The trick with these hodgepodge dishes is to identify each component, cook each one for dinner for each day of the week and save the leftovers to make your final dish at the end. You could have had: Pork and beans, Roast pork, Sausage cakes, and Braised lamb monday through thursday and turned all those leftovers into the cassoulet on friday.
As a French person, I have to admit that initially I was like "Oh, cassoulet is not that hard to make, surely this person is exaggerating." But then I heard "the recipe makes no attempt to cut corners," and I understood immediately how much of a nightmare this was going to be lol
Yes!!!! That's what I deeply love about his show! I love to cook and I'm decent at it now but I've had a very tumultuous relationship with cooking in my youth. I love how real he is for sure.
Yeah. I’ve always wanted realism from videos, makes me feel better. Like, for instance, instead of watching a TH-camr pretending they have their life together, show me someone who is barely managing to accept their chaotic unpredictable life.
I feel like this must be how I appear to my husband whenever I'm making dinner🤣🤣🤣 I'm always doing multiple things at once and just buzzing around the kitchen. I identified very much throughout the video haha my husband on the other hand takes his time cooking, slowly chopping things up and very calm. While I'm dying watching him be so slow lol
My brother is 17 years older than I am. Cooking food was our thing. We'd have whole theme days. I went down and we cooked French food for 2 days, including this Cassloute. We felt like we climbed Everest! I think we ate 100,000 calories that day. My brother passed away in December or cancer. This will be my favorite memory of him I will treasure thoroughly in my life. :)
Such a beautiful story, and I’m so sorry for the loss of your brother. I’m sure he’s watching over you now and saving you a place at his new dinner table.
I think the hardest part of dealing with Julia's recipes is really absorbing the context. A lot of them are ridiculously difficult taken altogether, but they become much easier in the context of a French family kitchen, where a lot of the odd ingredients are already prepped. This cassoulet is a great example: it's a way to use leftover meat up and stretch it a bit at the same time. So, if you've already got some sausage, braised lamb, and roast pork lying around from previous meals, it suddenly becomes much easier, especially if you're a poor country cook who probably always has some beans soaking to use the next day. It's probably normal to leave the pork skin in, too, for some extra protein. (If you don't want to deal with removing it, cutting it smaller so you don't get the texture in the final dish is probably easier than cutting it bigger to remove it... Although, while it may have been obvious when the beans were done, you probably wouldn't notice it in the finished cassoulet.) That's also why there's so many bay leaves and bouquets garnis: you actually made three dishes just to prep for the final dish. And it's where the regional arguments about what goes into a "real" cassoulet come from: different regions have different leftovers to deal with. Of course, Julia is always a fan of saving duck fat for all your browning, so that turned out to be a lucky break. I know I'm making it sound simple, but I don't mean to demean the effort you put into doing this right. The first time I dove into Julia Child's book, I figured the veal liver looked like the easiest recipe in the book, and I ended up with a full sink and a barely-edible dinner after four hours of work, so the fact that you managed a decent cassoulet on the first attempt is honestly amazing.
I’m new to the channel. Is there a reason Jaime doesn’t seem to prep anything prior to starting. As someone who also enjoys cooking it’s driving me CRAZY LOL
@@rudibmd As someone also new to the channel who's consumed the entire Jamie and Julia series in the past week, I think it's a combination of intentional comedic effect and dealing with oddities of Julia's writing, like the way she introduces things that ought to be prepared beforehand only at the point when it needs to be added to whatever has been prepared up to that point. Like, for a simple example, if you need to combine custard and whipped cream (as in crème anglaise), she describes how to make the custard, then says to fold in whipped cream, and that's where she includes a reference to see her whipped cream recipe. While a thorough reading might (and sometimes does) let Jamie know to prep some things before the point where Julia says to add it, the often long, many-step recipes make it hard to figure out all the places you need to do that (a problem I had the few times I tried out Julia's book), a problem exacerbated by Jaime needing to get through basically a recipe a week, in addition to the other things he cooks for the channel, which gives him time to read the recipe a couple of times in advance, but not to really study it. Worse, having so many sub-recipes scattered throughout the book breaks up the ingredient lists, which makes it hard to have everything on-hand; I'm honestly surprised the only times Jaime seems to screw up amounts is when he has too much of something and decides to go for broke (no such thing as too much cheese!); whether it's editing or actual planning, he never seems to actually run out of anything unless it gives him just barely enough for the recipe at hand. Also, while it's not something I've really experienced for myself, every TH-camr/Twitch steamer/porn star I've ever heard talk about the job says that just introducing a camera makes even something you do casually all the time much harder, and trying to do the task while consciously performing for the audience introduces an aspect of multitasking that makes it harder still. And they all say that experience makes it easier, but never actually easy. This doubles as an explanation for why game streamers often appear to suck at video games, at least the ones who are good at streaming.
@@rudibmd I love that about it, I think it's more realistic to what a non-cook would do, which I think is the focus of this channel haha. It's like how I cook
yep du vermouth dans le bordel .... et surtout faut bien enlever le gras en trop des machins mais verser de la graisse de canard par dessus pour compenser ..... ça a l'air tellement sec à la fin avec cette connerie de croute à baigner toutes les 5 min....
My French grandmother basically just cooked the meats veg and beans separately then threw them together into the oven. The bread crumb topping was only added at the end.She would be horrified to see how complicated Julia's recipe was.French peasants didn't have that much time!
As someone who makes this dish at least once a year I am flabbergasted at how complicated and involved this recipe is. I have always found Child's recipes to be that way. Too many steps and too many ingredients for what is traditionally a rustic dish.
@@OpinionVille Julia Child's potato and leak soup are one of the best though, her extra steps of emulsifying can be achieved with a blender. Some recipes really elevate a lot, Babish did a wonderful potato soup and leak recipe inspired by Julia and it is genuinely my go-to as someone whose favorite is soups lol
I feel you! My children were always shocked when my cooking turned out so well. My now college aged children now brag to their friends about what a great chef I am. I still don’t prepare. Full circle baby!
Many years ago, my husband decided to make me a chocolate cake for my birthday using a Julia Child recipe. It turned out beautifully… after 9 hours of the most meticulous directions ever. He was exhausted. Needless to say, he never attempted another Julia Child cake recipe. 😆
I can't explain how a man cooking on the verge of a nervous meltdown is so hilarious to watch, but it is. Thank you, Jaime, for sacrificing your sanity to preserve ours.
@SaBoTeUr2001 oh goodness me that's me for every new recipe. And I mean like super new. Where I'm either reading from notes or book. And God forbid if there's no visual. yep yep yep get lost in your own kitchen and lose your own tools. Because Insanity you do what with what? You put where with what? Why remove all the fat when we're putting more fat in? Why are we doing these processes when I can make it much easier? It seems that she wanted to use every single animal... 🤣 I would have been the same way. Even though I had read it a hundred times and thought okay I can do it. I was saying in the comments. My grandmother used to watch her. That woman would get so drunk. And one time she got into an argument I don't know if it was her husband or the person that shot the show. But she was really drunk. And they were still filming and she said some foul mouth words it was hilarious. But my grandma would not allow me to watch Scooby-Doo... She assumed because it was a cartoon about ghosts which it wasn't. She said it was satanic. Well after Julia child's flip out on national TV which you can't find anymore. I convinced my grandmother to take the time to actually watch scooby-doo, cuz if she was going to make me watch this mad woman. Then I should be able to watch scooby-doo. After she watched it she agreed I'm so sorry, you can watch it she said. I never had to watch that crazy woman again. Which I found myself watching. My God she would get so drunk, and mouth off to whoever was on set with her. Have to say she was as good as Scooby-Doo.. 😆
Julia's recipes are needlessly and ridiculously complicated. The first dish of hers I ever made was the Boeuf Bourguignon. Took me 4 hours to do when following her steps. I learned my lesson, eliminated half the steps and now the prep work can be done in 30 minutes. And it tastes just as good as hers.
I think if you're fairly experienced and read ahead, you'd be able to find some shortcuts and speed things up. Good skills though to take on any of Childs' recipes.
I usually reduce the anxiety level by drinking a glass or two of wine while cooking.... Honestly with a recipe like this I would've been drunk by the end of it.
So would i, i say that as a person who never* drinks and mostly takes cooking in stride *basically never, not against it, I just usually dont feel like it
What I love about Jamie is that he spills stuff, dirties up way more pots and pans than necessary, cuts himself, burns himself, buys the wrong ingredients, and is basically all of us staring at Julia's cookbook like a clueless deer in the woods. And at the end, his kitchen is a hot mess unlike what we see on tv cooking shows. Like, yeah, that recipe is dope but you're going to pay, not just in groceries.
Sometimes I just watch for the fun of seeing the bowls fall from the ceiling. And the malice of inanimate objects, like the electric mixer, the too-small whisk.
@@yeshummingbird It's definitely one of the things that makes it stand out. It's not a tutorial or a guide. It's just one man's slightly unhinged cooking journey.
@@BM_100 _To be fair,_ I have had beef tongue tacos and they were *astoundingly delicious* so don't knock it till ya try it (I cannot speak to the goat head, though).
Julia had a very wicked sense of humour. A lot of people told me that she purposely overcomplicated her recipes to make them appear more difficult and "special than they should be. A French friend of mine said it was an affectation to make cassoulet a marathon overcomplicated meal so that your guests made the appropriate oohs and aaahs. Hilarious
Next time, make meals out of the component parts and save some of it - the sausage patties one night, the lamb another, etc. - and then at the end of the week, throw it all together in with the beans and create it component by component over several days. Like a lot of peasant style farm-dishes, this looks like it was created as a useful way to use leftovers rather than something you take all day to make in one go - because on any actual working farm NOBODY has ten hours a day to make dinner!
@@seasons0123 Not only was this a recipe for using "left-overs" but was a peasant recipe to use what was available. While I admire his dedication, he made everything so much harder than it needed to be! Still - it was fun to watch!
Even outside the scope of a farm, and even when experienced and familiar with the dish in France, we tend to take two days to make them when they're this massive. We don't use leftovers anymore when we invite people, and start from scratch, but the entire prep is done the day before. The day of we tend to just throw it all together or let it go for a last simmer before serving. I'm also quite impressed with how he worked around lacking some ingredients we tend to just order from the butcher ready to use (like saucisse de Toulouse, even availlable from the shelf in supermarkets) or bouquet garni (herbs tied together)
pork skin with beans is actually super good! in mexico we have this dish called frijoles charros, which is a bean soup with sausage and chorizo, that includes "cueritos" (pickled pork skin) it's not for everyone i must admit but they add a nice extra texture to the dish
"in mexico we have this dish called frijoles charros, which is a bean soup with sausage and chorizo, that includes "cueritos" (pickled pork skin) " Oh that sounds so good! I love Mexican food and Mexican ladies. hehe
I've worked in a French bistro where cassoulet was on the menu pretty frequently. The pork rind is pretty tender after the second cook. Obviously it still has some chew but he gave up on the recipe without trusting that Julia actually had faithfully wrote down all the steps.
First off, you might want to try making Pork Cracklings, or Pork skinned Braciole. Also, the Pork skins do absolutely belong in the dish. They will shrink in size when cooked (which is what she meant when she said that they'll disappear) and finally, it's not too late to add more stock or water to the consistency that pleases you.
Taking out the pork skin, was me screaming moment. Not because of the waste (and it is a waste to take it out), but because he has such a way to make things so needlessly difficult on himself. Good lord, boy, just... stawp! 😀
I remember growing up and watching Julia Child's cooking show on PBS with my mom. Occasionally, I would ask if we could make something she had shown and my mother would laugh and laugh. When I got older, I understood what was so funny.
This seems like one of those "end of the week" dinners where you've made each of these individual things throughout the week and just assembled the leftovers on Sunday because you don't want to waste anything. Making all of this for one meal that's supposed to be a simple country dish seems impractical. Looked delicious none the less. Great job and admirable fortitude for sticking that one out!
