A French Cassoulet Recipe. Vegetable and meat stew with creamy white beans. A Winter Wonder, indeed

[@sargentfurytoes6309]

Okay right now I know i have an advantage because I work in a kitchen,, soo first mistake a lot of amateur cooks make is the pan is not hot enough so when you put say the meat in you want to hear it sizzle straight away, second mistake in my opinion far to many chicken stock cubes 2 would have been enough, remember thay contain a lot of salt, loved the ending the food on the table very cool, but overall 👍 and concrats on 130 subscribers my dude

[@doesntcontainmarzipan_cooking]

@@sargentfurytoes6309 can’t argue with your points. The pan is often lower than I’d like due to the odd angle that my tripod has to be to fit into my kitchen and not get in my way. Or get covered in spitting oil. The stock cubes? Again yes. I often add no salt at all now. The answer is to make my own stock but I struggle for room to store it.

[@sargentfurytoes6309]

​@@doesntcontainmarzipan_cookinghmmm i understand i have a good size freezer so storage of stock is not a problem and making your own is better as long as you know how to make it, but yeah cool dish to tackle ive pondered over doing it myself but it's a lot of work and expensive to do it properly,, but good stuff very nice 👍

[@doesntcontainmarzipan_cooking]

@@sargentfurytoes6309 one day I will do the full on 4/5 day special. But no rush. This one was not a million miles away from traditional versions. I’d use a better sausage, and duck confit next time.

[@Ceractucus]

Duck confit is that duck with feet? Horrible joke using the Spanish version on con (meaning with). Regardless of my ability to find humor in nearly anything I am delighted by your channel. Can’t get enough cooking and love to support a relatively new channel. Cheers and good luck with the channel mate!

[@doesntcontainmarzipan_cooking]

Thank you… and yes it was very funny