John. that looks like the best thing that's ever been cooked. We had a low dollar version growing up. I remember making what my mom called white bean casserole. Us kids did the cooking, as my mother was stricken with polio. She would instruct and taste test from her bed. Anyways, I think it was one bag dried navy beans, soaked overnight, a large onion, slab bacon and kielbasa. The obvious order of cooking. Dice bacon first, fry with onions, then the rest of ingredients, and just cover with College Inn chicken broth. Season w/Bell Seasoning, oregano, garlic powder and S+P. and simmer till mom liked it, then bake. We used whatever we had for topping. Ritz crackers, grated cheeses, or sometimes we'd diced up bread and dry it in the oven with Ital. season, butter. That was over 50 years ago, and I have never made this since, but I think I'll make the cassoulet instead.
@@AmandaFromWisconsin He was great artist. Yeah, too bad about all that inbreeding, though. It was what ultimately destroyed the powerful Spanish branch of the Habsburg House.
@Justin Croonenberghs Ingredients are great here, he has everything you need for a traditional Cassoulet. But 3 things are wrong here : the "sauce" is supposed to be waaaay thicker, almost like a paste that's confonding with the beans that should be almost overcooked and not as ferm as they look. Also you wanna keep the bones on the duck leg cuz it gives the flavor to the beans (just like you use carcasse for a chicken stock, same thing here) and last thing you're not supposed to use that much bread crumbs, it's not a gratin you don't really want it to form a crust. Don't get me wrong his "Cassoulet" is looking great and I'd eat it all that's for sure :)
Food Wishes fait un Cassoulet, et ça c'est une leçon, y compris pour moi qui suis Français. Ce qui me surprend, c'est que toutes les étapes (complexes) sont respectées, y compris les haricots tarbais. Chef John, your Cassoulet is fantastic. Bravo.
I made your recipe for friends who came to lunch with us yesterday, Sunday, Feb 16th, 2020. We're in Nice, so no problem acquiring the Saucisses de Toulouse or the Confit de canard. I made it the day before, of course, (no time to do this sort of thing before leaving for a church service!!) but added the breadcrumb mixture before putting it in the oven before we left for church. I set the oven at a very low temperature but jacked it up when I got back to our flat, before my wife and our guests who had stayed for the after-service reception. It was a big hit. Delicious. I'll always use this recipe. There were just the four of us so we have lots left over. I saved all the extra liquid and will use it when I warm up the cassoulet.
I made your version of cassoulet, since Julia Child's version takes a month to make. It was very rich and filling, perfect for our very cold winter. Will be made again. Thanks Chef John.
I love French cuisine. It just layers flavor and texture on top of flavor and texture to create something amazing and complex. Yes, it can take a while and require more ingredients, but it's so worth it.
My hat is off to you. I have made cassoulet twice and it is one of the most joyous winter meals you can have with a big chuck of bread and some wine and friends.
None of my friends look tasty enough to risk murder and a prison sentence, just to have your version of this cassoulet. I'll just use Chef John's version.
My goodness, that looks delicious and brings back some very happy memories. I had it at an auberge in Dordogne, France decades back and it is still probably my favourite dish of all time. I had a starter of boudin blanc which was amazing. The house wine was so cheap but probably one of the best wines I've ever had. It helped that the day was perfectly sunny, the setting was rustic and I was with a beautiful young lady who was the love of my life. I hate getting old.
The thing that stinks about getting old is when you don't have the ability to make new memories that can match ones like this. Sounds like heaven, thank you for sharing this!
This recipe is exactly the reason why I love this channel so much. It takes a long time to make, needs ingredients not usually in your fridge and isn't afraid of using "unhealthy" stuff - and Chef John simply doesn't care because the end result is totally worth it. So tired of all the recipes that are like "open can, add meat, the contents of another can and cheese". Going to make this tomorrow with the goose leftovers from today's Christmas meal.