Half of the famous french dishes are this long and complicated to make, because they are indeed made of leftovers. Funny how french cooking seems all fancy, but it's just sharing plates made by mostly poor people who didn't want to waste anything :')
when a cook discovers the difference between a casserole or soup w/w/o bay leaf they learn to never leave it out if they can help it. It never is the star but it always makes a dish taste better. Bay leaf is an integral ingredient.
@@noelseira6259 Funny thing if I have no plan as to my dinner meal first thing I do is sauté some onions and it just seems to come together from what I have. Sautéed onions are the start of so many good dishes it's hard not to start there.
@@wereid1978 I think I have with bayleaf what others have with coriander leaves. But instead of soapy it makes the dish taste like pennies. I can't stand the stuff and I pick it up no matter how little was used
My husband got me the set of her two cookbooks 2 years ago. I have not used them. I have 4 kids 7 and under and he wants to know why I haven't made any dishes. My brain almost explodes when I look through the books and see the instructions. Thanks for this video! I'm very impressed.
I'm from the south of French and my family has been making cassoulet with duck and pork for a while. We use Coco beans and the whole pork skin rolled up (didn't realized how weird it was before today) and we cook it on a fire outside for 4 hours. It's certainly a big activity but it's one of my favorite dishes. I'm always super happy to see people experience more rustic french cuisine that's not as popular as the classic gastronomic one.
A thing I love (probably because it's a bit creepy) is how Julia is this supernatural presence in your videos. You talk about her as if she was there, she gives you orders, you comply reluctantly... ... Pans and bowls materialize out of thin air... There's a bit of unintentional creepiness along with some sound gastronomic culture here, and I 'm up form that.
I'm Brazilian and there is a traditional recipe just like that, the thing is we usually don't cook this all by ourselves, it is supposed to be a feast for a family and requires a whole family to cook together too
OMG sooo very funny. I made this recently and nearly cried the whole way through. Asked my husband what he thought of it and he looked at me and said ‘think you can do better’. He nearly died that night. Never making it again.
@@MediterraneancookingChefStefan moi je suis perpignanais et je te confirme que ca a l’air bien dégueulasse cette recette... de l’agneau plus les 8 tonnes de chapelure... non merci 😂
I actually started laughing when this poor lad began separating the pork skins from the beans. Usually you keep them as long strips if they're not going into the final dish so Julia's recipe most likely had pork skins in her Cassoulet. So the fact that she cut them small on purpose is her indirectly telling you "yea dump this in too".
I'd grind them, 'cause I don't like the texture much, but the taste is good and they add "glue" to the dish (they are absolutely delicious crispy fried).
"Cut off the pig nipples" is not a phrase I ever thought I'd hear, EVER and it's got me cracking up. This is my first vid from this creator so I don't know if Jamie is always this funny. Good job!
As a culinary instructor, this is the most infuriating video I've ever seen. I seriously applaud your effort and I think you did a fantastic job. Julia is the GOAT for a reason.
@@Draxxdemsklounst I suppose he gets angry in solidarity with Anti-Chef's suffering with those instructions that I don't know whether to call Proustian or Kafkian.
@@ReinaDido she is sympathizing, I agree. I was watching thinking, ‘ well, not on my bucket list’- and I love to cook! I’d love to get that culinary instructor to tell us how to simplify this a little bit. I bet she’d have some ideas!
Honestly I think this was the first “let’s make something delicious from left overs” dish. Oh look some pork roast from yesterday, sausages from Tuesday, lamb from the day before- not enough of each on their own to feed the hungry hordes but cook up a mess of beans, add the other meats, bake them together, and voila ! A hearty dish, enough for all!
EXACTLY. There's a reason you don't see this offered on a lot of restaurant menus except as a special. But when it's good, OH MAN! I will say that it freezes very well and I tend to divide it up into thirds when I do it. Then you have three full meals that just need to be defrosted and baked on cold winter nights.
In south Louisiana where most dishes are heavily French influenced, everything takes forever to cook. Most staples are at least a 2-3 hour process. If you make roux from scratch for some of the dishes, you can add an additional hour
@@kille-4B to make a proper roux, yes. Technically it will take longer than that to have it come out the dark chocolate looking color. Google how to make a Cajun roux and read for yourself goofball
@@dontlistentoanythingisayI've heard of roux before, but have never seen one like that before now. Holy cow, that must be hard to make without burning and ruining it.
@@cc_snipergirl It is, you cant leave it for the whole couple hours or so you make it. I've watched family members do it, but I personally haven't made one from scratch. I buy them premade and it works really well. I use Kary's original roux for when I want to make stuff like gumbo or meatball fricassee
I make a very abbeviated version of this where I add together two cans of great northern beans, I can of tomatoes, 14 oz of sausage (usually kielbassa), six bacon slices, a couple of boneless, skinless chicken thighs some thyme, paprika, herb de provence, and a couple tbsp of tomato paste with a crumpled up corn muffins with some chicken broth. It takes about an hour to cook and it's delicious. Ultimately, this is peasant food, and whatever you have: pork, beef, chicken, duck, etc can go into that pot. With some herbs, bacon, white beans, tomato, bread crumbs, it will be cassoulet, and will be perfectly delicious. And it doesn't have to take all day.
As you say, Cassoulet and Bouillabaisse, are the fridge emptiers of france. The family's recipie has no tomatoes or paprika but saussage, salt pork/bacon and duck confit along with a few different herbs and beans and some vegies (onion, carrot, celery). Bonus is that the fat from the duck confit forms a solid layer that seals up the top and protects it.
I didn't have the heart to tell him that it doesn't have to take this long. He seems like a real sweetheart, but I've worked for chefs who would smother him with a bagful of grimy kitchen towels for using pork loin in a braised dish, or wasting valuable pre-service prep time picking out bits of pork rind.
The one thing western cooking is good at is taking peasant food and making it some extremely expensive, overly complicated, mystical dish that is too intimidating for the average cook
Agreed. I make mine once per month, and it always has something different in it. This video got frustrating to watch because he followed Julia's sort of pedantic recipe (love her, but yeah) This is real stick to your ribs stuff, and it is supposed to be easy to make.
Once my sister made Julia’s recepie. - and told us in the dinner’s table - I have never been this much proud of myself- and I will never do this again. - now I understand 😅
Me and my husband made this for our anniversary this year. Took us 14 hours. Highly recommend making over a couple of days. No harm in letting your meat rest in the fridge. Save all cooking liquids in all steps, you will need them to keep it most for the end. Literally the most delicious thing you will ever eat. Remember that this was originally a "what to do with leftovers" dish for medieval French peasants. Whatever the nobility didn't eat at their formal meal was combined into a dish to feed the household staff and then the poor.
In classic southern French cooking the pork skin is a complimenting ingredient that is used in a lot of soups and stews, or used as a thickening agent with its gelatin content. There's something called 'Lyon bowties' where strips of pork skin are boiled down, then folded over and then tied with string to make a bowtie of sorts, then boiled or simmered down in soups or stews and served as a side dish. I'm thinking julia meant for you to keep the pork skin in there. It's a wierd texture at first, but you grow to like it. Happy cooking!
@@Es-Flowers they're known for being a southern thing because in the northern parts it was a much more urban living style, where living off the land wasn't as common. They're also called Lyon bowties because of the city Lyon which is the culinary capital of Europe, or at least France. But, I'm sure in the north they utilized the pork skin just as much tho!
So I made this last night because my husband picked it out of the cookbook - long story. I generally don't follow recipes to the letter but I was determined to create it as Julia intended. It took two days and took way too much head space. It was delicious and nourishing, but I nearly cried given the effort. It was fine. Just okay. So much mess. So much fuss. I was indignant. I felt punked. I could have made this with dish half the time and effort. Now I have leftovers for days. Thanks for making this video because it helped me to visualize this complicated recipe for what is meant to be a simple dish.
Julia was definitely not creating an entry-level or practical everyday working mom cookbook, she was trying to crack the secrets of French chefs for "professional domestic housewives" who wanted to step up their game, cream the competition in the next neighborhood bake sale, or astonish their husband's business contacts at a home dinner with European cuisine that felt straight out of a five star restaurant. As such, there is definitely a specific target audience for her books that almost doesn't even exist anymore (classic 50s housewife), and people outside of that target audience are going to struggle to milk all the quality out of every detail of her recipe the way she originally intended. Most people would be much better off with a simplified recipe that focuses on amplifying the big important parts of the recipe, not getting lost in 200 details.
@@surtu9221 Cassoulet is a home cooked dish, the French have a name for this -- cuisine grand-mère, grandma's cooking. For some reason Anglos have to fuss with things.
this video got recommended to me when i was havin a rough week and then i spent the following week watching all of jamie and julia. these videos are a delight and i'm glad i subscribed. it's nice to see a cooking channel where they aren't an expert but have the enthusiasm of one.
I celebrated my 75th birthday by retiring from cooking. Watching you cook is the most pleasurable thing I now do in the kitchen. Am I correct in assuming that the breadcrumbs were homemade? Your videos are addictive. Thank you!
My family recipe for this dish, we put the skin at the bottom of the pot before the last cooking, when everything is together, and a layer of beans. It draws the fat out as it cooks, leaving something akin to a crispy skin at the end, since it takes the brunt of the heat.
There is your hint: "..but two or three days of leisurely cooking is much easier". Leftovers, with beans! Oh Julia you Joker!! You did a fantabulous job!
I grew up watching Julia Child as a kid in the 80s. In high-school I made this, and you're right, it was helluva task. Took me 16 hours. I ended cooking it overnight, my mom woke up the next morning and took over the basting so I could sleep. It was good, but definitely not worth 16 hours of work.
As a side note when using the thermometer you want to stop at about 5 degrees before the finale temp you want. It'll continue to keep going up over 15 minutes or so on the counter if you put some tin foil over it.
I never ever do a Julia Child recipe if I’m not in the mood to ingredient shop for 1-2 weeks and then cook for a full day (which is honestly like twice a year). This was way too chaotic.
I learned to cook from JC. Most of the recipes are not this involved, this be one is a week of leftovers you cook all at once. I suspect the pig skin could be left out.
I make cassoulet on New Year's Eve starting at 7:00 a.m. and finishing in time for a midnight party. I had a friend request it for his 60th birthday which is the only time I made it twice in one year. I use lamb, duck, and duck sausages for my friends who don't eat pork, but I have made it with pork, duck, lamb, and a mix of lamb and pork sausages. When making the duck version, I use a combo of duck fat and olive oil to replace the pork fat in the easier version.
The duck version is by far my favorite - but we use bacon instead of lamb. Will have to try it. Like commenters have said, it's one of those things where you could eat one dish for dinner every night and then make cassoulet.
This is truly a rough country dish. Left-over meat baked with some beans and what not. One could use chicken, turkey, beef, pork, pretty much anything. The white beans & sauce will pull it together.
Just a reminder, Jamie-- we don't just watch your newest videos. We go back over the years. I've learned so much from you teaching yourself how to cook. Thank you for sharing your adventures.
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@_____ when we have the pork skin my aunt uses the fresh skin, and by the time the beans are done they are pretty much dissolved into the dish. I prefer to use the salted version and make them crispy and mix them with the breadcrumbs as part of the topping- they are kinda like salty meaty panko
There are lots of blogs out there comparing her recipe to other acclaimed chefs and almost everyone says hers is so much better. I think it's an idea she talked about in her cookbook, cooking everything separately and bringing them together only long enough for the flavors to meld together. I know I cook mushrooms the same way she did, and they are definitely better. I had to laugh to myself when I noted that the French way to cook fresh green beans is the way I have done it for years without anyone telling me to do it.
For the leftover pork rind, you can make chicharrón de puerco (also known as pork crackling). I've never made it but it's sold in stores here in Texas. It's a common snack.
