After all, the word "cassoulet" can not only appear in the lamb, for example, familiar "cassoulet", cassoulet chicken, cassoulet chicken wings, cassoulet pork ribs and so on. Their seasoning is not uniform ah, but there is a **** the same characteristics, I do not know whether you have noticed? The color of the finished product is light yellow! So the "yellow" here refers to the color of the final dish!

In addition to cassoulet, there is also red cassoulet!

For example, cassoulet pig's trotters, cassoulet lamb, cassoulet prawns ...... are collectively referred to as "red cassoulet" because of the reddish-brown color of the finished product. So what causes the difference in color?

-The 3 main factors that make up the "yellow" of cassoulet

The first point: the light yellow color comes from the fat of the lamb! No matter what part of the lamb is, it contains a certain amount of fat.

In a long time in the stew, lamb original milk fat ball is wrapped in protein, can not withstand the high temperature boiling, protein and thus rupture, milk fat will be exposed, once there is no protein "shell" protection, coupled with the fat than the water is lighter than the natural floating to the top of the cohesion together, and became a light yellow color!

The edible "butter" why is also yellow, the reason is the same, except that it is from the milk fat in the purification.

The second point: the light yellow color lies in the long simmering! Obviously how is to stir-fry lamb, certainly not that color, you must add water simmering, milk fat to float to the top. In order to achieve faster results, lamb first sautéed, or deep fried, can accelerate the protein rupture, and then simmering when it is easily browned.

This is the same principle as cooking fish soup or simmering bone broth, which first destroys the protein structure, and then cooks the fish and bone broth naturally milky. If the water is a little less, add soy sauce and other seasonings into a light yellow, or light red.

The third point: the auxiliary role of seasoning! Since lamb can be made into a cassoulet or a red cassoulet, in addition to its own factors, the seasonings are also credited.

For example, mutton add sugar color or red currant powder, old soy sauce and so on, for simmering, the finished product is red, that is, red stew.