I've worked at french restaurant in NYC where they served a very good cassoulet. I've also tried cassoulet in several different restaurants in France. And I'm confident to say that none of them comes close to this one. This is a wonderful recipe. Truly delicious. Thank you Chef John.
I've made this several times now. It's the perfect winter comfort food for some festive occasion. A lot of work, but totally worth it. Thank you for a very accessible recipe! I live in Australia, where it is basically impossible to source Tarbais beans. The next best thing (and very close, I believe) are Great Northern Beans, which are readily available.
Chef John, you make a lot of wonderful videos and literally millions of people have enjoyed and benefit from. This takes the cake, though. That recipe looks breathtaking. And, I can't wait to try it. Thank you, sir. This is wonderful to the nth degree.
Chef John my name is Madonna Jeannotte I’ve been watching your videos for awhile! I just love how you talk & walk us thru your cooking videos! You have a very lovely toned voice and always love your funny lil sly jokes you give us! Can’t wait to watch more of your videos! And I want to make this because I just love any kind of beans! Thank you a true fan, Ms. Madonna Jeannotte.
I usually hate RUclipsrs who talk in their videos with a specific pitch (like from low to high) but somehow it works for you and it actually adds to the appeal of your videos :))
Yes Kayla, you will find yourself coming back for more, again and again. Soon you will be addicted to chef John’s beautiful lilting style. His food is amazing! Trust me, you’ll learn to love his voice!
Chef John, I haven't made cassoulet since culinary school, and I happened to have most of it in the fridge so I figured I would make some. I came on here to see if you might have some unique spin on the dish. So I watched your demo, and bam! YOU pop out one perfect, prototypical cassoulet that anyone's grandma from Toulouse would be proud to call her own. Well done. Once again, you exceed expectations.
A wonderfully uncomplicated video. This could inspire the most amateur of cooks to attempt an otherwise, complicated dish. You make a great teacher John. Thanks.
I've found that you've made 3 types of this food ... this one, the one in 2011 and the one in 2009 ... WOW .. just wow! ... you're so dedicated to Cassoulet ... two thumbs up!
Chef John, yours is the BEST recipe for Cassoulet! I made this dish yesterday using chicken thighs in place of the duck confit. Yes, it took a lot of time to prepare but it was definitely worth it! Merci, merci, merci!
Just made this last night. Thank you, Chef John, for the wonderful recipe! It definitely beats the NY Time Cookbook recipe that I tried several years ago. Yours is perfect!
Chef John your should make Locro, a traditional stew from Argentina, it has a lot of pork meat, beans and pumpkin, we eat it for the country holidays, it's super traditional and delicious, it takes a long time to cook it but it worth it
@@Daven834 Right? me too ! I STILL remember the day we got our first one at Williams Sonoma in Boston. I was so excited ! And, it was SO expensive I was freaking out with guilt, but it became the center of our family meals for more than 20 years.
First, I love cassoulet. Second, I have no problem with the size of your pancetta hunks. I like my cassoulet to require at least a little bit of effort to eat, so that I don't feel entirely decadent. Third, as a man of a certain age, I was thrilled by the Jean Naté reference. That said, I personally would've gone with, "You are the Idi Amin Dada of your French counterpart to the Brazilian Feijoada."
macabelik Yes. 🙋🏽♀️ As I am the only person in my household that would appreciate this, there is no way I will ever put in that amount of effort. It looks absolutely amazing though.
Ooooh, Chef John, thank you for breaking down this 3 day and extremely complex recipe into something very doable and so very delicious looking. I have wanted to make this for a very long time but was afraid to tackle to it and now I know that I can!
I used to make Spanish casseroles. You started the day before by soaking the chick peas etc. and then simmered one meat after the other starting at 9 am. and finished at five in the afternoon - mind you I went to the pub for two hours whilst the meal simmered. Just incredible - you just make sure you make enough for four meals and just heat the meal up the next three days.
