How To Make a Cassoulet step by step | French Cooking academy visit south of France
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- čas přidán 15. 09. 2017
- How To Make a Cassoulet in video. an easy to follow step by step cassoulet recipe where you can learn this famous french bean stew secrets. this video will give you a real life insight of how traditional hearty French food is made
This cassoulet video tutorial will show you the steps required to get a real cassoulet . however keep in mind that this recipe is best using local french produce. the recipe has not been tested with alternative produce.
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Cooking time and tips:
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The beans have to be cooked on a medium heat between 1h and 1h.30mn depending on which beans you use. the Tarbais bean can take quite a long time to cook.
The Sausage and Pork ribs have to be cooked separately in a cooking tray in an oven at approx. 200 to 220 degrees Celcius 392 to 428 degree Fahrenheit for 15 minutes.
After building the layer of the cassoulet in the cassole (earthware pot) top up the layers of meat and beans with the cooking liquid from the beans with eventually if you like, a bit of water. when pouring the liquid be careful not to add too much. the juice should barely cover the beans .
Cooking times in the oven for the Cassoulet can vary depending on the type and size of dish you use. As a rough guide it is usually:
1 hour first, until the juices evaporates and a crust forms at the top of the beans.
Then, when the beans start to dry out and the first crust appears, take the cassoulet out of the oven and top it up with a bit of cooking juice (from the beans or plain water), then put it back the in oven until another crust forms again. typically in the tradition you should repeat the top up process 3 time at least to make sure you beans are cooked properly. That exercise can take anything from 1h to 1h30mn
the duck confit is only added toward the end before serving on top of the beans and they should go in oven nothing more then 15 minutes. you actually just want to warm them up nicely before serving the dish.
A traditional cassoulet has to be cooked in a Cassole (Earthware) pot
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The story
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Stephane is travelling to the south of France to visit his old friend Jerome roussillon, Jerome is a qualified chef and a member of the Escoffier disciples (bit.ly/2jxBmtC) the town of Revel, France.
After many years in the region, Chef Jerome had plenty of time to fine tuned his Cassoulet making skills and has agreed to share his recipe with us.
The cassoulet recipe you will see in this video is one of the many traditional way of making that typical French bean stew.
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About the French Cassoulet:
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The name "Cassoulet" from Occitan caçolet is a rich, slow-cooked casserole originating in the south of France, containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin (couennes) and white beans (haricots blancs).
The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting side.
It is important to note that there is 2 "schools" in the usage of breadcrumbs and tomatoes when making a cassoulet, therefore between the towns of Toulouse, Carcassonne, Villefranche de Lauragais, Revel and Castelnaudary, Cassoulet recipes can be made with or without Breadcrumbs and tomatoes.
in the video the cassoulet chef jerome is sharing is his recipe which is inspired of the Villefranche de Lauragais style cassoulet
For more information on Chef Jerome Roussillon please visit his website: www.lapoelee.com
www.convert-me.com/en/convert/... - Jak na to + styl
Cassoulet is one of those special occasion Sunday 'ark of the covenant' style stews that, when done well, people tend to remember for the rest of their life. If someone makes cassoulet for you, it's either because they either have something to prove culinarily, or it's because they truly love you. One of my Wife's friends did a really memorable version for us almost 20 yrs ago in their house's Colonial era fireplace hearth (!!) - not just the stew, but also the prep, the appetizers, sides, and of course dessert.
You're doing your lovely country a great service keeping amazing french food recipes and culture alive and bringing it to the world. Thank you from England! 🇬🇧 🇫🇷
Thank you for this video. My husband is from the Pays Basque region, so I could not get this wrong. After many hours of closely following the recipe and watching this video, I got a thumbs up.
Once upon a time, I made cassoulet "American-style," and it was very, very good. Since, I made it my mission to study the cassoulet, purchase a cassole (not an easy endeavor in America) and to search for the most authentic version. If making something half-way with second-rate ingredients was good, then imagine how delicious a perfectly made French cassoulet with the best ingredients and homemade stock might be. I have since had disappointments in many chefs who use bread crumbs (because I am on the pierced skin side of the cassoulet wars) or sway too far away from the traditional. Seeing this video reaffirms my belief that your videos are the best learning tools out there! Thank you for giving me the inspiration to love and to prepare real food in a way that brings excellence. This was fabulous!
Congratulations from France! Wish you the best in life and in your cooking!
Bravo. Le Cassoulet est libre, don't hesitate to share this meal with your own local products. Salutations.
I was in France for about three weeks for my graduation trip and the cassoulet I had in Carcassonne remains one of my favourite food memories ten years on!
