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re: Jambalaya - Gonzales Style with pics.
Posted on 1/6/13 at 4:38 pm to pochejp
Posted on 1/6/13 at 4:38 pm to pochejp
OK, pretty sure mine is ruined on step one. Bought boneless Butt. It HAS to be water infused or something. SO much water coming out. Just had to drain. No gratin, and the meat feels like rubber. 
3
Posted on 1/6/13 at 5:56 pm to AlxTgr
quote:
OK, pretty sure mine is ruined on step one. Bought boneless Butt. It HAS to be water infused or something. SO much water coming out. Just had to drain. No gratin, and the meat feels like rubber.
Not unusual for butt meat to release a lot of water. Just keep frying. It will steam out. Cook till the meat is sticking, stir, repeat till dark brown. The meat is kind of tough at this point but will tenderize as it boils in the water/rice mixture and in the rice cooking/steaming process.
Posted on 1/6/13 at 7:00 pm to AlxTgr
quote:
SO much water coming out. Just had to drain.
Don't throw that water away. When cooking large pots I will sometimes skim that water out and add to my stock for later.. just kinda speed up the process. Either that or let it cook out, kinda high heat helps..
Chicken is usually worse than the pork when it comes to this..
Posted on 1/30/13 at 1:25 pm to AlxTgr
quote:
OK, pretty sure mine is ruined on step one. Bought boneless Butt. It HAS to be water infused or something. SO much water coming out. Just had to drain. No gratin, and the meat feels like rubber.
The pork almost always releases a lot of water when cooking it, at least for me. Like others said, you just have to keep cooking it till the water cooks out (it takes a long time). It will start sticking after the water has evaporated. Are you using a cast iron?
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