I live with a French girl from Toulouse and she is VERY opposed to the idea of putting breadcrumbs on cassoulet to make the crust. She claims that to do it "correctly" you are supposed to caramelize to top in the oven, crack it with a spoon and repeat about 5-7 times. If you do it that way it's more like a 7-12 hour bake time rather than 3.
I'm with you / the French girl... But this is a good, relatively practical, take, isn't it? I think one of the secrets of the kind of crust she's talking about, which is fantastic, you need not only a very long slow bake, but to introduce more collagen, somehow. Pork rind, or a ham hock in with the beans, for example.
5 лет назад
it was traditionally baked in big fire oven for bread not really the same temperature and heat distribution "la cassole" was key too
I very much enjoy your videos. And I love to make Cassoulet. I order my beans online from Rancho Gordo in California. They are the Tarbias variety of bean grown in California. (they call them Cassoulet beans, as only beans from Tarbias France may be labeled Tarbias. By far the best deal I could find.
Stop me if this is a bad idea, but I'm imagining Cajun cassoulet; andouille instead of Toulouse, red beans instead of white, trinity in place of mirepoix, a whole lot more cayenne- is there anything here?
Iain B, cassoulet is one of those food canvases, not unlike pizza or the hamburger, which allows you to choose the flavors and textures that you love and easily insert them into this dish. Cajun cassoulet is a natural extension of the dish. It is widely made by cajuns in many variations from very white salt and pepper flavored to spicy, herbatious traditional cajun flavor profile. Have fun!
I'm from New Orleans and your idea isn't far off. My cook makes amazing cassoulet with white beans (navy beans), chicken thighs (or roast duck), salt pork, and smoked cajun sausage. Mirepoix instead of trinity. She also adds a spoonful of chili powder to the tomato paste. Local cassoulet recipes don't have the gratin. I'll have to try that.
If you are scared of by how long time this takes, most of it is just the dish sitting around by itself. Active work on this is maybe 10 min...the rest is planning and patience.
I've found that this dish needs to be very moist to be really delicious. If it gets too dry, add much more cooking liquid. Done right, it's a delicious recipe. I love your videos Chef John!!!!
+stella pm there is but it's not as common as chicken or beef, I guess because it's less versatile? it's used quite a bit in asian cooking (chinese pork bone soup, tonkotsu ramen, etc)
One of my favourite dishes. I really like your take on it. Personally I'd most likely not want to shred the duck to that degree, but I do see the point of it "coating" the other pieces when eating. Very cool.
You can't really make a lot of European dishes with meat vegetarian without heavily altering the recipe, it tends to be heavily dependent on the ingrained flavour, so you end having to rewrite the recipe extensively.
This was great, but I substituted 2 cans B&M Boston baked beans, for the white French beans, and all I had was some hot dogs so I used them instead of all that stuff and just cooked in the 350F oven for about 1/2 an hour. I was all out of wine so I served them with root beer. Do you remember that campfire scene in Blazing Saddles? Yeah, it was like that. So now I can't figure out what the big deal is over French food anyway? Tastes the same as American to me.
John. that looks like the best thing that's ever been cooked. We had a low dollar version growing up. I remember making what my mom called white bean casserole. Us kids did the cooking, as my mother was stricken with polio. She would instruct and taste test from her bed. Anyways, I think it was one bag dried navy beans, soaked overnight, a large onion, slab bacon and kielbasa. The obvious order of cooking. Dice bacon first, fry with onions, then the rest of ingredients, and just cover with College Inn chicken broth. Season w/Bell Seasoning, oregano, garlic powder and S+P. and simmer till mom liked it, then bake. We used whatever we had for topping. Ritz crackers, grated cheeses, or sometimes we'd diced up bread and dry it in the oven with Ital. season, butter. That was over 50 years ago, and I have never made this since, but I think I'll make the cassoulet instead.