Interesting how we have great memories based on great food. I have many fond food memories but I think my favorite from France is the simplest. I had my first Croque Monsieur at a little cafe' in Fontainbleau. I loved the cassoulet that I used to get at a small
French restaurant in Old Town, Alexandria, Virginia. The restaurant is gone now but my memories are alive and well!
did it taste burnt?
Carcassonne It's one the best Cassoulet in all France!
Carcassonne/Castelnaudary is the best version imo - but I am biased, family comes from there. I have heard heated discussions in restaurants about this topic - they never manage to change my mind. Duck is the best.
is mexican food @@KhandyCnylesojk
I'm one of the people who asked about this dish. Thanks for going the extra mile and showing us the traditional method. I'm making this for Sunday dinner this weekend!
John Dough ah great I am glad to hear that. And to be honest this video is dedicated to you all who like or want to know how to make a cassoulet. 😀😋
This is my death row dish.
Ben Stephens life goals!
With all those beans, they shut the switch on “old Sparky”, you’ll fart and the sparks will cause such an explosion, kill all the witnesses.
Funny you say that I often ask people... you are on death row.... what is your final dish?
For me Steak au poivre with a bottle of Red.
@@dojufitz Deep-fried cod fillet in beer batter (fried in beef tallow); buttery mashed potatoes; mushy peas (properly made from soaked dried peas); parsley (bechamel) sauce.
There no death penalty where I live and I'm not going to wait for cassoulet until I find myself on death row. However: Condemned to a life without cassoulet, I'd rather be on death row...
Tres Bien! I hope the French never lose their heritage of fine food and wine. Merci Stephane'!
I have family in the region of Toulouse myself. I'm not very old but I remember village banquets, when I was a little boy at my grandmother's house, there was the traditional French music "ball-musette" and they served the traditional Cassoulet... :)
This is the most authentic Cassoulet I have seen, visited SoF a few times, I will have to search out Jeromes restaurant, thanks for this video. Excellent.
+Michael B hi there thanks for watching Jerome has a table d'hôte which is not the same as a restaurant his main activity is chef at home where people hire him for a night or a week to cook for them some top dishes
French Cooking Academy Ok thanks, well at least I have found your channel to enjoy.
French Cooking Academy that is super interesting. I wonder if we have the same kind of service in Canada....
+Michael B, at the end of the video, there comes the link of the website www.lapoelee.fr/
Hope it helps 😉
dear god. Viva la France
Meat, meat, more meat, butter, fat, more fat, skins, meat...beans, lots of fat, lots of protein. Wont have to eat for a few days!
*Vive
@@The_Gallowglass I stay away from most of the things you listed, but I think I could dive into this dish and hang out for a while.
@@The_Gallowglass - Beware the results after... You'll have to nail it to a fence post & crawl away....
Wonderful to discover this. Great to watch. Cassoulet is one of my favourite dishes, and a true classic. You really need to go to France to get a truly great one. Last one I had was from a fantastic little brasserie in Paris near Les Invalides. I got a big smile from the waiter when I ordered it. I suspect it’s usually only the locals who do, not Scotsmen. It was epic!
Superb channel, Vive l’Alliance et la Cuisine Française!
In 1999, we visited Carcassonne and i can still remember having my first cassoulet- it was delicious
God knows I'm hurting...butI can't stop watching.....Muchas gracias!!....this is a work of art....Merci beaucoup monsieurs!!
Merci Chef Jérôme, admirable maîtrise, et merci Stéphane pour avoir si gentiment partagé cette merveille. Vive la bonne table!
This is the best cassoulet 'how to" on YT. Bravo.
I just made a version of this. I can't believe how good it was. Beans? Beans!!!are sooo goood. Toulouse? sausage is excellent! Bought a can of duck confit, imported, and have so much left over duck fat! Lyonnaise potatoes are next! This is an incredible dish and it make sooo much for so little $$$.
I had this today from a local French restaurant. It had toulouse sausages and bacon lardons, and it had confit duck leg on top. It's one of the tastiest things I've ever eaten, but I couldn't quite finish it as it's very filling and rich.
The recipes on this channel are fabulous, what you have here is pure gold for those that are passionate about cooking. Thank you for the struggle of bringing all this marvelous content!!!
Made this this evening & it’s immediately gone on the “make this again list”! Absolutely delicious. Thankyou Stefan
Was it hard to make?
How delicious and amazing does this Cassoulet look! Memories of our visit of the South of France. Thanks for sharing the recipe.
Fabulous, thank you for doing this video. I can actually source most of everything in this recipe from my farm. I'm looking forward to making it.
This brilliant traditional cassoulet recipe makes a nonsense of all the other cassoulet videos, please thank the chef very much for making it available to the public, (absolutely wonderful stuff) :)
Many thanks for your extra effort in making this video, and thanks to Chef Jerome for showing us a wonderful dish. Bravo!
