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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 5 years ago
4 answers 1697 views
84baef1b 1614 4c3d a895 e859c9d40bd1  chris in oslo
Greenstuff

Chris is a trusted source on General Cooking

added almost 5 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.

D640141f 822f 4a52 856d b12de6fadb9f  dinner
added almost 5 years ago

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

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 5 years ago

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

D640141f 822f 4a52 856d b12de6fadb9f  dinner
added almost 5 years ago

that's a good idea. thank you.