My family is Dominican and Venezuelan and so we are used to cooking with Canned and Dry Beans (Pinzo/Kidney/Pigeon/Habichuelas/Guandules). Something I learned from my mom is that when you use dry beans that they take more time to soften. The stove and heat will kill you if you try to get them soft in one day. So she'll soften them overnight with water and let them simmer throughout the day. Sometimes two night's is needed because the quality of the beans always are different per bag. And when she's going to use them for another day, she leaves the softened beans in a container to freeze in the freezer. You can reuse them again later!
I'm new here so I don't know if you already covered this, but if you find cassoulet intense, try Julia's bouillabaisse. The process is laborious but the end result will melt you in your boots. This was really authentic and very enjoyable. Thank you for this and I am now a subscriber!
*WELL DONE, CHEF!* After receiving Julia's French Cooking book shortly after our marriage (over 50 years ago!), I read through that gargantuan cassoulet recipe and said "NOPE, not for _THIS_ Chef! There are _TOO MANY_ INGREDIENTS & _TOO MANY_ STEPS!" We made up our own version, instead. 🤗 *OUR RECIPE* included browned chicken pieces, COMMERCIALLY-PREPARED sausage meat (usually in links), CANNED cannellini beans (or sometimes kidney beans), MOST of Julia's recommended herbs & spices, some additional canned, diced tomatoes, and we also threw in about a cupful of raw, long-grained, rice, "just for kicks," (as well as any leftover meat juices or small amounts of red meat scraps, cut small.) As with Julia's recipe, the completed dish could serve a dozen people - EASILY - so this became our "Go To" dish for large gatherings. But, *there **_WAS_** a sadness about taking it anywhere, as **_THERE WERE NEVER_** ANY LEFTOVERS TO TAKE HOME AGAIN!* We called our creation *"Paka-da-da,"* a name my DH came up with; somehow, the nonsense word of *"Paka-da-da"* simply fit the dish! (Say that smoothly, with NO emphasis on any one syllable, as in: "dah-dah-dah-dah." *Say it: "Pa-ka-da-da."* OK?) Make your OWN VERSION of Cassoulet, as did my DH & I, and enjoy it! Yes, it takes all day to create one VERY LARGE DISH, but the leftovers do freeze well. Also, if there are only a few people in your group, *THAT'S **_THREE TO SIX MEALS,_** ALL READY FOR YOU, PRE-COOKED, READY TO SIMPLY REHEAT FOR A DELICIOUS DINNER!* [NOTE: Due to the combination of both "red" _AND_ "white" meats, _BOTH_ RED 🍷 & WHITE WINES 🥂 (full-bodied, naturally!) pair well with *"Paka-da-da,"* an added benefit of this lovely dish!] *PREPARE, COOK, & ENJOY - **_Bon appetit!_* 🍷🍾🍷 .
i'm from southwest of france so we have some decent canned cassoulet here, sometimes i mix it with cooked rice which is a nice addiction yea... oh and cheese on top ofc :') (usually italian... or goat cheese, they go with everything)
Instant sub after seeing this video. Your overall sense of anxiety and exhaustion while cooking is a total mood and perfectly encapsulates what I'm like in the kitchen 😅
I'm half Puerto Rican and I love pork skin we call it chicarrones (I'm pretty sure that's how it's spelled lol) it's just fried pork fat with not that much meat on it and it is sooooo good😋
In the states we have a fried snack called chicharrones (fried pork rinds in English) that are deep fried and seasoned pig skin and they are so good lol.
This is Mrs. Alaimo here. I actually found this channel accidentally, and am I glad I did 😊. I love it! I loved that he ate the finished product, I know what he was thinking…he was thinking “Yes indeed this is great, but I do not want a plate of what I’ve been taste testing for the last 10 hours.” I can see it in his face. Love this guy! He has a true heart of a great cook. Your new fan, Pamela
I cooked this two times in my life and once I ate it in southern France in the medieval town of Carcassonne, it goes without saying that all three times were absolutely memorable
Yes, some iconic dishes are best eaten in iconic places. Like the 1000-year-old recipe of a beer that I once had in a 1000-year-old abbey in Germany for example! ;D
Now I wish I had known of that dish when I was in Carcassonne... All I took home with me was a T-shirt. Well, if I ever visit again I'll know what to look for!
If I'm not mistaken, this is where the Brazilian feijoada comes from. It has African/French influence. It's basically a bean "soup" full of meats. We also top it with breadcrumbs (farofa) and white rice as a side. It's fantastic.
Sorry, nice idea, but you have to make Cassoulet from scratch using raw meats. It wouldn't work with cooked leftovers. That said, I've always thought the recipe was way over complicated for what it is.
@@fionadefranco1276 if you look at the assembly, everything was cooked already before even popping it in the oven. The way he prepped those meats would've been dishes on there own. All you'd have to do is reserve some for the cassoulet and by the time you have everything, all you really need to do is cook the beans and prep the breadcrumbs.
I’ve had cassoulet in a restaurant before. It was a fancy version but I can see how time consuming it was. Baked beans with a bunch of meat of different types. If you had to make it from scratch, then each thing on it is in itself it’s own dish and recipe. It’s been fancied up with time but fundamentally it’s just baked beans with meat. The distilled US version is baked beans with a ham hock.
Cajun red beans and rice has it's culinary roots in this dish. It was cooked on Mondays which was the traditional wash day. It cooked slowly all day long and had what ever kind of meat you had on hand. Sausage, ham, pickled pork were all good in it.
The boil and rinse in cold, then boil again is to do with if you are using salt pork rind like she said is an option at the start. You need to do that twice to remove excess salt other wise its too salty for the dish. It also helps with getting rid of potential hairs missed in the butchering process, although you're pretty unlikely to notice that in the final dish. The cold water rinses are to stop it from still cooking after you've taken it out. If you're using fresh rind that hasn't been salted or preserved you don't really need to do the second boil
This whole video has so many things like that: when you know your way around the kitchen, this all becomes so much simpler, even if you don't know all the ingredients and techniques specifically.
Yeah, she rinsed all the vinegar off her sauerkraut, too. I've done her braised sauerkraut ever since, but now tend to be less vigilant about timing triple rinsing to get all the sour off the sauerkraut. But it is really good after braising; very herby, savory. After you rinse it, you simmer it with herbs in chicken stock.
rI was laughing my ass off at that too. Knowing why your ingredients are being used (as well as being familiar with the recipe ahead of time) makes all the difference.
Ok, that's what I thought too!! As a child of Southern, Caribbean, and American cooking, I don't recall my grandmother ever removing the pork skin from dishes, but I also don't recall ever eating a piece in her food. It dissolves!!
Julia did publish a somewhat simplified version of the cassoulet in the book “Julia Child & Company” - or maybe in the sequel “Julia Child & More Company”. That’s the one I made, back in my own Julia Child days. It still took most of the day, but as I recall, it cooked/baked for several hours. It was, of course, delicious - they all are delicious! but the time required and the number of ingredients was still impressive. And I do remember my kids and I eating it for many days - it made a LOT! Fun, though - they all are that, too.
My all-time favorite dish. Growing up, whenever my mom would ask me what I wanted for my birthday dinner, Cassoulet was always the answer. Her family recipe was considerably simpler than this one, but just as delicious.
Yeah, the JC recipe is super duper complicated. Most are just variations of the trinity, beans, stock, duck confit, and sausage. Bacon, if you're nasty. When I make it, it comes out to ~ 2.5 hours time total, since I'm lazy and buy premade confit. If I can't get that, I roast up same dark chicken quarters the night before in boatloads of fat over low temp, effectively doing a confit sans the three days of allium marinade. I also, typically, spice towards the cajun family and use andouille. Because filthy colonial.
You’re adorable to watch! I went through a year in 2017 of being obsessed with cooking these recipes! After 20+yrs of talking about it with my high school French teacher, we are FINALLY GOING TO FRANCE TOGETHER NEXT JUNE!! My teacher turned into a lifelong mentor and friend. I told her about your channel my friend, she’s impressed with your spunk as well!! -Rose
Advice for the bean from Italy: with the pork skin make medium size rolls with herbs inside and Cook them whole with the beans, and then if you want you eat it if not you put it to the side. Second, put the salt only at the end of cooking because It does not allow water to enter and cook the legume quickly.
Not many people understand that the recipe should call for the use of Tarbais broad beans which are only grown in those cassoulet regions. It has the extra property of absorbing large amounts of liquid without disintegrating - so you can reduce, reduce, absorb, absorb like a risotto - but with beans. To this end, they also recommend breaking the crust multiple times during cooking and adding more stock each time. THAT my friend, is the real secret.
I love watching your cooking style, being polished and skilled, yet just as scattered and confused as my everyday cooking. It makes me feel a little better, even though my recipes are a tiny fraction of this level of difficulty.
Yeah no. I really hate having too many people around when I'm doing stuff and that includes cooking. One person to help around, fine. More than the 2 of us, never. I'd rather do everything on my own. Not that I would do this recipe for any reason whatsoever.
@@lucyk.5163 That's cool, I get like that sometimes. However, I was raised with cooking parties happening at home every once in a while where everyone pitches in, and it's heartwarming for me to be surrounded by loved ones that help. But I totally get needing your space while cooking, I get a bit perfectionist in the kitchen and don't trust people to do it right sometimes.
My dog tapped the screen of my tablet with his paw while I was watching Tasting History and this video came up. I did go back and finish watching the other one first but then I came back to this and I really enjoyed it. So relatable! I feel as anxious and chaotic whenever I attempt a new recipe. I end up saying, "Was that right? I hope that was right." a lot too. And realizing you shouldn't have chopped the pig skin and now you have to pick it all out was just the kind of blunder I could see myself doing as well. This was a great video and got a subscribe from me. Now I'm going to check out that duck video.
I finally found a cooking channel that’s not intimidating cause I can relate to the pain and suffering the chef is experiencing 😂 Throwing the carrots and one going AWOL hit me harder than I’d like to admit. I’ve lost many veggies that way…
😂😂😂 I can’t…. I was already chuckling at the “having pig skin in the house is …an experience” so when it came to the “pig nipples” I lost it completely.😂😂so much so, that I couldn’t follow along and just had to rewind. Omgosh. I’m dying. Love this channel!
this is why you need a kitchen dog. they'll take care of any unwanted bits like pork nipples for you. just drop it on the floor and forget it ever existed.
“Things are happening. You can’t see it but things are happening.” Great video! Thank you. I would not even attempt this recipe. I just love watching you & Julia cook this ridiculously difficult recipe. ☺️
Whenever I am cooking out of the Mastering the art of French cooking book, I always search for a digital version of the recipe. I then copy & past it to a word document. This way I can edit out any needless minutiae. I also proofread the recipe several times so that there are not any surprises. I also believe in doing all the prep work & measuring of every ingredient before starting the recipe. If I can’t find a digital version of the recipe, I type out the recipe on to a word document leaving out any of the needless minutiae. This method allows me to put things in step-by-step order. No surprises! Always best to cook with your head before you step foot in the kitchen! :)
While that does sound like a smart thing to do..... I can honestly tell you I would literally never cook if I had to take that many steps before anything went on heat
Also, soaking the beans was just to help reconstitute them. They were still hard because you hadn’t cooked them yet, you just soaked them. And “Big Bertha” is a fantastic skillet to own you will find you use it a lot more than you thought you would, it’s definitely not too big. You should use the leftover pork skin to make pork rinds, it’s super super easy! Oh and one more thing, your knife skills have improved tremendously!!! Great job and great video as always!!!
This was so much fun watching you do this 😂. I was trained in French cookery 43 years ago and I didn’t work in a restaurant all that much; however, I never lost those valuable skills. I would not even attempt this recipe because it’s just too much work. Good for you for giving it a go.
Both volumes of Mastering the Art are available for Kindle, in which you can search. I’ve never had the nerve to attempt cassoulet because it looks like so much work. Bravo to you.
