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re: Jambalaya with leftover pulled pork?
Posted on 3/11/14 at 10:03 am to Sherman Klump
Posted on 3/11/14 at 10:03 am to Sherman Klump
quote:
Color doesn't really come from the meat. The color comes from how you brown the onions.
Ehhh. I must disagree here.
Are you sure? Unlike most things on the F&DB,I actually know what I'm talking about here. Jambalaya is my signature dish that I cook competitively and win with. Very little of the color comes from the meat. 90% at minimum is determined by how much the onions are cooked prior to adding the water. This is the most important step and I know from getting it wrong many many times by not cooking the onions long enough and getting a pale color. It took a lot of practice to get that right. You're incorrect on that.
2
Posted on 3/11/14 at 10:04 am to kingbob
quote:
how much the onions are cooked prior to adding the water. This is the most important step and I know from getting it wrong many many times by not cooking the onions long enough and getting a pale color.
Well there is a nugget I can use!
Posted on 3/11/14 at 10:09 am to kingbob
quote:
Are you sure? Unlike most things on the F&DB,I actually know what I'm talking about here. Jambalaya is my signature dish that I cook competitively and win with. Very little of the color comes from the meat. 90% at minimum is determined by how much the onions are cooked prior to adding the water. This is the most important step and I know from getting it wrong many many times by not cooking the onions long enough and getting a pale color. It took a lot of practice to get that right. You're incorrect on that.
Yes sir. I always browned the meat then used my onions etc to deglaze the pot. Maybe I'm doing it wrong.
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