Made cassoulet tonight (https://www.seriouseats.com/traditional-french-cassoulet-recipe). Tastes great but I got basically no crust on it, and I’m trying to figure out why. Added in as many of the gelatin packs as the recipe requires and followed the recipe very closely. My guess is that my oven was too cold. Set it to 345, but I live about a mile above sea level. When I look at Kenji’s pics in the recipe and pics from other people who’ve posted their cassoulet on here, it looks like a lot more of their stock evaporated than did in mine. Anyone have any ideas? Thanks!
by oktown
1 Comment
What kind of pot did you use?
Also you just reminded me of this recipes existence and it’s on the menu for next week, so thank you!