You did well, and cooking a peasant 'let's use the leftovers from a week's worth of dinners' dish from scratch is always time consuming, because it was never meant to be done in a single process. But nostalgia and commerce made it so. Other commenters have mentioned shortcuts, but I might put my own spin on it by using canned beans and tomatoes (passata), deep-sixing the pig skin and the lamb for chicken thighs, swapping in high quality prepared sausages, and going down the cobbler route for the topping. And halving the quantities. But that's me.
An ancient process that once served to make bad meat as palatable as possible and to make the pot go as far as possible with large families. You are the real treasure here. Love this crazy channel to bits.
Boiling the pork skin was interesting. I don't know much about French cooking, but making Asian food (Korean, Japanese mostly) has been a hobby of mine, and when Jamie poured the water from the first oil of the pork skin down the sink, my soul hurt a little 😆😆 would have been the perfect base for a pork broth!
Ah. I see that I am not the only one who weeps over wasted broth. Good. Learning to use homemade broth in cooking takes everything to another level. Just cooking rice in left-over homemade chicken broth is amazing.
Most Asian pork broths I've seen pour off the first quick boil as well because it contains impurities that will negatively affect the end flavour. It's a common thing to do tbh and it makes things taste better in the end.
As a brazilian who eats beans every single day, it is just beautiful to see an american cook beans instead of opening a can, Julia Child is such a hero!
I passed on this video a few times, always intrigued but never clicked on. Now for the last few days all I'll been doing is binge watching your channel. These recipes make me want to eat better and I want to get the cookbook for myself. You deserve many more subscribers!
Have you cooked anything yet? Maybe save your leftovers from during the week and make a version of this Casoulet. I think each person's Casoulet would be such an interesting tour of life and culture.
At first I thought if this is “farm fare” people must have STARVED. !!! As you progressed in the marathon I realized that this dish is gloried left overs!!! It’s a farmers wife who ALWAYS use every bit of food she could ( fat, skin, bones) when she cooked. She made a variety of dinners which she saved the bits of leftovers and then she put it all together and viola a masterpiece was born! There’s a reason French cooking is world renowned- a dish born of leftovers that people are willing to spend days cooking now
I’ve had this in Southern France several times where it was served with confit duck and Toulouse sausage. I thinks this is a perfect winter dinner dish. I have made several Times at home and recreated using obvious shortcuts (using tinned beans, good stock and Toulouse sausage from a butcher) so it’s effectively just an assembling job.
YOU are a very brave cook to dive right into this recipe, deal with pig skin and nipples and all the special requirements this recipe brings to the table. I have so appreciated your diligence and humor. Just a great video friend, truly!
What some people don’t understand about why some country recipes end up having a hundred steps and hard to procure ingredients is that in some cases it is simply the natural byproduct of how production would go on in the countryside over a year in a certain rural environment where what’s available in a certain season may interact with what’s left over from fall butchery and preparation and curing of whole animals for the winter or with what may be contributed through hunting at different times of year. Things that had a natural progression and very often had to do with making the best of everything and using leftovers from other processes to get to another meal. When you try to replicate that out of context things become INSANELY complicated. I remember reading about some shepherds stew or something like that. It would come about simply from how shepherds would go away for a week, bringing certain non-refrigerated ingredients along which would then evolve through a series of meals. Maybe some meat would be fresh and fried on the first day. the next morning beans might be added to the leftover grease from the meat and eaten with bread still fresh. The next day the bread might be going stale so that would go in a soup broth with ingredients found in the countryside at that time of year like ripe apples, wild thyme and rosemary, mushrooms etc. Then the next day maybe some more water and dry pasta would be added along with the rind of a piece of parmesan cheese. This is is not a real example but you get the idea. You wind up with a dish that takes several days to make involving apparently arbitrary steps and bonus missions along the way to get to what is still essentially a simple countryside dish, had it come about through a natural process. In am not saying this is the same for cassoulet but there is a tendency for this kind of thing to happen when you’re a bit closer to basic existence. An example from Indonesia might be something like Day 1: You get fresh tuna off the returning boat in the aftrernoon and immediately grill it whole over coconut shells. Serve with rice and fresh vegetables. Day 2: The remaining meat is picked off the bone in chunks that are fried hard and dry to kill any bacteria. They go into a wok dish with a sauce and some more vegetables, maybe remains from yesterday. Served with rice as more of a stew with some substantial protein chunks in it. Day 3: whatever remains of the sauce and fish go into a fishcake batter and flavours some fresh fish cakes. Served with rice and maybe some water spinach. Day 4: Any remaining fish cakes gets cut up, wok fried with tofu added and go into yet another sauce. Serve with rice and maybe fried tempeh on the side. There is a complete economical and preservational logic to the process considering the context of production, but if you were reproducing the steps out of contect to get to a bloody mushy fish cake/tofu dish by the end of day 4 it would stand out as insanely and pointlessly elaborate.
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The trick with these hodgepodge dishes is to identify each component, cook each one for dinner for each day of the week and save the leftovers to make your final dish at the end.
You could have had:
Pork and beans, Roast pork, Sausage cakes, and Braised lamb monday through thursday and turned all those leftovers into the cassoulet on friday.
This is an excellent idea.
I bet that was probably how this dish came to be to start with. Someone making something new with all of the leftovers.
Exactly , i had the same thought it looked like a bunch of left overs along the way during the week.
@@heatherjohnson1569 I totally agree
That's what iwas thinking also
As a French person, I have to admit that initially I was like "Oh, cassoulet is not that hard to make, surely this person is exaggerating." But then I heard "the recipe makes no attempt to cut corners," and I understood immediately how much of a nightmare this was going to be lol
same! Also, why are they hard cooking everything before putting it for just 20min in the oven? 😭
@@annabees Because it tastes better.
@@CosmicComicChronicles No, it doesn't. If you cook everything together it tastes a lot better. Try it 😅
@@annabees I have and I can say it truly doesn't.
Well we all have preferences haha
This is the most realistic cooking video I’ve ever seen. Especially the confusion and emotional distress. I relate to this deeply.
Yes!!!! That's what I deeply love about his show! I love to cook and I'm decent at it now but I've had a very tumultuous relationship with cooking in my youth. I love how real he is for sure.
Yeah. I’ve always wanted realism from videos, makes me feel better. Like, for instance, instead of watching a TH-camr pretending they have their life together, show me someone who is barely managing to accept their chaotic unpredictable life.
I feel like this must be how I appear to my husband whenever I'm making dinner🤣🤣🤣 I'm always doing multiple things at once and just buzzing around the kitchen. I identified very much throughout the video haha
my husband on the other hand takes his time cooking, slowly chopping things up and very calm. While I'm dying watching him be so slow lol
Half his problem is, he doesn't read ahead ,nor does he read entirely. Just skims and then winders why things aren't what it's supposed to be
EXACTLY!!!
My brother is 17 years older than I am. Cooking food was our thing. We'd have whole theme days. I went down and we cooked French food for 2 days, including this Cassloute. We felt like we climbed Everest! I think we ate 100,000 calories that day. My brother passed away in December or cancer. This will be my favorite memory of him I will treasure thoroughly in my life. :)
❤
😊🫶
Such a beautiful story, and I’m so sorry for the loss of your brother. I’m sure he’s watching over you now and saving you a place at his new dinner table.
Holy Moly, this was supposed to be a peasant dish?? What a feat.
🥰🥰🥰
I think the hardest part of dealing with Julia's recipes is really absorbing the context. A lot of them are ridiculously difficult taken altogether, but they become much easier in the context of a French family kitchen, where a lot of the odd ingredients are already prepped. This cassoulet is a great example: it's a way to use leftover meat up and stretch it a bit at the same time. So, if you've already got some sausage, braised lamb, and roast pork lying around from previous meals, it suddenly becomes much easier, especially if you're a poor country cook who probably always has some beans soaking to use the next day. It's probably normal to leave the pork skin in, too, for some extra protein. (If you don't want to deal with removing it, cutting it smaller so you don't get the texture in the final dish is probably easier than cutting it bigger to remove it... Although, while it may have been obvious when the beans were done, you probably wouldn't notice it in the finished cassoulet.) That's also why there's so many bay leaves and bouquets garnis: you actually made three dishes just to prep for the final dish. And it's where the regional arguments about what goes into a "real" cassoulet come from: different regions have different leftovers to deal with.
Of course, Julia is always a fan of saving duck fat for all your browning, so that turned out to be a lucky break.
I know I'm making it sound simple, but I don't mean to demean the effort you put into doing this right. The first time I dove into Julia Child's book, I figured the veal liver looked like the easiest recipe in the book, and I ended up with a full sink and a barely-edible dinner after four hours of work, so the fact that you managed a decent cassoulet on the first attempt is honestly amazing.
That interpretation of the true origins of cassoulet makes a lot of sense. This dish looks really complicated and expensive for one country meal.
I’m new to the channel. Is there a reason Jaime doesn’t seem to prep anything prior to starting. As someone who also enjoys cooking it’s driving me CRAZY LOL
@@rudibmd As someone also new to the channel who's consumed the entire Jamie and Julia series in the past week, I think it's a combination of intentional comedic effect and dealing with oddities of Julia's writing, like the way she introduces things that ought to be prepared beforehand only at the point when it needs to be added to whatever has been prepared up to that point. Like, for a simple example, if you need to combine custard and whipped cream (as in crème anglaise), she describes how to make the custard, then says to fold in whipped cream, and that's where she includes a reference to see her whipped cream recipe. While a thorough reading might (and sometimes does) let Jamie know to prep some things before the point where Julia says to add it, the often long, many-step recipes make it hard to figure out all the places you need to do that (a problem I had the few times I tried out Julia's book), a problem exacerbated by Jaime needing to get through basically a recipe a week, in addition to the other things he cooks for the channel, which gives him time to read the recipe a couple of times in advance, but not to really study it. Worse, having so many sub-recipes scattered throughout the book breaks up the ingredient lists, which makes it hard to have everything on-hand; I'm honestly surprised the only times Jaime seems to screw up amounts is when he has too much of something and decides to go for broke (no such thing as too much cheese!); whether it's editing or actual planning, he never seems to actually run out of anything unless it gives him just barely enough for the recipe at hand.
Also, while it's not something I've really experienced for myself, every TH-camr/Twitch steamer/porn star I've ever heard talk about the job says that just introducing a camera makes even something you do casually all the time much harder, and trying to do the task while consciously performing for the audience introduces an aspect of multitasking that makes it harder still. And they all say that experience makes it easier, but never actually easy. This doubles as an explanation for why game streamers often appear to suck at video games, at least the ones who are good at streaming.
@@rudibmd I love that about it, I think it's more realistic to what a non-cook would do, which I think is the focus of this channel haha. It's like how I cook
I really want to make duck confit or even chicken
As a french person who regularly cooks Cassoulet, I applaud your performance because there's no way in hell you'll get me to follow all those steps
On est d'accord que c'est n'importe quoi ?
yep du vermouth dans le bordel .... et surtout faut bien enlever le gras en trop des machins mais verser de la graisse de canard par dessus pour compenser ..... ça a l'air tellement sec à la fin avec cette connerie de croute à baigner toutes les 5 min....
Moi aussi!😂
Ooh, who do you put it together is love to get the average consumer shortcut!
How does a professional French person cook this dish? Anyone cooking this has to be a professional at something to afford the ingredients 😄
My French grandmother basically just cooked the meats veg and beans separately then threw them together into the oven. The bread crumb topping was only added at the end.She would be horrified to see how complicated Julia's recipe was.French peasants didn't have that much time!
As someone who makes this dish at least once a year I am flabbergasted at how complicated and involved this recipe is. I have always found Child's recipes to be that way. Too many steps and too many ingredients for what is traditionally a rustic dish.