Thanks for sharing a unique & touching story
Hey chef John ! I'm actually from Toulouse and THAT Cassoulet...looks as delicious as what I would get at home
Merci pour cette vidéo ;)
Aude B I love that place!
Whenever I see or hear the name Toulouse, I always think of that little inbred midget artist who painted pictures of naked prostitutes.
But, well, how to say that... he's doing it wrong...
@@AmandaFromWisconsin He was great artist. Yeah, too bad about all that inbreeding, though. It was what ultimately destroyed the powerful Spanish branch of the Habsburg House.
@Justin Croonenberghs Ingredients are great here, he has everything you need for a traditional Cassoulet. But 3 things are wrong here : the "sauce" is supposed to be waaaay thicker, almost like a paste that's confonding with the beans that should be almost overcooked and not as ferm as they look. Also you wanna keep the bones on the duck leg cuz it gives the flavor to the beans (just like you use carcasse for a chicken stock, same thing here) and last thing you're not supposed to use that much bread crumbs, it's not a gratin you don't really want it to form a crust.
Don't get me wrong his "Cassoulet" is looking great and I'd eat it all that's for sure :)
CHEF JOHN !!!!!! I WAS COOKING AT MY PARENTS HOUSE AND FOUND A FREAKISHLY SMALL WOODEN SPOON sooooooo happy
i bet he would like it!
@@missthunderstormable :(
missthunderstormable tai chi chen
Will definitely try this....I've got nothing Toulouse! ;)
lol
N O T I M E T O U L O U S E ! ! ! :)
Jeff LaRochelle I ate so much cassoulet in Toulouse!
WOW. yea this one wins pack it up guys lets go home
That was funny!
Food Wishes fait un Cassoulet, et ça c'est une leçon, y compris pour moi qui suis Français. Ce qui me surprend, c'est que toutes les étapes (complexes) sont respectées, y compris les haricots tarbais.
Chef John, your Cassoulet is fantastic. Bravo.
Chef J knows… you don’t F with Cassoulet!!!
I make this at least six times a year and every time it keeps getting better and better.
Tessie, you should seriously consider eating this less lol
Six times a year? Are you single?
Tessie Dobey Let the lady be. I have yet to muster the guts to make the dish, myself. Kudos!
Where do you live can I stop by for dinner? LMAO 😂
@@LooterLoser why is that. This is a super healthy dish, full of all that humans need.
I made your recipe for friends who came to lunch with us yesterday, Sunday, Feb 16th, 2020. We're in Nice, so no problem acquiring the Saucisses de Toulouse or the Confit de canard. I made it the day before, of course, (no time to do this sort of thing before leaving for a church service!!) but added the breadcrumb mixture before putting it in the oven before we left for church. I set the oven at a very low temperature but jacked it up when I got back to our flat, before my wife and our guests who had stayed for the after-service reception. It was a big hit. Delicious. I'll always use this recipe. There were just the four of us so we have lots left over. I saved all the extra liquid and will use it when I warm up the cassoulet.
I made your version of cassoulet, since Julia Child's version takes a month to make. It was very rich and filling, perfect for our very cold winter. Will be made again. Thanks Chef John.
I love French cuisine. It just layers flavor and texture on top of flavor and texture to create something amazing and complex. Yes, it can take a while and require more ingredients, but it's so worth it.
Too bad it will clog your arteries
I am never making this, but I may come back here to watch it again. That was flipping amazing! Beautiful!!
My hat is off to you. I have made cassoulet twice and it is one of the most joyous winter meals you can have with a big chuck of bread and some wine and friends.
None of my friends look tasty enough to risk murder and a prison sentence, just to have your version of this cassoulet. I'll just use Chef John's version.
My goodness, that looks delicious and brings back some very happy memories. I had it at an auberge in Dordogne, France decades back and it is still probably my favourite dish of all time. I had a starter of boudin blanc which was amazing. The house wine was so cheap but probably one of the best wines I've ever had. It helped that the day was perfectly sunny, the setting was rustic and I was with a beautiful young lady who was the love of my life. I hate getting old.
