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/ck/ - Food & Cooking

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11800307 No.11800307 [Reply] [Original]

It's cassoulet.
I'm leaning on chef John's method quite a lot but not slavishly.
Enough that I ought to give props, though.
https://www.youtube.com/watch?v=uOL-IgFC61c

Two ducklegs, some bacon, and two pork sausages. I think I made a thread when I made the sausages a week or two ago.

>> No.11800310
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11800310

>>11800307
John uses confit legs but I can't be around those for all that preptime without eating them, so I went with a pair of raw ones.
Giving them a fry mostly to extract the fat
The beans take most of the time. I got them started on an alcohol stove from my BOB because I only have two hotplates. The bacon went into the beanwater. I have tried frying the bacon instead but this method works better for the finished product.

>> No.11800313
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11800313

>>11800310
Made a load of mirepoix. It'll reduce a fair bit when it's cooked.

>> No.11800314

>>11800310
looking forward to the results

>> No.11800316
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>>11800313
Mirepoix on the large hotplate. This is why I needed the alcohol stove. Gotta keep those beans moving.
Five or six cloves of garlic in there as well.

>> No.11800320
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>>11800314
Maybe I should warn you that there will be a wait time of a few hours for that. It's 3PM right now and I expect to have this ready around 6.

>>11800316
Got the fat out of the legs. Moved the beans to the small hotplate. Removed the bones from the legs and cut up the meat a little. Bones go in with the beans, obviously.

>> No.11800322
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11800322

>>11800320
Oh, and tomato paste into the mirepoix. It reduced to about half the original size.
Mixing the fryingfat and a lump of butter with parsley and breadcrumps. Definitely stole that part directly from chef John. It's great.

>> No.11800323
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11800323

>>11800322
Current status is waiting for the beans to get tender. Shouldn't be much longer.
Then it goes in a glass tray and into the oven. My oven can't fit my cast iron, sadly.

>> No.11800349
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11800349

>>11800323
Correction; two glass trays.

>> No.11800352
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11800352

>>11800349
I'm using the bacony beanwater plus a little white drinking wine for liquid. The tomato paste and mirepoix are quite sweet, though, so if you're buying wine specifically for this I think you want a very dry one. Or a little lemon juice maybe.
I think I'll only cook one of these and maybe give the other one to my mother. It's a lot of food.
Anyway, into the oven it goes. 2 hours 20 minutes until dinnertime. Roughly.

>> No.11800388

>>11800352
shut up faggot

>> No.11800389

damn this is gonna be good, I've never had cassoulet ;((

>> No.11800484

>>11800388
OK, I will

>> No.11801190

How was it OP?

>> No.11801264

I need to see photos of the finished product.

>> No.11801326

>>11800307
based

>> No.11801327
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11801327

Good job on not letting your kitchen inhibit your ambition. I've only ever had this in restaurants, now I kind of want to try it at home.

>> No.11802206

>>11800388
this is why we cant have nice things

>> No.11802351

>>11802206
Pretty much.
You shouldn't have to suck off any OP who posts actual cooking but if you tell him to fuck off he might eventually ask himself why he's wasting at least a minute per post with a photo to cater people who would rather see another thread about McChickens or Trump.

I certainly wouldn't want to waste ten minutes making this thread.

>> No.11802358

Good thread OP, but you have to make duck confit man. It’s absolutely amazing.

Also, hvor kjopte du det baconstykket?

>> No.11802452

>>11802351
why even browse this board then if you dont care about cook alongs

>> No.11802477

>>11802452
Maybe I'll stop that too. Thanks for the advice.

>> No.11802513

>>11800310
OH MY FUCKING GOD JESUS ARE YOU BOILING BACON AND BEANS ?! AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA YOU FUCKING ASSHOLE