FINALLY a proper French cassoulet recipe. Been looking everywhere
Those have got to be the most flavorful beans to ever exist.
i love you guys! from Portland Oregon! you me taught how to cook.
cassoulet looks AMAZING
I love cooking (and of course eating) cassoulet. I have a number of recipes from a number of chefs but it is always useful to watch videos like this and pick up a slightly different method, technique or perhaps a different ingredient.
Beautiful demonstration of one of my favorite French dishes!
I just want to thank you so much for all your recipes because I just moved to France and I'm always cooking for my husband, he is French.
Wow just wow. Those beautiful fresh ingredients. Looks amazing.
Insane. I so want to try this dish. The French know their stuff man. I'm dying watching this.
I lived in France and I admit this is one of the most amazing dish I ate there.
So have you had one now? It’s one of my favorite dishes. Along with a tartiflette
Looks delicious! Now, I have my next stop on what I'm going to serve on the dinning table.
Thanks, Sir Stephane and to you too Sir Jerome.
That looks amazing!!!!! I've never had the pleasure of enjoying this beautiful dish, I am certainly making this...
Amazing recipe! Thank you for sharing your authentic recipe with us!
I made this recipe when this video first came out and making it again today. Excellent recipe and thank you Chef Jerome and Chef Stephane.
I had no idea so intricate in the details and ingredients! WOW!
Thoroughly enjoyed this episode.
This looks amazing! Definitely going to try this.
Cela a l'air incroyable! Va certainement essayer cela.
Absolutely fantastique! Many thanks for posting - Merci Beaucoup!
This cassoulet I look scrumptious!! Thanks to Chef Jerome and also to you as well🙏🙏
Perfect video my friend! Thank you for teaching me how to make these amazing dishes !!
This is a work of art! Bravo!
So glad I found you!! I can’t wait to see more of your videos!
I have half a dozen tea filters like that. I have never thought to use one in that fashion. I learned an awesome new trick! Thanks!
Me too, just found an old antique one in the cupboard, 😎😎😎
Great video!
Thank you for your translation/assistance!
My favorite! I used to go to a local Bistro for this dish, but sadly Jean Pierre moved back to France. Thank you for this excellent recipe and instruction!
Absolutely amazing. It's on the bucket list to visit and try this hearty dish.
Thank you chef Stephane and chef Jerome ! Looks delicious. I will attempt to make this soon. Great channel Stephane !
it looks.. incredibly easy! thanks will definitely try this out
This is truly awesome. Well done Chef.
Looks so beautiful - thanks for making this look easier to make and going to try this thank you!
Saga Poetic i was actually surprised myself how easy it is to make. Honestly it's more time consuming than difficult . But regardless that dish taste amazing 😋😋
I loved this video. As someone who’s studying french I loved hearing the chef speak and it was helpful for to hear your translation after. I’d love to hear some more french in your videos!
J'ai fait un gros caca ce matin.
This looks so amazing. Holy moly.
Merci beaucoup. This will be fantastic and fun to make at home here in Minnesota.
Mercier Beaucoup Chef Jerome. Le recipe cest formidable. I am just 1 person living alone so I will have to do some serious scaling back but it is inspirational.
Wow....a great Chef.
Brilliant mouth watering dish!! Missing South of France!! Paradise.
I love the French swagger with cooking. Those Frogs OWN food!!
Matt H right back at ya froggy(back hand slap)
@@komododrag5232 thanks from the frogs ;)
🤣🤣🤣🤣🤣
Add vinegar for "The Winds"
Love it.
Beautiful recipe. I have had many American shortcut versions of this dish and always wanted to know what the real deal looks like. I can't wait to try it!
This food is giving me the fizz. I've had it once and I'll never forget it.. Thankyou!!
Voila! Thanks for posting this! Beautiful dish and not as difficult as I thought :)
I'm a professional chef from Arizona in America. I love food and cooking! Watching Chef Gerome putting the Cassoulet together and cooking it in the oven for hours, it brings goosebumps to my arms and tears to my eyes! The French and the Japanese are such masters in my humble opinion. Cheers everyone!!! 😋🤩😎🙌🙏💕🎊👏
Delicious!!! those beans look so GOOD!
Making this today! Thank you!
Thanks For Shareing Another Wonderful French Recipe Bon Appetit 🙂
Looks absolutely delectable!
Living in the 16th Arrondissement in Paris for ten years, has given me the appreciation for some of the finest food in the world...(I've been to 53 countries) and one of my all time favorites is Cassoulet. I've had it in Paris, in the South of France and all points in between...I LOVE it no matter where I have eaten it! This is a great recipe...the only problem is it's tough to find Tarbais beans here...