Please, give the adress of that place !!! 😉
The thing that stinks about getting old is when you don't have the ability to make new memories that can match ones like this. Sounds like heaven, thank you for sharing this!
This dish is like the Foodwishes final exam.
+Micah I would get a solid C- on this one.
+Twilight Princess A C- Chef John recipe is still better than most food in this world.
+Micah I think she meant she would fail at the recipe, not that the recipe itself was bad
Micah The trick question would be... Where is the lamb?
Right!!!
This recipe is exactly the reason why I love this channel so much. It takes a long time to make, needs ingredients not usually in your fridge and isn't afraid of using "unhealthy" stuff - and Chef John simply doesn't care because the end result is totally worth it. So tired of all the recipes that are like "open can, add meat, the contents of another can and cheese". Going to make this tomorrow with the goose leftovers from today's Christmas meal.
I've worked at french restaurant in NYC where they served a very good cassoulet. I've also tried cassoulet in several different restaurants in France. And I'm confident to say that none of them comes close to this one. This is a wonderful recipe. Truly delicious. Thank you Chef John.
I, too, like complete control of my "meat distribution."
lmao
😂😂😂😂
I have made cassoulet many times, it gets easier the more times you build it! Always delicious. Great method chef.
I've made this several times now. It's the perfect winter comfort food for some festive occasion. A lot of work, but totally worth it. Thank you for a very accessible recipe! I live in Australia, where it is basically impossible to source Tarbais beans. The next best thing (and very close, I believe) are Great Northern Beans, which are readily available.
Feel like I could taste it through the screen. I love you chef food wishes.
Chef John, you make a lot of wonderful videos and literally millions of people have enjoyed and benefit from.
This takes the cake, though. That recipe looks breathtaking. And, I can't wait to try it.
Thank you, sir. This is wonderful to the nth degree.
Chef John my name is Madonna Jeannotte I’ve been watching your videos for awhile! I just love how you talk & walk us thru your cooking videos! You have a very lovely toned voice and always love your funny lil sly jokes you give us! Can’t wait to watch more of your videos! And I want to make this because I just love any kind of beans!
Thank you a true fan,
Ms. Madonna Jeannotte.
I usually hate RUclipsrs who talk in their videos with a specific pitch (like from low to high) but somehow it works for you and it actually adds to the appeal of your videos :))
Kayla sammmmmme I'm obsessed with this cadence.
Kayla I agree ,wholeheartedly !
nah it gets on my nerves, in another video this guy said "massage" with emphasis on the E on the end.
it's annoying, can't stand listening to you. too bad, your cooking looks delicious...but I just can't. bye
Yes Kayla, you will find yourself coming back for more, again and again. Soon you will be addicted to chef John’s beautiful lilting style. His food is amazing! Trust me, you’ll learn to love his voice!
I love these complex, labour intensive, classic French recipes - it's real cooking! Thanks CJ!
Chef John, I haven't made cassoulet since culinary school, and I happened to have most of it in the fridge so I figured I would make some. I came on here to see if you might have some unique spin on the dish. So I watched your demo, and bam!
YOU pop out one perfect, prototypical cassoulet that anyone's grandma from Toulouse would be proud to call her own. Well done. Once again, you exceed expectations.
A wonderfully uncomplicated video.
This could inspire the most amateur of cooks to attempt an otherwise, complicated dish.
You make a great teacher John.
Thanks.
One of the all time great recipes, and for once, a proper one in English. Thanks so very much.
+Kenko706 Proper English as in French do you mean?
+trickyname I think (s)he meant the recipe being in English.
Daniel Olsen
Precisely. Most English recipes are, well, far from authentic... and this one is. Happy listening for once.
