- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Jambalaya Liquid Question
Posted on 8/30/23 at 8:59 am
Posted on 8/30/23 at 8:59 am
I've cooked plenty over the years, trying different things here and there...
What's your go to for liquid?
water and better than bouillon base, cubes, stock, broth, etc...??
My 5 gallon pot, 5lb rice recipe calls for 6.25 quarts liquid on the calculator.
I was bored and doing some conversions.
1 8oz jar of better than bouillon has 38 tsp in the jar, which makes 304 oz of liquid (1tsp per 8oz)
6.25 qts is 200oz
would using the entire 8oz jar of better than bouillon for my 6.25 qts liquid make any noticeable difference?
thanks
What's your go to for liquid?
water and better than bouillon base, cubes, stock, broth, etc...??
My 5 gallon pot, 5lb rice recipe calls for 6.25 quarts liquid on the calculator.
I was bored and doing some conversions.
1 8oz jar of better than bouillon has 38 tsp in the jar, which makes 304 oz of liquid (1tsp per 8oz)
6.25 qts is 200oz
would using the entire 8oz jar of better than bouillon for my 6.25 qts liquid make any noticeable difference?
thanks
6
Posted on 8/30/23 at 9:04 am to LSUTIGERTAILG8ER
I've found no difference in better than bouillion, chicken base, or bouillon cubes. They all work just fine.
Posted on 8/30/23 at 9:10 am to SixthAndBarone
quote:
better than bouillion,
if the whole jar would make 304oz, would you find a difference in using the whole jar for 200oz?
Posted on 8/30/23 at 9:25 am to LSUTIGERTAILG8ER
I'm sure you would. The concentration of flavor would be higher therefore so would the sodium. There's 700mg of sodium per teaspoon and you'd be adding 104 more total ounces. There's 6 teaspoons in an ounce so do that math. That's alot of extra sodium. At least to me.
eta: I know you wouldn't be adding the extra liquid, just the bouillon. So your concentration will be higher in the 204oz...if I'm understanding your post correctly.
eta: I know you wouldn't be adding the extra liquid, just the bouillon. So your concentration will be higher in the 204oz...if I'm understanding your post correctly.
This post was edited on 8/30/23 at 9:30 am
Posted on 8/30/23 at 9:55 am to LSUTIGERTAILG8ER
better than bouillon is more economical for large batches.
Posted on 8/30/23 at 10:11 am to GeauxTigers0107
quote:
if I'm understanding your post correctly.
what I'm asking is if instead of measuring out 25 tsp of bouillon to equal my 200 oz needed, or eyeballing what would be 65% of the jar, would it really matter if I just added the whole 38 tsp in the whole jar for the same 200 oz liquid?
Posted on 8/30/23 at 10:25 am to LSUTIGERTAILG8ER
quote:
ould it really matter if I just added the whole 38 tsp in the whole jar for the same 200 oz liquid?
it would be saltier. You'd need to cut salt from some other part of your recipe to compensate, or just eat it saltier than normal.
Posted on 8/30/23 at 10:28 am to LSUTIGERTAILG8ER
I've got bags of frozen smoked chicken and turkey backbones, wings and other bones. I usually make my own stock to use. If I run a little short, I supplement with Better than Boullion mainly because I usually have a jar on hand.
Posted on 8/30/23 at 10:31 am to LSUTIGERTAILG8ER
why wouldn't you just eyeball 2/3 of the jar? no reason for it to be precise. agree that it would be too salty if you used the whole thing
Posted on 8/30/23 at 10:37 am to lsujro
quote:
why wouldn't you just eyeball 2/3 of the jar
thats what I do honestly. im not about to measure out 25 tsp scoops. lol
I was just getting thoughts on the extra 1/3 of the jar making a big difference or would it be like adding an extra couple onions that nobody would ever notice.
but the extra salt does make alot of sense.
and yes. it is cheaper than buying 7qts of stock
Posted on 8/30/23 at 10:52 am to Boudreaux35
quote:
I usually make my own stock
quote:
smoked chicken and turkey backbones, wings and other bones
And I back off on salt use during the cooking and add BtB Chicken mainly for salt.
Posted on 8/30/23 at 11:19 am to LSUTIGERTAILG8ER
quote:
25 tsp
AKA 8-1/3 Tablespoons or a little more than a 1/2 cup. Why would you measure 25 tsps??
I just add BTB until my liquid is salty enough.
Posted on 8/30/23 at 2:58 pm to LSUTIGERTAILG8ER
quote:
would it really matter if I just added the whole 38 tsp in the whole jar for the same 200 oz liquid?
Absolutely. You'd be adding roughly an additional 9000mg of sodium (salt). Just eyeball 2/3 of the jar and let it rock. If I'm making one for the family or a small get-together I use my own stock. For bigger cooks (100+ people or more) I just buy Kitchen Basics stock.
Posted on 8/31/23 at 2:43 am to LSUTIGERTAILG8ER
Eyeball 60-70% of the jar and let er rip
If you have a good base, which you added stock already, and need to run 2-3 batches of water/stock while cooking down and tenderizing the meat, then you can just add 2-1 water to rice ratio. Add the water when your meat is tender and last batch of water evaporated, then add 4 cups water and mix it in, come to a boil, then add the dry rice grains (2 cups), after they are starting to change form, turning fire down to low heat, cover the pot, and don't peak until 20 min. to 25 max.
If you have a good base, which you added stock already, and need to run 2-3 batches of water/stock while cooking down and tenderizing the meat, then you can just add 2-1 water to rice ratio. Add the water when your meat is tender and last batch of water evaporated, then add 4 cups water and mix it in, come to a boil, then add the dry rice grains (2 cups), after they are starting to change form, turning fire down to low heat, cover the pot, and don't peak until 20 min. to 25 max.
Posted on 8/31/23 at 3:21 pm to LSUTIGERTAILG8ER
Eye ball it toward the higher side and hold off on adding salt until you taste it.
Posted on 8/31/23 at 6:02 pm to LSUTIGERTAILG8ER
quote:
What's your go to for liquid?
water and better than bouillon base, cubes, stock, broth, etc...??
Knorr brand chicken boullion cubes or powder. Best there is to me.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News