@.frmns:

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Friday 05 September 2025 06:10:37 GMT
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hamid.udin0
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Cassoulet #frenchclassics   #french #sausage #meat #beans #bread #gratin   Cassoulet (6 portions) 500g Tarbais bean (dried) 1 Onion pique 2 Carrots 1 Bouquet garni (wrapped in leek) 1 Morteau sausage​ 400g Pork belly 400g Pork skin (rolled)   3 Toulouse sausage  ​​ 3 Confit duck leg   50g Duck fat 750g Onion (diced) 25g Garlic (sliced) 6 Thyme sprigs 125g Tomato 20g Parsley (chopped) Salt Ground white pepper   30g Fine breadcrumbs   - Soak the dried beans for 12 hours, changing the bean water three times during this period. - To a large pan add your: beans, onion pique, carrots, bouquet garni, morteau sausage, pork belly and rolled pork skin. Bring to simmer and cook for approx. 15mins then remove your sausage. Continue at a low temperature for around another 1.5h or until the beans are tender. Only add salt once the beans are cooked. - Colour the Toulouse sausage quickly in a frying pan, followed by the duck leg. - In the same pan add the sliced onions and cook slowly until caramelised, about 10-15 minutes. Reduce the heat, add the garlic and cook for a further 10 minutes, or until the mixture is close to a puree consistency. Add your picked thyme. - Dice the cooked pig skin from the beans and add to your onions followed by the tomato and chopped parsley. - Add your cooked beans and bean stock to the onions and start to build your cassoulets. - Layers of beans and sliced meats. Finish with a dusting of breadcrumbs and place into the oven to cook. 160C for 30 minutes or until the top is gratinated.
Cassoulet #frenchclassics #french #sausage #meat #beans #bread #gratin Cassoulet (6 portions) 500g Tarbais bean (dried) 1 Onion pique 2 Carrots 1 Bouquet garni (wrapped in leek) 1 Morteau sausage​ 400g Pork belly 400g Pork skin (rolled) 3 Toulouse sausage ​​ 3 Confit duck leg 50g Duck fat 750g Onion (diced) 25g Garlic (sliced) 6 Thyme sprigs 125g Tomato 20g Parsley (chopped) Salt Ground white pepper 30g Fine breadcrumbs - Soak the dried beans for 12 hours, changing the bean water three times during this period. - To a large pan add your: beans, onion pique, carrots, bouquet garni, morteau sausage, pork belly and rolled pork skin. Bring to simmer and cook for approx. 15mins then remove your sausage. Continue at a low temperature for around another 1.5h or until the beans are tender. Only add salt once the beans are cooked. - Colour the Toulouse sausage quickly in a frying pan, followed by the duck leg. - In the same pan add the sliced onions and cook slowly until caramelised, about 10-15 minutes. Reduce the heat, add the garlic and cook for a further 10 minutes, or until the mixture is close to a puree consistency. Add your picked thyme. - Dice the cooked pig skin from the beans and add to your onions followed by the tomato and chopped parsley. - Add your cooked beans and bean stock to the onions and start to build your cassoulets. - Layers of beans and sliced meats. Finish with a dusting of breadcrumbs and place into the oven to cook. 160C for 30 minutes or until the top is gratinated.

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