@@OpinionVille Julia Child's potato and leak soup are one of the best though, her extra steps of emulsifying can be achieved with a blender. Some recipes really elevate a lot, Babish did a wonderful potato soup and leak recipe inspired by Julia and it is genuinely my go-to as someone whose favorite is soups lol
@@OpinionVille i guess that was her charm? Hehe
Try it once. Do it very carefully as a test. You'll see why it's involved when you taste it :-)
Julia's recipe is not complicated. I made it over the weekend from her book. It's pretty close to my friend's who is from the French countryside.
Normally when I'm watching a cooking show, it's pre-planned and organized ahead of time. Instead, this is what it looks like when I cook. 10/10
im the same haha
I feel you! My children were always shocked when my cooking turned out so well. My now college aged children now brag to their friends about what a great chef I am. I still don’t prepare.
Full circle baby!
Many years ago, my husband decided to make me a chocolate cake for my birthday using a Julia Child recipe. It turned out beautifully… after 9 hours of the most meticulous directions ever. He was exhausted. Needless to say, he never attempted another Julia Child cake recipe. 😆
Each recipe in her book should have a difficulty 1-10. Maybe it does, but if not, what a good idea that would have been
OK but this is meant for the average home chef to do so i think this book contains the dumbed down versions of these recipes.
What a order full story 😂
I can't explain how a man cooking on the verge of a nervous meltdown is so hilarious to watch, but it is. Thank you, Jaime, for sacrificing your sanity to preserve ours.
The frequent looks of pain or anguish
Gotta give Jaimie props for perseverance! I would’ve tossed it all with the pig skin nipples! 😂😂😂
@SaBoTeUr2001 oh goodness me that's me for every new recipe. And I mean like super new. Where I'm either reading from notes or book. And God forbid if there's no visual. yep yep yep get lost in your own kitchen and lose your own tools. Because Insanity you do what with what? You put where with what? Why remove all the fat when we're putting more fat in? Why are we doing these processes when I can make it much easier? It seems that she wanted to use every single animal... 🤣 I would have been the same way. Even though I had read it a hundred times and thought okay I can do it.
I was saying in the comments. My grandmother used to watch her. That woman would get so drunk. And one time she got into an argument I don't know if it was her husband or the person that shot the show. But she was really drunk. And they were still filming and she said some foul mouth words it was hilarious. But my grandma would not allow me to watch Scooby-Doo...
She assumed because it was a cartoon about ghosts which it wasn't. She said it was satanic. Well after Julia child's flip out on national TV which you can't find anymore. I convinced my grandmother to take the time to actually watch scooby-doo, cuz if she was going to make me watch this mad woman. Then I should be able to watch scooby-doo. After she watched it she agreed I'm so sorry, you can watch it she said. I never had to watch that crazy woman again. Which I found myself watching. My God she would get so drunk, and mouth off to whoever was on set with her. Have to say she was as good as Scooby-Doo.. 😆
He reminds me of myself lol I’m the male version
"Sacrifice your sanity" 😂😂😂
"i feel that could use a little more butter" that's such a julia thing to say
100%!
I’m from the Deep South. Bring it on.
Julia's recipes are needlessly and ridiculously complicated. The first dish of hers I ever made was the Boeuf Bourguignon. Took me 4 hours to do when following her steps. I learned my lesson, eliminated half the steps and now the prep work can be done in 30 minutes. And it tastes just as good as hers.
Agree! Might be more "traditional" but not necessarily better
Well that's your problem you started with one of the hardest recipes and somehow came around to improving it
I think if you're fairly experienced and read ahead, you'd be able to find some shortcuts and speed things up. Good skills though to take on any of Childs' recipes.
I highly doubt that it tastes just as good.
@@Ignore14- I’m with you.
I usually reduce the anxiety level by drinking a glass or two of wine while cooking.... Honestly with a recipe like this I would've been drunk by the end of it.
So would i, i say that as a person who never* drinks and mostly takes cooking in stride
*basically never, not against it, I just usually dont feel like it
Your my kind of cook!!!
If I remember Julia Child correctly, she'd have probably killed a bottle or two over the course of this beast of a recipe.
my man
So was Ms. Child's lol
What I love about Jamie is that he spills stuff, dirties up way more pots and pans than necessary, cuts himself, burns himself, buys the wrong ingredients, and is basically all of us staring at Julia's cookbook like a clueless deer in the woods. And at the end, his kitchen is a hot mess unlike what we see on tv cooking shows. Like, yeah, that recipe is dope but you're going to pay, not just in groceries.
Yes! This is how most of us cook!
Sometimes I just watch for the fun of seeing the bowls fall from the ceiling. And the malice of inanimate objects, like the electric mixer, the too-small whisk.
I agree. I love the errors. It makes me feel like, if he can do it, so can I.
I think he’s going a little heavy on the “I’m so cute and quirky” act.
@@yeshummingbird It's definitely one of the things that makes it stand out. It's not a tutorial or a guide. It's just one man's slightly unhinged cooking journey.
Completely lost it at "very alarmed at the pig nipples." I love your show so much.
That did it for me too😂. “These “pig nipples” are intense as hell” ☠️
He said, ``that's intense.'' LOL, he said what I was thinking.
Some "rustic" recipes in other countries call for cow's tongue or goat head, lol
@@BM_100 _To be fair,_ I have had beef tongue tacos and they were *astoundingly delicious* so don't knock it till ya try it (I cannot speak to the goat head, though).
Julia had a very wicked sense of humour. A lot of people told me that she purposely overcomplicated her recipes to make them appear more difficult and "special than they should be. A French friend of mine said it was an affectation to make cassoulet a marathon overcomplicated meal so that your guests made the appropriate oohs and aaahs.
Hilarious
Really? lol I just remember how good this tasted when I was a kid. The first time I looked at the recipe, I was like, "uhh.. mais non...." LOL
I think it was more her co-authors who were responsible for that than Julia. Julia wanted to make this stuff accessible to the American cook.
Imagine serving that to your family after you were in the kitchen for 10 hours and your kids and spouse would just go "meh"! 😂
Easy they are the meat for the next meal 🤣
Lucky I just have to cook for myself
@@khaelamensha3624 LMAOOO
The book said it wasn't ambrosia, just nutritious country fare. I am not sure what he's expecting...
@@trinkab Nutriius a cassoulet, well if you eat more two pounds per person yes some may say so 😂
Next time, make meals out of the component parts and save some of it - the sausage patties one night, the lamb another, etc. - and then at the end of the week, throw it all together in with the beans and create it component by component over several days. Like a lot of peasant style farm-dishes, this looks like it was created as a useful way to use leftovers rather than something you take all day to make in one go - because on any actual working farm NOBODY has ten hours a day to make dinner!
THIS!!!
You do not make a cassoulet every day. It's a special dinner for an occasion.
@@verteup Do you know how it came about? Or just a recipe handed down from generation to generation?
@@seasons0123 Not only was this a recipe for using "left-overs" but was a peasant recipe to use what was available. While I admire his dedication, he made everything so much harder than it needed to be! Still - it was fun to watch!
Even outside the scope of a farm, and even when experienced and familiar with the dish in France, we tend to take two days to make them when they're this massive. We don't use leftovers anymore when we invite people, and start from scratch, but the entire prep is done the day before. The day of we tend to just throw it all together or let it go for a last simmer before serving. I'm also quite impressed with how he worked around lacking some ingredients we tend to just order from the butcher ready to use (like saucisse de Toulouse, even availlable from the shelf in supermarkets) or bouquet garni (herbs tied together)
pork skin with beans is actually super good! in mexico we have this dish called frijoles charros, which is a bean soup with sausage and chorizo, that includes "cueritos" (pickled pork skin)
it's not for everyone i must admit but they add a nice extra texture to the dish
Came here for this comment. Totally agree, I enjoy the texture and thinks it adds to the dish. Unfortunately it was just too “weird” for him
"in mexico we have this dish called frijoles charros, which is a bean soup with sausage and chorizo, that includes "cueritos" (pickled pork skin) "
Oh that sounds so good!
I love Mexican food and Mexican ladies. hehe
The first thing I think soo it's French frijoles charros niiice!!! But it needs some Pico de Gallo and some tortillas.
It's for me! Good lord, I already want to eat the words :)
I've worked in a French bistro where cassoulet was on the menu pretty frequently. The pork rind is pretty tender after the second cook. Obviously it still has some chew but he gave up on the recipe without trusting that Julia actually had faithfully wrote down all the steps.
First off, you might want to try making Pork Cracklings, or Pork skinned Braciole. Also, the Pork skins do absolutely belong in the dish. They will shrink in size when cooked (which is what she meant when she said that they'll disappear) and finally, it's not too late to add more stock or water to the consistency that pleases you.
Great advice I was wondering about that.
Fried pork skin is great to finish the leftover skin
Taking out the pork skin, was me screaming moment. Not because of the waste (and it is a waste to take it out), but because he has such a way to make things so needlessly difficult on himself. Good lord, boy, just... stawp! 😀
I remember growing up and watching Julia Child's cooking show on PBS with my mom. Occasionally, I would ask if we could make something she had shown and my mother would laugh and laugh. When I got older, I understood what was so funny.
Robin, your comment really made me laugh!🤣
This seems like one of those "end of the week" dinners where you've made each of these individual things throughout the week and just assembled the leftovers on Sunday because you don't want to waste anything. Making all of this for one meal that's supposed to be a simple country dish seems impractical. Looked delicious none the less. Great job and admirable fortitude for sticking that one out!
Agreed, and it would likely taste so much better.
Half of the famous french dishes are this long and complicated to make, because they are indeed made of leftovers.
Funny how french cooking seems all fancy, but it's just sharing plates made by mostly poor people who didn't want to waste anything :')
julia single-handedly carrying the bay leaf industry
My husband bought me a bay tree 10 years ago. The gift that keeps on giving.
Onion industry is not doing bad either
when a cook discovers the difference between a casserole or soup w/w/o bay leaf they learn to never leave it out if they can help it. It never is the star but it always makes a dish taste better. Bay leaf is an integral ingredient.
@@noelseira6259 Funny thing if I have no plan as to my dinner meal first thing I do is sauté some onions and it just seems to come together from what I have. Sautéed onions are the start of so many good dishes it's hard not to start there.
@@wereid1978 I think I have with bayleaf what others have with coriander leaves. But instead of soapy it makes the dish taste like pennies. I can't stand the stuff and I pick it up no matter how little was used
My husband got me the set of her two cookbooks 2 years ago. I have not used them. I have 4 kids 7 and under and he wants to know why I haven't made any dishes. My brain almost explodes when I look through the books and see the instructions. Thanks for this video! I'm very impressed.
Too funny. A gift would have been him using the book while you mommy all the kids.
@@livingdeadgirl8074 he definitely cooks dinner a lot
I'm from the south of French and my family has been making cassoulet with duck and pork for a while. We use Coco beans and the whole pork skin rolled up (didn't realized how weird it was before today) and we cook it on a fire outside for 4 hours. It's certainly a big activity but it's one of my favorite dishes. I'm always super happy to see people experience more rustic french cuisine that's not as popular as the classic gastronomic one.
do you eat the skin or no?
my comments keep getting deleted wtf
@@minttjulep skin is mostly for the bouillon taste. I don't eat it personnaly because there's already so much meat inside haha
@@minttjulep
Welcome to YT lol. Censorship has been a huge problem here since the beginning of 2017.
it’s absolutely not weird to eat pork skin don’t worry. he’s just being weird about it fsr
A thing I love (probably because it's a bit creepy) is how Julia is this supernatural presence in your videos. You talk about her as if she was there, she gives you orders, you comply reluctantly...
... Pans and bowls materialize out of thin air...
There's a bit of unintentional creepiness along with some sound gastronomic culture here, and I 'm up form that.
Julia is his dom, and he is her sub.
@@oliverhopkins8074 why did you have to say this.
@@TheRealSplexy Julia made me 😞 against my will 😞😓
I also love that so often he does it grudgingly, like he's thinking "goddammit Julia... fine. FINE! I'm doing it! Are you happy?!?!"
