Cooking traditional cassoulet, refrigerating, then reheating next day?
I need to drive with the cassoulet for a couple hours on Easter Sunday. Ideally, I would build it and cook it at home in my own kitchen on Saturday, then reheat it at host destination on Sunday. OR, does anyone think it would make a whole lot of difference to build it on Saturday, refrigerate it, then actually cook it on Sunday at host destination? I guess I'm worried about travel traffic and the cassoulet being done in time.
Recommended by Food52
Better to cook it day before you travel, then either freeze or refrigerate it.
Take in a cooler bag (if only chilled) to maintain safe temp while you drive.
Then heat up before dinner.
For frozen casseole, it can defrost as you drive. Or go in cooler.
Then finish thawing and heat in oven.
Sorry about losing original baked crunchy top.
Two possible l
1) pass the casserole under the grill a few minutes after it has warmed up
2) finish in the oven reheating with a bread-crumb or cracker topping.
For an alternative crust, you could make one with
• nuts (untraditional)
• some of the beans from the original recipe (more traditional).