Cooking Cassoulet with Chef Daniel Boulud
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- เผยแพร่เมื่อ 7 ก.ย. 2024
- Cassoulet War winner and restaurateur Chef Daniel Boulud cooks up his award-winning cassoulet at Bar Boulud in New York City, sharing tips and tricks of this classic French dish.
Our 7th Annual #CassouletWar is going virtual this year! Join us: bit.ly/2NMvVHl
Ready to get cooking? Order our Cassoulet Kit: bit.ly/304qR3B
Be sure to share your cassoulet masterpiece on social media! @DartagnanFoods #CassouletWar
I love that the triumphant "Cassoulet War" music never left
That’s my dad!
I am not going to bother, I think I am going to come to your restaurant and taste your cassoulet there. Merci Daniel!
Chef John has a more approachable recipe, but yeah, seems Chef Boulud's cassoulet alone is worth a visit to the restaurant!
When are you guys reopening? French lady missing french food 😊
Cloves in the onion!! Thats so convenient 🎉
Where do I apply to be a judge?
Huh? Lamb? Lyonaise Sausage? Breadcrumbs?
Beans with Lamb and garlic I call Cassoulet au Pauvre. It is delicious, but it is not Cassoulet. Lamb is too strong, wiping out the other flavours. Why smother the flavour of home-rendered duck fat, with that skin catching just enough for a touch of gorgeous caramelisation throughout, and the delicacy of duck confit, with the overpowering aroma of lamb?
Lyonaise sausage? That is not in the South West! There is nothing authentic about this. Toulouse Sausage is a favourite - coarsely minced pork with a ton of garlic.
Breadcrumbs? An American invention. The correct way to create surface texture is 1. Some of the beans, only some, must be well past al dente, breaking up into the sauce, thickening it. 2. The surface must be exposed to high heat for browning. The beany liquid caramelises beautifully, and some of the beans will harden on top. Very good! Now turn this surface allittle, all over, and do it again. Do this a few times to create a thick, flavoursome caramelised crust on top. No breadcrumbs, please.