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Hi I'm Elvis Hillard, and I'm here on behalf of expert village. Today, we're going to be
making a dish called French cassoulet. Okay, this is basically what you're looking for
what we're about it do is, we're going to start adding our seasonings to it. Everything
is starting to get like translucent, like al dente that's basically what you are looking
for. Just like that, my hands are clean. But I definitely like to get my hands into the
food sometimes; I like to make sure that everything is cooked right. Everything is cooked pretty
much evenly. Next step, I like to use like fresh ground black pepper. Peppercorns, it
doesn't really matter. I mean you can use any kind of pepper you want. So, your discretion
but, little bit of salt. Now, these vegetables do take up, like, they will suck in seasonings.
So, I mean even if you can't take like a lot of seasonings and everything you're going
to have to keep checking it. Every time I cook vegetables, I start making a soup I could
put like what I think is sufficient amount of salt and pepper into it, it can still be
really bland, you know. So, you want to keep on checking that throughout the dish too.
You just want to keep on stirring it up, I going to try one of these onions. Probably
could use a little bit more of salt. Like I said just keep on checking it. It's good
though. I can taste like Zucchini and squash.