+Kenko706 I mean, this recipe is pretty far from authentic as well...
@@henrik1806 Well it's not Raymond Olivier's Grand Cassoulet, but each household has their more affordable version.
I've found that you've made 3 types of this food ... this one, the one in 2011 and the one in 2009 ... WOW .. just wow! ... you're so dedicated to Cassoulet ... two thumbs up!
Congrats from France for this recipe :)
Chef John, yours is the BEST recipe for Cassoulet! I made this dish yesterday using chicken thighs in place of the duck confit. Yes, it took a lot of time to prepare but it was definitely worth it! Merci, merci, merci!
Wow chef John I'm so impressed with your Cassoulet skills! It looks delish! Love from Toulouse! Xx
Just made this last night. Thank you, Chef John, for the wonderful recipe! It definitely beats the NY Time Cookbook recipe that I tried several years ago. Yours is perfect!
Il est beau ce cassoulet!!!!! Bravo
oh chef darling john...that is pure beauty!!....so nice to waking up with your videos!!
Chef John your should make Locro, a traditional stew from Argentina, it has a lot of pork meat, beans and pumpkin, we eat it for the country holidays, it's super traditional and delicious, it takes a long time to cook it but it worth it
One of the most memorable dinners I've ever had with my chef friend
"Speaking of hot air... the star of the show, the beans!" dead.
omg that whooshed by me!
yeeaahhzz I see what you did there
Chef John is one of my favorite people. His recipes are lovely and so informative with a dab of humor! Thanks chef John for making my day.
I just bought my first ever enamel cast iron French oven. I had to come here and tell someone! I'm so excited for when it arrives!
^_^
:D
Birthday at the end of this month. Keeping my fingers crossed for one.
+skoR Imagine the braises.... the soups... the roasts.... arrghhh
It was like the feeling i had when i had my first le creuset 😊😊😊
Just got my first one for mother's day!!! So happy! 6 qt.
@@Daven834 Right? me too ! I STILL remember the day we got our first one at Williams Sonoma in Boston. I was so excited ! And, it was SO expensive I was freaking out with guilt, but it became the center of our family meals for more than 20 years.
I'm from france, but I've never had a Cassoulet that looks that good.
Very nice !
First, I love cassoulet.
Second, I have no problem with the size of your pancetta hunks. I like my cassoulet to require at least a little bit of effort to eat, so that I don't feel entirely decadent.
Third, as a man of a certain age, I was thrilled by the Jean Naté reference. That said, I personally would've gone with, "You are the Idi Amin Dada of your French counterpart to the Brazilian Feijoada."
As kids we bought my mom a bottle of Jean Naté every year for Christmas. I haven't heard or seen it in years though.
David Slone I’m of that certain age too knowing who Idi Amin was.
I love you chef John…. Don’t ever stop your wonderful videos. I just made the simplified version, came out stellar….
Just in time for my nightly dose of chef John.
This looks amazing! Love the addition of the broth as you are cooking, and at the end. I like it when it's brothier.
That is a Beautiful Dish Chef! Thanks :)
One of my favourite dishes in the world. No one makes it like my grandma. Looks delicious!
who's watching this for the second time and not even planning on ever making this? #welovechefjohnthatmuch
macabelik
Only second? You've got some catching up to do.
I'm a vegetarian and I'm still watching this.
@Quyn Ishtar Zurhorst You can make this vegan. Chef John teaches techniques, not recipes.
macabelik Yes. 🙋🏽♀️ As I am the only person in my household that would appreciate this, there is no way I will ever put in that amount of effort. It looks absolutely amazing though.
me,it looks good but takes too long ,I'd rather be invited by someone who can cook this 😁😁😛for me
by far the best cassoulet dish ive seen online.
...because typo
+Food Wishes I just figured the video got yanked due to pornographic content
.....You perfectionist.....I like it
+yayy353 the fucks wrong with you?