@@emilyg2451 then acts like every line cook ever has when the chef is out of the room: "Whatever Julia wants, she gets, I guess..."
I'm Brazilian and there is a traditional recipe just like that, the thing is we usually don't cook this all by ourselves, it is supposed to be a feast for a family and requires a whole family to cook together too
Tb olhei e falei: uai uma feijoada
chamar Cassoulet de Feijoada é um pecado
amo culinária brasileira mas não há comparação
Mano, cê tem que ser exilado.
That's how it should be done!
@@gyroscoper pecado? Feijoada é derivada desse prato. Na verdade derivada da versão Portuguesa do Cassoulet.
OMG sooo very funny. I made this recently and nearly cried the whole way through. Asked my husband what he thought of it and he looked at me and said ‘think you can do better’. He nearly died that night. Never making it again.
As a French, you did a great job! Now I understand why no one does it and we all buy it from the grocery store
CAMMILE TU HABITES OU LOL PAR CE QUE CHEZ MOI A TOULOUSE CETTE RECETTE SERA A LA POUBELLE
@@MediterraneancookingChefStefan moi je suis perpignanais et je te confirme que ca a l’air bien dégueulasse cette recette... de l’agneau plus les 8 tonnes de chapelure... non merci 😂
@@jbcaycay8035 Yet Julia was trained professionally in your country ;)
@@MediterraneancookingChefStefan This recipe is from your own country;)
@@CosmicComicChronicles then we've failed her
I actually started laughing when this poor lad began separating the pork skins from the beans. Usually you keep them as long strips if they're not going into the final dish so Julia's recipe most likely had pork skins in her Cassoulet. So the fact that she cut them small on purpose is her indirectly telling you "yea dump this in too".
I'd grind them, 'cause I don't like the texture much, but the taste is good and they add "glue" to the dish (they are absolutely delicious crispy fried).
I think it was supposed to be pork belly, with the skin optional.
Yeah, beans and pork skins is a typical winter dish here in northern Italy too.
@@francescorighini9303 lo so bene! Ciao vicino!
@@engc4953 nope, pork skin is used for cooking here in Europe.
"Cut off the pig nipples" is not a phrase I ever thought I'd hear, EVER and it's got me cracking up. This is my first vid from this creator so I don't know if Jamie is always this funny. Good job!
Me too - I laughed loudly
It was the funniest thing I've seen in days.
Tbh that just terrifies me 😮
It was hilarious. I’ve bought rind on bacon and had to cut the odd nipple off, but a whole row of them was next level lol
I also legit hooted
As a culinary instructor, this is the most infuriating video I've ever seen. I seriously applaud your effort and I think you did a fantastic job. Julia is the GOAT for a reason.
No she’s not . Her cook books are terrible. Recipes are nasty. I’m Romanian and know great amazing food and no French food is good
Why infuriating?
😂
@@Draxxdemsklounst I suppose he gets angry in solidarity with Anti-Chef's suffering with those instructions that I don't know whether to call Proustian or Kafkian.
@@ReinaDido she is sympathizing, I agree. I was watching thinking, ‘ well, not on my bucket list’- and I love to cook! I’d love to get that culinary instructor to tell us how to simplify this a little bit. I bet she’d have some ideas!
I admire your fortitude in sticking with the madness that is Julia Child’s French Cooking. I myself would not even attempt it, so kudos, my friend.
Hello same name person!
Honestly I think this was the first “let’s make something delicious from left overs” dish. Oh look some pork roast from yesterday, sausages from Tuesday, lamb from the day before- not enough of each on their own to feed the hungry hordes but cook up a mess of beans, add the other meats, bake them together, and voila ! A hearty dish, enough for all!
I was thinking the same thing. All this time I've been making cassoulet!
At multiple stages I kept thinking "oh that's a dish on its own"
Yep
EXACTLY. There's a reason you don't see this offered on a lot of restaurant menus except as a special. But when it's good, OH MAN! I will say that it freezes very well and I tend to divide it up into thirds when I do it. Then you have three full meals that just need to be defrosted and baked on cold winter nights.
That's what I was thinking, farmhouse frugality, because there's no way anyone ever sat down and deliberately invented this dish.
Only JC can turn essentially leftovers stew into an endurance sport 😅
I thought the same thing. He essentially had to make from scratch, the leftover ingredients that are typically used. Poor guy 😫🤣
Seriously. (I know a few "country cooks"(or suburbanites...or city chefs) who do that.😉.🤫)
In south Louisiana where most dishes are heavily French influenced, everything takes forever to cook. Most staples are at least a 2-3 hour process. If you make roux from scratch for some of the dishes, you can add an additional hour
Roux: lightly browned flour mixed with butter or margerine. 1 hour? I don’t think so!
@@kille-4B to make a proper roux, yes. Technically it will take longer than that to have it come out the dark chocolate looking color. Google how to make a Cajun roux and read for yourself goofball
@@dontlistentoanythingisayI've heard of roux before, but have never seen one like that before now. Holy cow, that must be hard to make without burning and ruining it.
@@cc_snipergirl It is, you cant leave it for the whole couple hours or so you make it. I've watched family members do it, but I personally haven't made one from scratch. I buy them premade and it works really well. I use Kary's original roux for when I want to make stuff like gumbo or meatball fricassee
True you have to stand over the roux and stir so it doesn’t burn.. took 45 min one time.. some can take well over an hour.
I have to admit, that half way through this video, I forgot what dish you making. So many steps! Your perseverance is admirable. Well done!
😂😂😂 me too….
I make a very abbeviated version of this where I add together two cans of great northern beans, I can of tomatoes, 14 oz of sausage (usually kielbassa), six bacon slices, a couple of boneless, skinless chicken thighs some thyme, paprika, herb de provence, and a couple tbsp of tomato paste with a crumpled up corn muffins with some chicken broth. It takes about an hour to cook and it's delicious.
Ultimately, this is peasant food, and whatever you have: pork, beef, chicken, duck, etc can go into that pot. With some herbs, bacon, white beans, tomato, bread crumbs, it will be cassoulet, and will be perfectly delicious. And it doesn't have to take all day.
As you say, Cassoulet and Bouillabaisse, are the fridge emptiers of france. The family's recipie has no tomatoes or paprika but saussage, salt pork/bacon and duck confit along with a few different herbs and beans and some vegies (onion, carrot, celery). Bonus is that the fat from the duck confit forms a solid layer that seals up the top and protects it.
I didn't have the heart to tell him that it doesn't have to take this long. He seems like a real sweetheart, but I've worked for chefs who would smother him with a bagful of grimy kitchen towels for using pork loin in a braised dish, or wasting valuable pre-service prep time picking out bits of pork rind.
The one thing western cooking is good at is taking peasant food and making it some extremely expensive, overly complicated, mystical dish that is too intimidating for the average cook
@@theengagedfew the pork loin really didn’t make any sense lol
Agreed. I make mine once per month, and it always has something different in it. This video got frustrating to watch because he followed Julia's sort of pedantic recipe (love her, but yeah)
This is real stick to your ribs stuff, and it is supposed to be easy to make.
Once my sister made Julia’s recepie. - and told us in the dinner’s table - I have never been this much proud of myself- and I will never do this again. - now I understand 😅
Me and my husband made this for our anniversary this year. Took us 14 hours. Highly recommend making over a couple of days. No harm in letting your meat rest in the fridge. Save all cooking liquids in all steps, you will need them to keep it most for the end. Literally the most delicious thing you will ever eat. Remember that this was originally a "what to do with leftovers" dish for medieval French peasants. Whatever the nobility didn't eat at their formal meal was combined into a dish to feed the household staff and then the poor.
In classic southern French cooking the pork skin is a complimenting ingredient that is used in a lot of soups and stews, or used as a thickening agent with its gelatin content. There's something called 'Lyon bowties' where strips of pork skin are boiled down, then folded over and then tied with string to make a bowtie of sorts, then boiled or simmered down in soups or stews and served as a side dish.
I'm thinking julia meant for you to keep the pork skin in there. It's a wierd texture at first, but you grow to like it.
Happy cooking!
A bit old of a comment, but what about in Northern France, or other parts of France, if you know?
@@Es-Flowers they're known for being a southern thing because in the northern parts it was a much more urban living style, where living off the land wasn't as common. They're also called Lyon bowties because of the city Lyon which is the culinary capital of Europe, or at least France. But, I'm sure in the north they utilized the pork skin just as much tho!
As a french personne, that is the most complicated cassoulet recipe I've ever seen, I've felt your pain ;_;
kudos to you, you really gave it your all!
So I made this last night because my husband picked it out of the cookbook - long story. I generally don't follow recipes to the letter but I was determined to create it as Julia intended. It took two days and took way too much head space. It was delicious and nourishing, but I nearly cried given the effort. It was fine. Just okay. So much mess. So much fuss. I was indignant. I felt punked. I could have made this with dish half the time and effort. Now I have leftovers for days. Thanks for making this video because it helped me to visualize this complicated recipe for what is meant to be a simple dish.
The actual most common cassoulet is way easier to make. And it's mostly duck.
This was painful to watch.
Julia was definitely not creating an entry-level or practical everyday working mom cookbook, she was trying to crack the secrets of French chefs for "professional domestic housewives" who wanted to step up their game, cream the competition in the next neighborhood bake sale, or astonish their husband's business contacts at a home dinner with European cuisine that felt straight out of a five star restaurant. As such, there is definitely a specific target audience for her books that almost doesn't even exist anymore (classic 50s housewife), and people outside of that target audience are going to struggle to milk all the quality out of every detail of her recipe the way she originally intended. Most people would be much better off with a simplified recipe that focuses on amplifying the big important parts of the recipe, not getting lost in 200 details.
@@kc5997 Indeed, cassoulet is beans with leftover scraps, not 3 days worth of preparing meat to end up in a bean pot.
@@surtu9221 Cassoulet is a home cooked dish, the French have a name for this -- cuisine grand-mère, grandma's cooking. For some reason Anglos have to fuss with things.
this video got recommended to me when i was havin a rough week and then i spent the following week watching all of jamie and julia. these videos are a delight and i'm glad i subscribed. it's nice to see a cooking channel where they aren't an expert but have the enthusiasm of one.
me too!!
I celebrated my 75th birthday by retiring from cooking. Watching you cook is the most pleasurable thing I now do in the kitchen. Am I correct in assuming that the breadcrumbs were homemade? Your videos are addictive. Thank you!
Please write down your recipes, we loose so much food knowledge.
@@Nico-xf2rb Exactly. Please do.
Nah, you can see him pouring the crumbs out of the can/tin at like 26:44
Look like the 12 hours shifts with no breaks are over. Happy cooking and watching cooking videos at home.
You can turn the rest of the pork rind into crackling! Those are so good depending on how you fry them your milage may vary
Crackling or scratchings was my first thought, for the excess.
Crackling is evil enough health wise, but crackling with nipples would take them to a whole new level of gastro-gross 😁
With some hot sauce and paired with a cold beer. 👌
Even the nipples?
My family recipe for this dish, we put the skin at the bottom of the pot before the last cooking, when everything is together, and a layer of beans. It draws the fat out as it cooks, leaving something akin to a crispy skin at the end, since it takes the brunt of the heat.
There is your hint:
"..but two or three days of leisurely cooking is much easier".
Leftovers, with beans!
Oh Julia you Joker!!
You did a fantabulous job!
I grew up watching Julia Child as a kid in the 80s. In high-school I made this, and you're right, it was helluva task. Took me 16 hours. I ended cooking it overnight, my mom woke up the next morning and took over the basting so I could sleep. It was good, but definitely not worth 16 hours of work.
You have a nice mom! My mom would've just flipped out at me for creating a mess and making her kitchen unusable for an entire day lol
As a side note when using the thermometer you want to stop at about 5 degrees before the finale temp you want. It'll continue to keep going up over 15 minutes or so on the counter if you put some tin foil over it.
