Quick Cassoulet

Breadcrumbs did me in

.%23index - January 16, 2007 02:19:51 PM PST

I used vegetarian sausage instead of the meat. That worked out fine, but I had trouble with the breadcrumb topping. It did not brown, and merely got soggy. The photo shows a small sprinkling of breadcrumbs in the center of the dish, but one cup is a LOT of breadcrumbs; in my case, it made a thick covering over the whole pan, so I ended up with a thick layer of soggy breadcrumbs over the entire cassoulet. Now it could very well be a mistake I made, but the end result was not successful.

4 of 5 found this review helpful.

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Breadcrumbs

phoenix3212 - April 28, 2008 03:50:33 PM PST

Perhaps you used dry breadcrumbs instead of fresh. If so, as you found out, the two are not interchangeable! If you used one cup of dry breadcrumbs in place of one cup of fresh breadcrumbs, you're using much more breadcrumbs than the recipe intends.

Dry breadcrumbs are those you buy at the store, usually in a round canister. Fresh breadcrumbs are great for lighter coating and softer crusts, and they're supposed to be somewhat moist. You generally need to make fresh breadcrumbs yourself from fresh bread using a knife or food processor. Approximately 4 slices of bread will make one cup of crumbs.

Hope that helps!

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