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Deglazing a cassoulet for a decade?

post #1 of 4
6/25/10 at 10:58pm
Thread Starter 

I made a simple cassoulet tonight and had to read about the history of the dish.  I heard from a good source, Wikipedia I believe, that there are stories of deglazing the previous cassoulet to make a base for the next one and extending this process over years or even decades.

 

Is this hogwash?  Are their health concerns?

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post #2 of 4
6/26/10 at 8:10am

i wouldnt trust wiki people can edit that stuff, it may be true but try searching elsewhere

Chef it up errrrday!!!
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post #3 of 4
6/27/10 at 6:46pm

Hmmm would be slightly suspicious of that source.  But then again, in asian cooking there are 100 year old master stocks?  Who knows.

 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #4 of 4
6/27/10 at 7:48pm

Yes, that's true, some houses do that. And as others pointed, it's not limited to cassoulet, many people do that with their stock and or other stock-based dish. Some bread makers also use live yeasts that are 100+ year old.

 

Health concern Schmealth concern. Somehow today we think we're safer eating anti-biotic infused hormone raised chicken fed with irradiated chemically fertilized genetically modified corn. Not sure how we came to that point but I don't subscribe to that thought.

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ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Deglazing a cassoulet for a decade?