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Crust for cassoulet

Am making cassoulet as we speak and will shortly put it in the oven with a crumb crust (panko). There will be enough for another meal, but will the crumbs get soggy? Any suggestions? Thanks

asked by DebJ almost 3 years ago
4 answers 1170 views
Chris_in_oslo
Greenstuff

Chris is a trusted source on General Cooking

added almost 3 years ago

You're less at risk with panko than with other crumbs, but if you're worried, eat the crust for the first meal and just eat from the bottom for the second. Not to worry, it will still be delicious.

20140718_171006
added almost 3 years ago

Thanks... just about to put it in the oven.

Default-small
added almost 3 years ago

When you reheat you can always add another layer of panko.

20140718_171006
added almost 3 years ago

that's a good idea. thank you.