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
Chris is a trusted source on General Cooking
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.
Thanks... just about to put it in the oven.
When you reheat you can always add another layer of panko.
that's a good idea. thank you.
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Well played. You deserve a cookie.
(Because it bakes in a pool of butter)
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