+Silent Gun Cleaning yeah but that'd be all his videos though
Here in Canada we call that a sachet and bouquet garni is herbs and aromatic vegetables tied together tightly. Often enclosed between leeks
I love this mix of beans, sausages and pancetta ......all looks soooo tasty
This guys voice puts my soul at ease.
It’s an annoying voice! He has an irritating inflection.
I had to turn off the sound after 2 minutes.
Ooooh, Chef John, thank you for breaking down this 3 day and extremely complex recipe into something very doable and so very delicious looking. I have wanted to make this for a very long time but was afraid to tackle to it and now I know that I can!
Ohh my gosh that looks soooo gooooooood
Never heard of this dish....but now i gotta try it! Looked amazing
I'm crying that's beautiful
You drive me vrasy with your recepis! Never ever better
I'm literally never gonna make this! But loved watching anyway :D
Love your instructions and your selections of recipes.
God, it took me 9 to 1 making this today plus yesterday's soaking XD It was GOOD
I used to make Spanish casseroles. You started the day before by soaking the chick peas etc. and then simmered one meat after the other starting at 9 am. and finished at five in the afternoon - mind you I went to the pub for two hours whilst the meal simmered. Just incredible - you just make sure you make enough for four meals and just heat the meal up the next three days.
This is the best cassoulet recipe on RUclips
Uwielbiam francuska kuchnie i pańskie przepisy, świetna robota
This looks like the ultimate comfort food. Thank you Chef John.
Oh man! Watching this in bed on a cold, rainy morning....
Sure I could never make this, but it's amazing how easy Chef makes it look/sound.
Wow, okay. Difficult, but looks tasty enough to be worth the challenge!
I've been watching your videos for about six months or so and not only are you and excellent chef but you're also hilarious!!
I live with a French girl from Toulouse and she is VERY opposed to the idea of putting breadcrumbs on cassoulet to make the crust. She claims that to do it "correctly" you are supposed to caramelize to top in the oven, crack it with a spoon and repeat about 5-7 times. If you do it that way it's more like a 7-12 hour bake time rather than 3.
I'm with you / the French girl... But this is a good, relatively practical, take, isn't it? I think one of the secrets of the kind of crust she's talking about, which is fantastic, you need not only a very long slow bake, but to introduce more collagen, somehow. Pork rind, or a ham hock in with the beans, for example.
it was traditionally baked in big fire oven for bread not really the same temperature and heat distribution
"la cassole" was key too
Yes, nothing else is needed to make the crust. Just a good cooking 😊
I grew up with the 7 bastings of juices methods. So good.
One of the best you made..........
I got heart palpitations just watching this.
Man...This looks like a perfect cabin/camp meal for us !! Awesome, Thank You.
Holy Trinity of Animal Fats is my new band name. No one is allowed to use it now.
May I join?
Hahahaha spot on!
Yup, my arteries squeaked when he said that 😋
I have to make this. Looks like one of the best you made.
Chef please please make butter chicken!! I need a video to go off of that I can kind of understand
I am planning. This is my Easter Sunday meal. After all of Lent with no meat, this will be great and they entire family will appreciate it.
You are the Robert Goulet of your Cassoulet!
How do you say your puns without cracking up? Jean Nate of your cassoulet is gold. Gold.
"The Jean Nate' of your Cassoulet" LMFAO
I very much enjoy your videos. And I love to make Cassoulet. I order my beans online from Rancho Gordo in California. They are the Tarbias variety of bean grown in California. (they call them Cassoulet beans, as only beans from Tarbias France may be labeled Tarbias. By far the best deal I could find.
Stop me if this is a bad idea, but I'm imagining Cajun cassoulet; andouille instead of Toulouse, red beans instead of white, trinity in place of mirepoix, a whole lot more cayenne- is there anything here?
