Cassoulet pt. 1

and I'm going to put great big pinch of this in with the salt and then rub the salt all through the goose this is just the first step in the process there are four of four steps to preserve goose all together there is the salting and then you have rendering and cooking and putting down so get that all rubbed into every piece of goose then you want to weight it down and I have some that's already done here this is this has been weighted down for about a day and as you can see there there's some it exudes some liquidus or produces its own brine I don't know as you can see that that it does make a little bit of difference after it is sat in its salt but this is just a short way or not and the reason no I'll go with it the reason after I get that weighted down and there put some plastic on it and then a board and then some kind of a weight actually do some Italian Tomatoes and then you let it sit like that for 24 hours and the reason that you do the salting of it is very much like doing corned beef because then just before you grab you wipe off each piece off with paper towels to get all a salt off then if you want to leave the goose salted for longer say you were doing some corned beef you could you could use the regular salt cure for but then in that case you'd have to soak the goose in water to get the excess salt out but in this case it's just a sharp mer enough and wiping off is enough and we're going to use every piece of goose in this and I have here now here we have the that's the caucus after you've cut all the meat off and which I always call our kitchen treasure and you've got the wings and you've got the giblets and bits of bones and you whack this all up and just turn it into a goose stock that means just simmer it with onions and carrots and then it'll be done it could turn into your consomme if you clarify it and then we have the fat and the fatty skin pieces and this is going to be used for step number two which is rendering because in step number three the goose is going to cook in its own fat then you have to render the fat out of these pieces and how you do that is that you put them with about a cup of water into a nice heavy pot and you cook them until all the fat has rendered out so there's a piece of skin you've cut it up and it's cooked and very slowly and all the fat is rendered out but you want to be very careful that the fat never turns more than just a very pale yellow pepcid ac acid controller you can be heartburn free with new pepcid ac hey you okay uh it's three o'clock I can't believe this heartburn you and your let through John ash we just wanted to clear that up he'll show you the secrets of healthy cooking and be your guide to good nutrition if your stomach finds inner peace the rest of your body will follow have fun with it just try it cooking right every night at 7:30 on the TV Food Network make it your mantra and then we have step number three and you've got all this fat then you cook the goose in it and here I have some in which the goose has been cooking and again the thought to never turn more than a very pale yellow and you want to be sure that the fat covers the goose pieces and if by any chance I do not have enough goose fat you use rendered pork fat which actually is which is called lard but it's done in exactly the same way as the fat in goose pieces this is a very ancient system the rendering of fat and so it's a very natural historic way of cooking things and this will take about an hour and a half to cook and be sure also that the temperature never goes beyond about two hundred to two hundred and five Fahrenheit which would be four be something centigrade which is 95 to 96 Celsius and then I want to see how it is when it's cooked you notice the fat is not browned and it's not supposed to and although it looks as you think oh my all that fat the actually you have because the skin renders its fat out and the goose meat is lean who actually have less fat than you would ordinarily in a braise or a roast and there's your meat when it's done now this was an 11-pound Goosen for making a cassoulet because there's going to be other meat in it you only need about half of it and supposing you decided well I'll keep the other half for three or four months you couldn't freeze it but it loses a lot of its taste if you freeze it it's much better to put it down which means you pre can preserve it in its own fat and to do that you simply put all the goose pieces in a big jar or a crock and then you cover it with melted fat completely and it's hermetically sealed and this is a very ancient way of preserving before supermarkets and freezers and even before the can cassoulet as you remember is a bean dish and I have here two pounds of ordinary white beans and these are these are great northerns it's a medium white bean and you just cook them let's cook them Allah as the package directions I'm just going to give you the highlight of the cassoulet because I thought the most interesting and unusual part was the was the confit of the preserving and these have been soaked as usual and then simmered for an hour and a half with a bay leaf and some salt pork and nicely flavored up and they're ready to go now into the cassoulet so I have the rest of the ingredients we have some sausages you can make your own sausages this is a big store-bought kielbasa and I have some braised lamb I have about a pound and a half of sausage there and I have three pounds of lamb shoulder that was braised that means it was just browned and then simmered in wine and tomatoes and aromatic vegetables and then I bowled it so that I have boneless lamb stew meat there and then I have my goose and what I've done with the goose I've I've taken it cut it into serving pieces and then take the skin out and then turn that turn the skin into your into cracklings in other words what I'm doing is so much less fatty a much less fatty cassoulet than usual and I'm giving you proportions in units of 10 to 12 and you can just multiplying them depending on how many people you have so I have two pounds of beans and as much juices I'm going to use it's about half of a goose and about three pounds of lamb and about a pound and a half of sausages and I have my little cracklings and then all it is from now on ISM is a matter of assembly and I have here a five it's a five to six quart casserole and you want to put a layer of layer of beans in the bottom I'm tilting it up a little bit so you can see how it is remember also that this is of this like this would being disliked this is is a kind of a peasant dish that there aren't any actual rules in it of course when you get to the all the food writers and gourmets they always fancy everything up so it makes it very complicated but you use what you have and you can say with your lamb stew you can have a lamb stew that you've had several days before so that you don't have to make everything at once there's some lamb going in and now here's some pieces of goose there's a piece of skin which I'm not going to use and they're the proportions don't make a great deal of difference that's one of the nice things about some of these dishes and here's the sausage that goes in if you had you could have homemade or store-bought sausage cakes which would be nice and one thing that you can judge if you're going to have say 10 people you should have one or two pieces of everything in and now I have been my my goose cracklings are going on top of there you don't have to use goose cracklings if you don't want and you can use roast pork instead of lamb or you could use turkey you can use almost anything because that's what people get on back down on the farm and be sure that your beans are very nicely flavored there's more goose going in there's more lamb going in now here's some more sausage then we have a final layer of beans and you can put in more more or less meat I think depending on how much you want to spend the main thing is to have the good meat flavor this is quieting and then quite a luxurious one because I've got lots of meat in but if you were not feeling very fresh putting putting less in other words it's up to you as long as you get your flavor

Channel: vcrcooking

Views: 117,379

Keywords:

Id: gKJGL1Qt6Rc

Length: 11min 15sec (675 seconds)

Published: Thu Jun 27 2013