I never ever do a Julia Child recipe if I’m not in the mood to ingredient shop for 1-2 weeks and then cook for a full day (which is honestly like twice a year). This was way too chaotic.
Does that worth tho?
I learned to cook from JC. Most of the recipes are not this involved, this be one is a week of leftovers you cook all at once.
I suspect the pig skin could be left out.
@@elizabethclaiborne6461
What I want to know is how she live to the age of 91 with this kind of crap she ate.
Not helped by this cook's approach at all
I make cassoulet on New Year's Eve starting at 7:00 a.m. and finishing in time for a midnight party. I had a friend request it for his 60th birthday which is the only time I made it twice in one year. I use lamb, duck, and duck sausages for my friends who don't eat pork, but I have made it with pork, duck, lamb, and a mix of lamb and pork sausages.
When making the duck version, I use a combo of duck fat and olive oil to replace the pork fat in the easier version.
Sounds delicious!!
im so glad to see a version of this with no pork!
I cannot do chicharonnes (fried pork skins). The texture, OMG hate it. Thank you for providing an alternative. The duck sounds rich.
The duck version is by far my favorite - but we use bacon instead of lamb. Will have to try it. Like commenters have said, it's one of those things where you could eat one dish for dinner every night and then make cassoulet.
This is truly a rough country dish. Left-over meat baked with some beans and what not. One could use chicken, turkey, beef, pork, pretty much anything. The white beans & sauce will pull it together.
Just a reminder, Jamie-- we don't just watch your newest videos. We go back over the years. I've learned so much from you teaching yourself how to cook. Thank you for sharing your adventures.
My family makes cassoulet for birthdays! It’s delicious, feeds a crowd, and always feels like love on a plate
❤️
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@_____ when we have the pork skin my aunt uses the fresh skin, and by the time the beans are done they are pretty much dissolved into the dish. I prefer to use the salted version and make them crispy and mix them with the breadcrumbs as part of the topping- they are kinda like salty meaty panko
I made Julia’s beef Bourgogne and it took me a whole afternoon. My husband said it was the best thing I have ever made…
Great feeling, isn't it? 😊 Having your hard work appreciated
There are lots of blogs out there comparing her recipe to other acclaimed chefs and almost everyone says hers is so much better. I think it's an idea she talked about in her cookbook, cooking everything separately and bringing them together only long enough for the flavors to meld together.
I know I cook mushrooms the same way she did, and they are definitely better. I had to laugh to myself when I noted that the French way to cook fresh green beans is the way I have done it for years without anyone telling me to do it.
For the leftover pork rind, you can make chicharrón de puerco (also known as pork crackling). I've never made it but it's sold in stores here in Texas. It's a common snack.
My family is Dominican and Venezuelan and so we are used to cooking with Canned and Dry Beans (Pinzo/Kidney/Pigeon/Habichuelas/Guandules).
Something I learned from my mom is that when you use dry beans that they take more time to soften. The stove and heat will kill you if you try to get them soft in one day. So she'll soften them overnight with water and let them simmer throughout the day.
Sometimes two night's is needed because the quality of the beans always are different per bag. And when she's going to use them for another day, she leaves the softened beans in a container to freeze in the freezer. You can reuse them again later!
I've never seen someone whose energy in the kitchen is so relatable, so infectious, and so hard to watch haha.
With energy prices so high you really gotta cook with your own enthusiasm
It's great, isn't it?
I hate it. He's needlessly agitated before he even starts to cook. I'm stressed just listening to him make such a big deal out of everything.
@@MrAlissahk97 Took me 30 seconds to stop watching. Very, very annoying energy. I don't know how so many people can watch this.
@@icklethepickle No.
I'm new here so I don't know if you already covered this, but if you find cassoulet intense, try Julia's bouillabaisse. The process is laborious but the end result will melt you in your boots. This was really authentic and very enjoyable. Thank you for this and I am now a subscriber!
bouillabaisse was one of the first ones he did! you should go back and check it out in the playlist if you havn't already!
*WELL DONE, CHEF!*
After receiving Julia's French Cooking book shortly after our marriage (over 50 years ago!), I read through that gargantuan cassoulet recipe and said "NOPE, not for _THIS_ Chef! There are _TOO MANY_ INGREDIENTS & _TOO MANY_ STEPS!" We made up our own version, instead. 🤗
*OUR RECIPE* included browned chicken pieces, COMMERCIALLY-PREPARED sausage meat (usually in links), CANNED cannellini beans (or sometimes kidney beans), MOST of Julia's recommended herbs & spices, some additional canned, diced tomatoes, and we also threw in about a cupful of raw, long-grained, rice, "just for kicks," (as well as any leftover meat juices or small amounts of red meat scraps, cut small.) As with Julia's recipe, the completed dish could serve a dozen people - EASILY - so this became our "Go To" dish for large gatherings. But, *there **_WAS_** a sadness about taking it anywhere, as **_THERE WERE NEVER_** ANY LEFTOVERS TO TAKE HOME AGAIN!* We called our creation *"Paka-da-da,"* a name my DH came up with; somehow, the nonsense word of *"Paka-da-da"* simply fit the dish! (Say that smoothly, with NO emphasis on any one syllable, as in: "dah-dah-dah-dah." *Say it: "Pa-ka-da-da."* OK?)
Make your OWN VERSION of Cassoulet, as did my DH & I, and enjoy it! Yes, it takes all day to create one VERY LARGE DISH, but the leftovers do freeze well. Also, if there are only a few people in your group, *THAT'S **_THREE TO SIX MEALS,_** ALL READY FOR YOU, PRE-COOKED, READY TO SIMPLY REHEAT FOR A DELICIOUS DINNER!* [NOTE: Due to the combination of both "red" _AND_ "white" meats, _BOTH_ RED 🍷 & WHITE WINES 🥂 (full-bodied, naturally!) pair well with *"Paka-da-da,"* an added benefit of this lovely dish!]
*PREPARE, COOK, & ENJOY - **_Bon appetit!_* 🍷🍾🍷
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I love your comment ❤
I love the energy in this comment.
living for ur comment
i'm from southwest of france so we have some decent canned cassoulet here, sometimes i mix it with cooked rice which is a nice addiction yea... oh and cheese on top ofc :') (usually italian... or goat cheese, they go with everything)
@@elg94 évites de passer par Villasavary sinon ma grand mère vas te goomer...
Instant sub after seeing this video. Your overall sense of anxiety and exhaustion while cooking is a total mood and perfectly encapsulates what I'm like in the kitchen 😅
I'm half Puerto Rican and I love pork skin we call it chicarrones (I'm pretty sure that's how it's spelled lol) it's just fried pork fat with not that much meat on it and it is sooooo good😋
Same!! Is the best!
In the states we have a fried snack called chicharrones (fried pork rinds in English) that are deep fried and seasoned pig skin and they are so good lol.
@@RivkahSong Chicharrón is an import from Mexico. Here you can find it in any supermarket and farmers market. Delicious
their at every corner store
@@dreamkitty 🤣not the "chips" it's the actual meat is what I'm talking about
This is Mrs. Alaimo here. I actually found this channel accidentally, and am I glad I did 😊. I love it! I loved that he ate the finished product, I know what he was thinking…he was thinking “Yes indeed this is great, but I do not want a plate of what I’ve been taste testing for the last 10 hours.” I can see it in his face. Love this guy! He has a true heart of a great cook. Your new fan, Pamela
I cooked this two times in my life and once I ate it in southern France in the medieval town of Carcassonne, it goes without saying that all three times were absolutely memorable
Yes, some iconic dishes are best eaten in iconic places. Like the 1000-year-old recipe of a beer that I once had in a 1000-year-old abbey in Germany for example! ;D
Yooo I had my first and only cassoulet there too. Still remember how delicious it was.
Now I wish I had known of that dish when I was in Carcassonne... All I took home with me was a T-shirt.
Well, if I ever visit again I'll know what to look for!
If I'm not mistaken, this is where the Brazilian feijoada comes from. It has African/French influence. It's basically a bean "soup" full of meats. We also top it with breadcrumbs (farofa) and white rice as a side. It's fantastic.
You can definitely see cassoulet's origins as an end of the week dish to use up the rest of the leftovers.
Yeah this is a dish akin to shepherds pie. I see why julia said it would be easier to make this stuff over the course of 3 days.
Sorry, nice idea, but you have to make Cassoulet from scratch using raw meats. It wouldn't work with cooked leftovers. That said, I've always thought the recipe was way over complicated for what it is.
@@fionadefranco1276 He literally cooked every single meat before he put it into the main dish
@@fionadefranco1276 if you look at the assembly, everything was cooked already before even popping it in the oven. The way he prepped those meats would've been dishes on there own. All you'd have to do is reserve some for the cassoulet and by the time you have everything, all you really need to do is cook the beans and prep the breadcrumbs.
@@Vel_D Yup, he "cooked for a week" and then assembled the "one dish"! LOL ;D
I’ve had cassoulet in a restaurant before. It was a fancy version but I can see how time consuming it was. Baked beans with a bunch of meat of different types. If you had to make it from scratch, then each thing on it is in itself it’s own dish and recipe. It’s been fancied up with time but fundamentally it’s just baked beans with meat. The distilled US version is baked beans with a ham hock.
Exactly!!!
With Tabasco sauce please!
Cajun red beans and rice has it's culinary roots in this dish. It was cooked on Mondays which was the traditional wash day. It cooked slowly all day long and had what ever kind of meat you had on hand. Sausage, ham, pickled pork were all good in it.
@@jollyjohnthepirate3168 Oh, you don't put rabbit thigh in it? How lazy
@@hobbesthegoblin Rabbit thigh is lazy, squirrel is hard work. Plus you have to have so many to make sure there's enough meat
The boil and rinse in cold, then boil again is to do with if you are using salt pork rind like she said is an option at the start. You need to do that twice to remove excess salt other wise its too salty for the dish. It also helps with getting rid of potential hairs missed in the butchering process, although you're pretty unlikely to notice that in the final dish. The cold water rinses are to stop it from still cooking after you've taken it out. If you're using fresh rind that hasn't been salted or preserved you don't really need to do the second boil
This whole video has so many things like that: when you know your way around the kitchen, this all becomes so much simpler, even if you don't know all the ingredients and techniques specifically.
Yeah, she rinsed all the vinegar off her sauerkraut, too. I've done her braised sauerkraut ever since, but now tend to be less vigilant about timing triple rinsing to get all the sour off the sauerkraut. But it is really good after braising; very herby, savory. After you rinse it, you simmer it with herbs in chicken stock.
This is the most relatable cooking show I've ever seen. This is exactly how I feel when cooking much simpler dishes 😂
this is both the most chaotic but also the most engaging cooking video i've ever watched, new sub
Same.
The greatest part of this is you fishing out the pork skins without realizing that the collagen breaks down and works as a thickener XD
rI was laughing my ass off at that too. Knowing why your ingredients are being used (as well as being familiar with the recipe ahead of time) makes all the difference.
Ok, that's what I thought too!! As a child of Southern, Caribbean, and American cooking, I don't recall my grandmother ever removing the pork skin from dishes, but I also don't recall ever eating a piece in her food. It dissolves!!
Was looking for this comment I was like NOOOOO leave it
I know! Why does he think he can change Julia's recipe!
Removing the pork skin make me almost click off the video
You separating the pork skin cracked me up. In my country we add pork skin in little cubes to our menestra (bean stew) and they are really great.
Same and the fact that he removed the porc fat from the meat and then bought porc fat to use in the pan got me LOL
Exactly! The pork skin dissolves when cooked leaving only delicious flavor!!