While I'm at it, salt pork to replace the pancetta even
Iain B
Actually as long as you use the technique there’s all kinds of variations you can use
Iain B, cassoulet is one of those food canvases, not unlike pizza or the hamburger, which allows you to choose the flavors and textures that you love and easily insert them into this dish. Cajun cassoulet is a natural extension of the dish. It is widely made by cajuns in many variations from very white salt and pepper flavored to spicy, herbatious traditional cajun flavor profile. Have fun!
Food Canvases... so true. I'll put anything on my pizzas and hamburgers.
I'm from New Orleans and your idea isn't far off. My cook makes amazing cassoulet with white beans (navy beans), chicken thighs (or roast duck), salt pork, and smoked cajun sausage. Mirepoix instead of trinity. She also adds a spoonful of chili powder to the tomato paste. Local cassoulet recipes don't have the gratin. I'll have to try that.
I absolutely love this recipe. It's a bit involved, but my god it's worth it! Thank you Chef John
"The Holy Trinity of animal fats." You are a God to me chef! :p
Wow. Looks both delicious and challenging
If you are scared of by how long time this takes, most of it is just the dish sitting around by itself. Active work on this is maybe 10 min...the rest is planning and patience.
+Hans Tun ...the rest is planning and PATIENCE.
Found my problem right there!
Not really dude there are so many steps
I've found that this dish needs to be very moist to be really delicious. If it gets too dry, add much more cooking liquid. Done right, it's a delicious recipe. I love your videos Chef John!!!!
4:52
Chef John can drain my beans any day 😥👌
Oh Dear God, that looks amazing. I've always wanted to make a Cassoulet, but have found it too daunting. Thanks for demystifying it so much!
My wish? Petit Salé with lentils.
FANTASTIC I WILL COOK CASSOULET THIS WEEK TY CHEFF
stupid question but why is there no pork broth?
+stella pm there is but it's not as common as chicken or beef, I guess because it's less versatile? it's used quite a bit in asian cooking (chinese pork bone soup, tonkotsu ramen, etc)
Good question. I had wondered the same when looking for broth before.
One of my favourite dishes. I really like your take on it. Personally I'd most likely not want to shred the duck to that degree, but I do see the point of it "coating" the other pieces when eating. Very cool.
Seems like this would be good made with a smoked ham hock instead of the pancetta.
You don't want the smoke to overpower the dish. It is not a smoky dish AT ALL.
Why do I always watch MORE food videos when I'm hungry? This looks fabulous :)
"oh that sounds good, let me click on it and see if I can make a vegetarian version of it"
... HA, not.
Beans
Same
more... beans..?
There are a lot of french recipes you cannot turn vegetarian.
You can't really make a lot of European dishes with meat vegetarian without heavily altering the recipe, it tends to be heavily dependent on the ingrained flavour, so you end having to rewrite the recipe extensively.
Wow that looks so good and different. I'll have to try this one!!!
This was great, but I substituted 2 cans B&M Boston baked beans, for the white French beans, and all I had was some hot dogs so I used them instead of all that stuff and just cooked in the 350F oven for about 1/2 an hour. I was all out of wine so I served them with root beer. Do you remember that campfire scene in Blazing Saddles? Yeah, it was like that. So now I can't figure out what the big deal is over French food anyway? Tastes the same as American to me.
Fucking hilarious
I can't believe this is an older video.Still precious! Ty
I want this as my last meal before I "shuffle off this mortal coil".
Thats one of my favourite dishes !!!
I would add garlic.
+Aynge Mackay there was garlic inside of the cheesecloth :)
I only saw green stuff. Can't have too much garlic.
Aynge Mackay you are right hahaha but he did add some (it's on the blog post as well)
+Aynge Mackay He added half a garlic in the bouquet garni :)
@@MusikAlltid the sausages have garlic in them too.
I love cassoulet. Thanks for this.
My girlfriend once told me she wanted "Complete Control of my Meat Distribution" @5:15... We are now married and have way too many kids!!!!