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Jamabalaya calculator question
Posted on 9/27/16 at 9:51 am
Posted on 9/27/16 at 9:51 am
I've used this recipe for a while now in my 7qt Dutch oven. I will be cooking a 10 gallon next week for the first time. On the calculator it asks if you want the pot full or something like that. Any problems using the max size recipe for the pot size?
2
Posted on 9/27/16 at 9:54 am to LEASTBAY
I use the 10 gal all the time and have never had a problem.
I do, however, use the by serving tab and punch in that I am using the 10 gal pot. I wouldn't push the pot to max capacity of 100%, but that's just me.
Good luck baw
I do, however, use the by serving tab and punch in that I am using the 10 gal pot. I wouldn't push the pot to max capacity of 100%, but that's just me.
Good luck baw
Posted on 9/27/16 at 9:57 am to CoachChappy
I'll have to look at it again. I don't have it in front me I put in the pot size and it gave me a recipe. I think there was a tab that asked if you wanted to fill it to 100%
Posted on 9/27/16 at 10:10 am to LEASTBAY
quote:
I think there was a tab that asked if you wanted to fill it to 100%
Yes there is. I never fill it to 100%. I think I remember reading here that it doesn't cook the rice as well. I could be making that up though. I like to keep it at 85%.
Posted on 9/27/16 at 10:11 am to LEASTBAY
quote:
I'll have to look at it again. I don't have it in front me I put in the pot size and it gave me a recipe. I think there was a tab that asked if you wanted to fill it to 100%
Never used it on something that big, but I think the default is 85% full. Stirring/turning over a 100% full pot of jambalaya just seems like you would spill a good bit and make a huge mess.
Posted on 9/27/16 at 10:15 am to LEASTBAY
Ive used the 10 gallon quantities with no problems
Posted on 9/27/16 at 10:28 am to Delacroix
Lol. So I dunno. Maybe I will try 90-95%
Posted on 9/27/16 at 11:43 am to LEASTBAY
I think experienced cooks can cook at 100% without a mess, but I personally wouldn't do it. There's just not much room to turn your rice. Keep some towels handy that you can wrap around the top if it starts raising the lid. you've got to keep the steam in.
I did get this as feedback, though:
I did get this as feedback, though:
quote:
"One of the best features about the calculator is [how well it predicts] how much quantity will fit in a certain sized pot (rice, liquid, and meat). Since I've been using the calculator, the catch phrase has become, "Trust the recipe", among myself and my co-cooks. Every time, it looks like we will be overloading our 10 gallon pot in an effort to maximize our jambalaya output, and every time, it comes out exactly at the brim of the pot. Simply amazing. "
This post was edited on 9/28/16 at 11:37 am
Posted on 9/27/16 at 12:35 pm to Stadium Rat
Thanks. I'm gonna go with about 90% I think
Posted on 9/27/16 at 3:02 pm to Stadium Rat
quote:
Stadium Rat
I'm gonna hijack the thread:
Is there anyway to prep everything up to and right before adding the rice to cut down on cook time after work? I'll be on a time crunch and am trying to figure out a way to get everything done except for actually cooking the rice. Can this be done/has anyone ever tried this?
Posted on 9/27/16 at 3:17 pm to The Last Coco
I don't know why you couldn't do that. It might even taste better because the flavors would have a chance to mingle overnight.
Posted on 9/27/16 at 3:34 pm to The Last Coco
Yes...making a "jambalaya base" is common enough in the food service world. Hell, Blue Runner will even sell you a can of it, LOL.
Posted on 9/27/16 at 6:59 pm to hungryone
I don't see a problem with it either. If you're using chicken I would keep it separate though. I don't like mine over cooked.
Posted on 9/28/16 at 4:33 pm to Stadium Rat
quote:
I don't know why you couldn't do that. It might even taste better because the flavors would have a chance to mingle overnight.
Good deal. I'll try it out and report back next week.
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