Drooling! I'm making this! :) Couldn't have been done more perfect
will tell chef jerome 😀😀👨🏻🍳
My favourite dish and memory of Aude Valley France (Carcassonne). Been making this for a few years in Australia NSW. The hardest thing for me (after I found a recipe - I use the Castelnaudary version available for free on line) was the BEANS and the 'couenne de porc' (pork pieces). I have found that American Lima beans work well, I only use them, and I use something fatty like a pork forequarter chop with white streaks of fat in it, cut in pieces, or neck chops, for the one part of the pork pieces and for the couenne I have found diced pieces of what the supermarket calls 'pork spare ribs' works well - it is pork with the fat and skin on it without the bone which can be bought everywhere. I often do a duck stock instead of chicken because I buy a whole duck to make a duck confit first - it is alot of work, but worth it if you are passionate about cassoulet as I am. One tip with the Lima beans - they are not cheap and sometimes hard to find, but I always manage somehow, IS TO NEVER USE BEANS OLDER THAN 2 YEARS OLD. If you use old beans they will never soften and you will waste 2 days in the kitchen. It is like eating little rocks. You never know that they are no good until towards the end so it is a terrible mistake to make. I have had endless arguments with my French Mother about the correct beans to use. She will always complain that the beans are not correct until she eats it and then has to admit that she cannot taste the difference, they are that good! I suppose for a cassoulet expert Lima beans would be noticeable but I am not that fussy and I can't taste the difference. She wants the original French beans but you can't buy them here. Any good pork sausage seems to work but if you can get Saucisse de Toulouse all the better. It is a real treat to see a professional do it - thank you so much for sharing. I am such a Cassoulet fanatic that on one trip to Narbonne France I ate one in summer, it must have been 35 degrees that day! I couldn't finish it but my Uncle did and I think the Chef was impressed. I get the feeling only crazy people eat this in summer, but it was on the menu so... My French Uncle told me that only crazy people order this dish in summer.
The Spanish dish 'Fabada Asturiana' is a close match to a cassoulet - just as good - almost identical.
I'm about to watch about 1 hour worth of Cassoulet videos in order to master the technique visually...and I will start with this one. Masterful. Bon Appetit!
Makes me want to move to France. Wonder where they serve this in Melbourne ... Terrific video, really shows us the time and effort that goes into French cuisine.
Wonder where they serve this in Huntington NY.?
Ask Stephan if he will make it for you, he lives in Melbourne. If so, we will drive from Coffs Harbour for the feast!
I wouldn't recommand since they barely have any jobs.. :\
@@tanya_thivier9for english speakers in certains areas we do
@@Lostouille still very little
Lovely recipe great cooking technique by Chef Jerome . Hope to see more soon
It looks amazing!
Thanks to both of you ... Appreciated the recipe.
Excellent plate.. looks so freaking delicious. Cheers from Mexico city.
That looks exquisite !
merci beaucoup ‼️😘😘 I cannot wait to make this
looks amazing!
Bravo chef.Excellent !
Another terrific video!!!! Thanks!!! By the way, I tried your potato leek soup recipe and it turned out marvelous!!!!!
Such an epic dish! I had this in France in 2005
Tres bon! That looks delightful!
incredible, thank you
Amazing!
Hope you enjoy your Holidays! I enjoy your videos and I am looking forward to more in 2020. 😊🎄❤️
that's a piece of art!
Tout simplement, j'adore!
Very easy yet very time consuming. Thank you for showing it to us.
Proper autumn food for the family
Thanks for this recipe. My family originates from Montpellier in the 17th century. It was fun to see what they would have eaten.
I just love how the French slap the fat in their dishes and sauces, all kinds! I think I fell in love with the French cuisines.
fat taste good 🙂👨🏻🍳👍
@@FrenchCookingAcademy 😂Totally. Thank you for creating such great contents.
I had to make Cassoulet from a book once, at the hotel I was working in, but I'd never seen it done properly. Thank you for this, chef.
What a great a recipe! I am going to make this for sure in my kitchen. I am big fan of your channel and highly recommend your videos to everyone I know interested in cooking.
+David Atkinson thanks heaps for that. this is really a good way to have the channel growing 😀
Looks amazing!!
I was trained in classical French cuisine.. I still flick through my Repertoire de La cusine, have to thank Escoffier for his hard work!
Marvellous recipe
God is a French chef.
So now I know what a cassoulet is ! Man, that's a heavy dish. Very good !
I can't wait to try and make this! Will have to make my own duck confit though but I think it's going to be well worth all the time and effort. Thanks so much to you and the chef for this video!
daisy8972 hi there thanks for watching . It is actually quite easy to make once you have the ingredients. I hope you will try it out . 😋👨🏻🍳
I get duck fat, duck confit, etc., from D'Artagnan...an online company. But making your own would be fun.