Julia did publish a somewhat simplified version of the cassoulet in the book “Julia Child & Company” - or maybe in the sequel “Julia Child & More Company”. That’s the one I made, back in my own Julia Child days. It still took most of the day, but as I recall, it cooked/baked for several hours. It was, of course, delicious - they all are delicious! but the time required and the number of ingredients was still impressive. And I do remember my kids and I eating it for many days - it made a LOT! Fun, though - they all are that, too.
My all-time favorite dish. Growing up, whenever my mom would ask me what I wanted for my birthday dinner, Cassoulet was always the answer. Her family recipe was considerably simpler than this one, but just as delicious.
Yeah, the JC recipe is super duper complicated. Most are just variations of the trinity, beans, stock, duck confit, and sausage. Bacon, if you're nasty. When I make it, it comes out to ~ 2.5 hours time total, since I'm lazy and buy premade confit. If I can't get that, I roast up same dark chicken quarters the night before in boatloads of fat over low temp, effectively doing a confit sans the three days of allium marinade. I also, typically, spice towards the cajun family and use andouille. Because filthy colonial.
Can you give us her recipe?
You’re adorable to watch! I went through a year in 2017 of being obsessed with cooking these recipes! After 20+yrs of talking about it with my high school French teacher, we are FINALLY GOING TO FRANCE TOGETHER NEXT JUNE!! My teacher turned into a lifelong mentor and friend. I told her about your channel my friend, she’s impressed with your spunk as well!! -Rose
C'est fantastique.
Spunk means ejaculation in quite a few places
*_Bon voyage!_*
Have a WONDERFUL trip with your Teacher-Friend (& Mentor) - I envy you your stamina, tbh!
Advice for the bean from Italy: with the pork skin make medium size rolls with herbs inside and Cook them whole with the beans, and then if you want you eat it if not you put it to the side. Second, put the salt only at the end of cooking because It does not allow water to enter and cook the legume quickly.
Wish I could get more water into my legume 😏
Not many people understand that the recipe should call for the use of Tarbais broad beans which are only grown in those cassoulet regions. It has the extra property of absorbing large amounts of liquid without disintegrating - so you can reduce, reduce, absorb, absorb like a risotto - but with beans. To this end, they also recommend breaking the crust multiple times during cooking and adding more stock each time. THAT my friend, is the real secret.
I love watching your cooking style, being polished and skilled, yet just as scattered and confused as my everyday cooking. It makes me feel a little better, even though my recipes are a tiny fraction of this level of difficulty.
This is a good recipe to do with a group, like a cooking dinner party where everyone has something to do before putting it all together.
When your friends ask what they can bring "pork skin...." :D
Yeah no. I really hate having too many people around when I'm doing stuff and that includes cooking. One person to help around, fine. More than the 2 of us, never. I'd rather do everything on my own. Not that I would do this recipe for any reason whatsoever.
@@lucyk.5163 That's cool, I get like that sometimes. However, I was raised with cooking parties happening at home every once in a while where everyone pitches in, and it's heartwarming for me to be surrounded by loved ones that help. But I totally get needing your space while cooking, I get a bit perfectionist in the kitchen and don't trust people to do it right sometimes.
This is hilarious. Loved the pork skin Cinderella moment. Thank you for making me realize I never want to cook this thing as long as I live.
My dog tapped the screen of my tablet with his paw while I was watching Tasting History and this video came up. I did go back and finish watching the other one first but then I came back to this and I really enjoyed it. So relatable! I feel as anxious and chaotic whenever I attempt a new recipe. I end up saying, "Was that right? I hope that was right." a lot too. And realizing you shouldn't have chopped the pig skin and now you have to pick it all out was just the kind of blunder I could see myself doing as well. This was a great video and got a subscribe from me. Now I'm going to check out that duck video.
Love it! “I’ve been on my feet the entire day… there was no breaks.” That was the most chef statement you’ve said yet - welcome to the life brother.
Or every married woman with kids. Yall didn't invent bicycle 🤡
@@EughhBrothereughh pft. acting like any woman with kids does more than hand them a tablet and ignore them 80% of the time anymore
@@jishani1
There’s ALOT of mothers in the world. Impressive you know how they all live...or why.
@@jishani1 I have never seen someone who so obviously has never had kids... yikes
I finally found a cooking channel that’s not intimidating cause I can relate to the pain and suffering the chef is experiencing 😂
Throwing the carrots and one going AWOL hit me harder than I’d like to admit. I’ve lost many veggies that way…
😂😂😂
I can’t…. I was already chuckling at the “having pig skin in the house is …an experience” so when it came to the “pig nipples” I lost it completely.😂😂so much so, that I couldn’t follow along and just had to rewind. Omgosh. I’m dying. Love this channel!
I did the same thing.😂 REWIND!
Yup pig nipples got me too, woke my hubs up I was pissing myself so loudly 😂
this is why you need a kitchen dog. they'll take care of any unwanted bits like pork nipples for you. just drop it on the floor and forget it ever existed.
“Things are happening. You can’t see it but things are happening.” Great video! Thank you. I would not even attempt this recipe. I just love watching you & Julia cook this ridiculously difficult recipe. ☺️
Whenever I am cooking out of the Mastering the art of French cooking book, I always search for a digital version of the recipe. I then copy & past it to a word document. This way I can edit out any needless minutiae. I also proofread the recipe several times so that there are not any surprises. I also believe in doing all the prep work & measuring of every ingredient before starting the recipe.
If I can’t find a digital version of the recipe, I type out the recipe on to a word document leaving out any of the needless minutiae. This method allows me to put things in step-by-step order. No surprises! Always best to cook with your head before you step foot in the kitchen! :)
While that does sound like a smart thing to do..... I can honestly tell you I would literally never cook if I had to take that many steps before anything went on heat
Also, soaking the beans was just to help reconstitute them. They were still hard because you hadn’t cooked them yet, you just soaked them. And “Big Bertha” is a fantastic skillet to own you will find you use it a lot more than you thought you would, it’s definitely not too big. You should use the leftover pork skin to make pork rinds, it’s super super easy! Oh and one more thing, your knife skills have improved tremendously!!! Great job and great video as always!!!
This was so much fun watching you do this 😂. I was trained in French cookery 43 years ago and I didn’t work in a restaurant all that much; however, I never lost those valuable skills. I would not even attempt this recipe because it’s just too much work. Good for you for giving it a go.
Both volumes of Mastering the Art are available for Kindle, in which you can search. I’ve never had the nerve to attempt cassoulet because it looks like so much work. Bravo to you.
You did well, and cooking a peasant 'let's use the leftovers from a week's worth of dinners' dish from scratch is always time consuming, because it was never meant to be done in a single process. But nostalgia and commerce made it so. Other commenters have mentioned shortcuts, but I might put my own spin on it by using canned beans and tomatoes (passata), deep-sixing the pig skin and the lamb for chicken thighs, swapping in high quality prepared sausages, and going down the cobbler route for the topping. And halving the quantities. But that's me.
An ancient process that once served to make bad meat as palatable as possible and to make the pot go as far as possible with large families. You are the real treasure here. Love this crazy channel to bits.
Boiling the pork skin was interesting. I don't know much about French cooking, but making Asian food (Korean, Japanese mostly) has been a hobby of mine, and when Jamie poured the water from the first oil of the pork skin down the sink, my soul hurt a little 😆😆 would have been the perfect base for a pork broth!
Umm boiled pork skin scum as a pork broth base? Unsure about that one
Absolutely. In french cooking too.
Ah. I see that I am not the only one who weeps over wasted broth. Good. Learning to use homemade broth in cooking takes everything to another level. Just cooking rice in left-over homemade chicken broth is amazing.
Not to mention his poor pipes getting clogged with grease!!
Most Asian pork broths I've seen pour off the first quick boil as well because it contains impurities that will negatively affect the end flavour. It's a common thing to do tbh and it makes things taste better in the end.
As a brazilian who eats beans every single day, it is just beautiful to see an american cook beans instead of opening a can, Julia Child is such a hero!
I laughed the entire time you were separating the beans from the pork skin. 🤣
I passed on this video a few times, always intrigued but never clicked on. Now for the last few days all I'll been doing is binge watching your channel. These recipes make me want to eat better and I want to get the cookbook for myself. You deserve many more subscribers!
Have you cooked anything yet?
Maybe save your leftovers from during the week and make a version of this Casoulet. I think each person's Casoulet would be such an interesting tour of life and culture.
I've worked with an old chef who said that the Cassoulet was their final for Culinary school . It's a tough one, much respect lmao 🤣 😂
At first I thought if this is “farm fare” people must have STARVED. !!! As you progressed in the marathon I realized that this dish is gloried left overs!!! It’s a farmers wife who ALWAYS use every bit of food she could ( fat, skin, bones) when she cooked. She made a variety of dinners which she saved the bits of leftovers and then she put it all together and viola a masterpiece was born! There’s a reason French cooking is world renowned- a dish born of leftovers that people are willing to spend days cooking now
Hello, Did you try the recipes?
I would never in a million years make this dish but you are the funniest cook I have ever watched. Thank you for being real!
For baking try Dylan Hollis.
I’ve had this in Southern France several times where it was served with confit duck and Toulouse sausage. I thinks this is a perfect winter dinner dish. I have made several Times at home and recreated using obvious shortcuts (using tinned beans, good stock and Toulouse sausage from a butcher) so it’s effectively just an assembling job.
Has to have goose fat,..
YOU are a very brave cook to dive right into this recipe, deal with pig skin and nipples and all the special requirements this recipe brings to the table. I have so appreciated your diligence and humor. Just a great video friend, truly!
The only problem is, he doesn't understand what he's doing.
What some people don’t understand about why some country recipes end up having a hundred steps and hard to procure ingredients is that in some cases it is simply the natural byproduct of how production would go on in the countryside over a year in a certain rural environment where what’s available in a certain season may interact with what’s left over from fall butchery and preparation and curing of whole animals for the winter or with what may be contributed through hunting at different times of year. Things that had a natural progression and very often had to do with making the best of everything and using leftovers from other processes to get to another meal. When you try to replicate that out of context things become INSANELY complicated.
I remember reading about some shepherds stew or something like that. It would come about simply from how shepherds would go away for a week, bringing certain non-refrigerated ingredients along which would then evolve through a series of meals. Maybe some meat would be fresh and fried on the first day. the next morning beans might be added to the leftover grease from the meat and eaten with bread still fresh. The next day the bread might be going stale so that would go in a soup broth with ingredients found in the countryside at that time of year like ripe apples, wild thyme and rosemary, mushrooms etc. Then the next day maybe some more water and dry pasta would be added along with the rind of a piece of parmesan cheese. This is is not a real example but you get the idea. You wind up with a dish that takes several days to make involving apparently arbitrary steps and bonus missions along the way to get to what is still essentially a simple countryside dish, had it come about through a natural process.
In am not saying this is the same for cassoulet but there is a tendency for this kind of thing to happen when you’re a bit closer to basic existence.
An example from Indonesia might be something like
Day 1: You get fresh tuna off the returning boat in the aftrernoon and immediately grill it whole over coconut shells. Serve with rice and fresh vegetables.
Day 2: The remaining meat is picked off the bone in chunks that are fried hard and dry to kill any bacteria. They go into a wok dish with a sauce and some more vegetables, maybe remains from yesterday. Served with rice as more of a stew with some substantial protein chunks in it.
Day 3: whatever remains of the sauce and fish go into a fishcake batter and flavours some fresh fish cakes. Served with rice and maybe some water spinach.
Day 4: Any remaining fish cakes gets cut up, wok fried with tofu added and go into yet another sauce. Serve with rice and maybe fried tempeh on the side.
There is a complete economical and preservational logic to the process considering the context of production, but if you were reproducing the steps out of contect to get to a bloody mushy fish cake/tofu dish by the end of day 4 it would stand out as insanely and pointlessly elaborate.
Exactly my impression of this dish.
Excellent comment. Thanks for providing context
@@BM_100 there are some fine examples in Escoffiers great book, i just couldnt remember all the details of those …