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Hi I'm Elvis Hillard and I am here on behalf of Expert Village and today we're going to
be making a dish called a French cassoulet. Alright so, the next step that you want to
use, is, you want to start putting, your, your herbs in. You know, herbs are just something
that you know you can even leave it on the stem or you can even just pull it off. I'll
show you, I mean times some people just don't know how to do it, you know. You want to go
ahead and pull them of the stems; you don't have to do that in this dish whenever you
are cooking it. You can just pull it out. So, I'll leave like whole stems, pretty much
together. You just start sticking them on top, of this dish. Just break it up. And then
other than that, what you want too put in here are some bay leaves. It's going to add like a concrete flavor to
it. Your bay leaves, you know, a lot of people put them in soup stocks. It takes like bitterness
away from foods. It basically, in my opinion, it's just for show. Cause, I just don't feel
like you get that much flavor, like out of it. It looks good, you know. Sometimes too
like when you're cooking and you've got these beans going and everything that starch is
going to thicken up your sauce. So, if it does start thickening it up, you can add some
water to it. We might have to do that on this. You know it just depends on if that's really
what you are looking for. But, like I said, you're making a French cassoulet, so you want
there to be a little bit juice, but we're not making a soup here.