In the 5th installment of the Le Creuset Technique Series with Michael Ruhlman, Michael demonstrates a cold-weather classic, slow-cooked cassoulet, in a Le Creuset French Oven.
Loved the video....all of them in fact. Inspired me to try this dish which is still in the oven. It was 2 hrs of prep work...cutting up and browning and cleaning up all the dishes used to prep it. Not my idea of fun so I hope the cassoulet tastes fabulous. I need my own chef as I don't have that much time to spend in the kitchen.
Great recipe, i made it today and it turned out beautiful! Thanks a lot for reducing the original, truly complicated cassoulet into a dish that is now one of my families favourites.
That's also how American "Boston Baked Beans" are cooked, although a ceramic bean pot is more traditional than cast iron. And if you've ever used a Crock-Pot or other electric slow cooker, you might be interested to know that the Crock-Pot was originally called "The Naxon Beanery All-Purpose Cooker."
American bacon is smoked and salt cured, and the sausage has salt and spices; so there's no need to add salt or pepper during cooking, although you should taste it before serving and add some then if desired. Even for the more-traditional "Cassoulet de porc et de mouton," Julia Child advised in 'Mastering The Art Of French Cooking': "No salt until later if you have used salt pork," and "Season to taste near end of cooking."
"Thongs"? Oh, you mean tongs. Yes, wooden or silicone-coated utensils are probably better, but if you're careful you can use metal utensils. Le Creuset even says in their care and use guidelines: "Metal tools, spoons or balloon whisks may be used, but require special care - they should not be scraped over the enamel surface. Do not knock these on the rim of the pan."
Must b nice to receive a $400 pot for free, I say this because anyone who pays for these pots from their own funds dosnt use metal utensils and certainly doesn’t scrape metal on the bottom or bang metal on the side of the vessel...
