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Started By
Message
1
Posted on 8/17/17 at 3:22 pm to Martini
ya sure they were limas and not black eye peas black eye pea and chicken is very popular around here.
Posted on 8/17/17 at 4:04 pm to Captain Ray
She says its lima beans
Posted on 8/17/17 at 5:19 pm to Tiger1242
quote:
My rice always seems a little chewy and maybe dry everytime I do it, what's the secret?
Where the calculator tells you to use vegetables, just use whole amounts.
If it says use 4.2 bell peppers, use 5.
If it says use 8 ribs of celery, just do the whole bunch.
I find the calculator runs 5% less liquid than I would like, but it's so rammed accurate, I use it anyways
Posted on 8/17/17 at 10:24 pm to X123F45
I had a problem with dry rice for a while. I started holding back three cups of liquid from the total amount that I drop in right before I close the lid for good. It's fixed it and my rice pops every time.
Posted on 8/17/17 at 10:45 pm to FalseProphet
I think trying to get the rice to pop can cause problems. If you boil too vigorously, you'll evaporate a lot of liquid, to the point where your liquid might be a little short.
Holding back some of the liquid may be solving the problem by preventing some of it from boiling off.
I try to boil it, but not too vigorously. A vigorous boil evaporates more liquid, but the temperature in the pot is still going to be very near 212F anyway, because that's the maximum boiling temperature of water.
Holding back some of the liquid may be solving the problem by preventing some of it from boiling off.
I try to boil it, but not too vigorously. A vigorous boil evaporates more liquid, but the temperature in the pot is still going to be very near 212F anyway, because that's the maximum boiling temperature of water.
This post was edited on 8/17/17 at 10:50 pm
Posted on 8/18/17 at 11:00 am to Stadium Rat
Am I the only person who doesn't care about popped rice? Too much emphasis on large scale cooking with a single standard of what's good I'd rather eat home cooked stovetop jambalaya with a better ratio of stuff to rice.
And yes to the baby green limas....ditto for the black eyes too. Give me shrimp and sausage with beaucoup green onions and parsley all day long.
And yes to the baby green limas....ditto for the black eyes too. Give me shrimp and sausage with beaucoup green onions and parsley all day long.
Posted on 8/18/17 at 11:11 am to hungryone
I don't care about it
I use uncle bens
sue me
I use uncle bens
sue me
Posted on 8/18/17 at 11:18 am to cgrand
Whoa, I'm not using converted rice. That's a bridge too far LOL
Posted on 8/18/17 at 11:25 am to hungryone
Neva had lima beans in jambalaya but I will use my phoe a friend option and check with my back Vacherie buddies it must be a family or neighborhood thing. I will let ya know. Some one said too much emphasis on big pots full well I posted that cause its what I thought yall were talking about I also make it in small pots for me and da wife. I got an example of shrimp creole jambalaya posted I think I'll look it up for yall later.
Posted on 8/18/17 at 11:46 am to Tiger1242
quote:
I use the calculator and my Jambalaya is always good, it's just never GOOD if that makes sense.
My rice always seems a little chewy and maybe dry everytime I do it, what's the secret?
I use jasmine rice. Also, after i cook all the meat and brown the sausage, i pour in my rice, and double that amount of chicken stock and pour that in there. so if adding 2 cups of rice, 4 to 4.5 cups chicken stock. Then let it cook for 45 minutes to an hour on low and DO NOT open the lid. May make some jambalaya this weekend.
Posted on 8/18/17 at 1:16 pm to hungryone
quote:No, I'm right there with you. I don't worry about popping. I think it's a competition thing. If it tastes good with good texture, I'm satisfied.
Am I the only person who doesn't care about popped rice? Too much emphasis on large scale cooking with a single standard of what's good I'd rather eat home cooked stovetop jambalaya with a better ratio of stuff to rice.
This post was edited on 8/18/17 at 1:27 pm
Posted on 8/18/17 at 11:53 pm to Captain Ray
Never had lima beans in jambalaya but this is one I posted last year with field peas. I live on the east bank of SJP.
Also to the OP, easiest way to get perfect rice everytime is finish it in the oven. Stir till it thickens and then slide in the oven at 350 for 25-30 minutes. Perfect split grains and no gratin everytime.
Also to the OP, easiest way to get perfect rice everytime is finish it in the oven. Stir till it thickens and then slide in the oven at 350 for 25-30 minutes. Perfect split grains and no gratin everytime.
Posted on 8/19/17 at 3:25 am to CHEDBALLZ
quote:
Beans were in the jambalaya.
Didn't even know this was a tradition
Posted on 8/19/17 at 9:04 am to Powerman
It might be just her family, I've never heard any other one doing that.
Posted on 8/19/17 at 9:13 am to CHEDBALLZ
Jambalaya with black-eyed peas is called Hoppin' John. I can see a simple swap of lima beans for the peas.
Posted on 8/19/17 at 3:46 pm to Stadium Rat
hoping john in English rio-fev in Cajun and one of my favorites. My phone a friend back vacherie connections aint home 1 visiting grand kids and one at da camp/
Posted on 8/19/17 at 6:44 pm to Captain Ray
quote:
Captain Ray
quote:
I make this jambalaya from family on the table size or 1 through 4 using multiples of the same recipe pork and sausage jambalaya
Good stuff Cap'n!
Posted on 8/20/17 at 10:52 am to jmh5724
quote:
Never had lima beans in jambalaya but this is one I posted last year with field peas. I live on the east bank of SJP.
I grew up in SJP and my Dad would occasionally cook field peas in jambalaya.
Posted on 8/20/17 at 11:13 am to jmh5724
quote:
Also to the OP, easiest way to get perfect rice everytime is finish it in the oven. Stir till it thickens and then slide in the oven at 350 for 25-30 minutes. Perfect split grains and no gratin everytime.
Yeah, if I'm not cooking a big batch, I always use the oven. Much more forgivable, pretty much always get the rice exactly how I want it.
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