds when he's sick. Makes me appreciate the effort even more so
just put the playback speed to 1.5 and it sounds like a normal video
Agreed! Maybe our virtual/digital/youtube friend has a cold? Hope things are ok, Mr. R.!
Yeah. Sounds almost... annoyed?
he sounds like AI
Hey Adam, do you reckon this would work using a roux to thicken instead or would that be too much of a devation in texture?
I'm not Adam but personally I have tried it both ways and I have found that using the roux just isn't the same.
A roux won't get you the "sticky" demi-glace adjacent texture that gelatin will, and the skin on top will be a bit rubbery and firm instead of glossy and rich.
It'll still taste just as good though.
I love how you can immediately tell whether or not a video has ytp-worthy clips
That is what is nice about any stew you do, can't really muck it up. Its like the 7 bean slow cook meal, its literally meat and lots of beans. Its sweet ground beef and beans. Its so good.
Cassoulet isn't a fancy name, it literally means "pan stew." A related word in english is casserole. It only sounds fancy because its french and people have been taught to think any french sounding name is fancy
You are REALLY just giving the YTP creators fuel for their nonsense now, aren't'cha? "THAT'S RIGHT BOY, I'M SNIPPING MY SAUSAGE!!!"
is it slowed down?
Will definitely be making this.
I actually have a 16oz shaker of beef gelatin that I just shake info many dishes that call for stock. In gravies, chili, soups/stews it really seems like a cheat code for texture. I think there’s some significant protein addition also? Anyhow, originally bought the stuff for making marshmallows then saw a chef steps video talking about upgrading Turkey gravy with msg and gelatin and now us it all the time. 😂
This video coming out right on the evening I made Cassoulet. Perfect timing.