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

  • Posted by: DebJ
  • December 17, 2011
  • 2162 views
  • 4 Comments

4 Comments

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Greenstuff
Greenstuff December 17, 2011

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.

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DebJ
DebJ December 17, 2011

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

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bella s.f.
bella s.f. December 18, 2011

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

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DebJ
DebJ December 18, 2011

that's a good idea. thank you.

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