Hello There Friends, Recently, I prepared a delightful Traditional Cassoulet. Many of you expressed concerns regarding the availability of the ingredients or the time consuming process of cooking it. I completely understand your perspective! Allow me to demonstrate how effortless it can be to make it! Join me in learning the simplified version of Cassoulet, and I am certain you will adore it. Let me know what you think in the comments below!
RECIPE LINK:
————————————————
VIDEOS LINKS:
Traditional Cassoulet:
Duck Confit:
How To Thicken Anything (Roux):
————————————————
PRODUCTS USED BY CHEF:
❤️ Staub Dutch Oven:
❤️ Woll Non-Stick Fry Pan:
❤️ Garlic Olive Oil:
❤️ Double Mesh Strainer:
❤️ Instant read Thermometer:
❤️ Silicone Spatulas Set of 3:
❤️ Silicone Baking Mat:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre’s Cookbook:
————————————————
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
————————————————
CHECK OUT OUR AMAZON STORE:
————————————————
OUR CHANNEL:
————————————————
CHEF’S WEBSITE:
————————————————
CHEF’S ONLINE STORE: