Cookbook talk:Cassoulet

There is more to import from the French article (link on left panel) - I remember Anglophones may not be familiar with French terms - ergo links to Wikipedia --Timpo (discuss • contribs) 19:40, 6 February 2013 (UTC)Areader2 (discuss • contribs) 23:30, 29 December 2013 (UTC)

I think this translation leaves out some important details. The recipe tells you to drain and KEEP the bean water, but never uses it. Also as written there is no liquid when it goes into the oven, although you were told to boil salted water. So I went to the link to the French recipe, found as noted in a link on the left. I don't read French and so used Google to translate the part in question. Dans une cocotte, placer les couennes de porc, alterner des couches de haricots et de viande, ajouter l'oignon, une tête entière d'ail, le bouquet garni, les clous de girofles, les baies de genévrier, mouiller à l'eau bouillante salée, ajouter le jus de déglaçage et poivrer.

I think the part that was left out was   mouiller à l'eau bouillante salée---wet with water salted boiling That could mean you were supposed to use the boiling water you prepared to pour on the layers.

That does not explain why you were supposed to save the water the beans were cooked in. My Google translation has WARM after draining the beans. Maybe you are supposed to drain the beans and keep the beans warm, but discard the water. Since the first contributor probably reads French, he/she can figure out that part.Areader2 (discuss • contribs) 23:29, 29 December 2013 (UTC)