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Posted on 6/27/16 at 3:06 pm to lilsnappa
I appreciate your honesty, but not here for respect just looking for help and tips.
Posted on 6/27/16 at 3:09 pm to Kazhopa
Try riceland extra long grain, I used to only use mahatama until i got turned onto riceland, much better texture and easier to cook
1 gallon water to 5 pounds of rice and 1 can of leblanc's creole seasoning
1 gallon water to 5 pounds of rice and 1 can of leblanc's creole seasoning
Posted on 6/27/16 at 3:14 pm to Kazhopa
I've had some good pots of Parboiled rice and bad pots of long grain rice jambalaya but never had a pot parboiled where the rice popped.
Up your game and use some long or extra long grain rice.
Up your game and use some long or extra long grain rice.
Posted on 6/27/16 at 3:18 pm to CHEDBALLZ
Frankly, I've never the understood the great importance of rice popping. Is this a jambalaya competition thing?
Posted on 6/27/16 at 3:22 pm to Langland
It's more of a texture thing.
Posted on 6/27/16 at 3:25 pm to Langland
quote:Yeah, I think it's something like 5% of the score for JFA events.
Frankly, I've never the understood the great importance of rice popping. Is this a jambalaya competition thing?
This post was edited on 6/27/16 at 3:26 pm
Posted on 6/27/16 at 3:42 pm to Langland
Can someone explain the meaning of rice popping .... For the people unaware (like myself)
Posted on 6/27/16 at 3:42 pm to Kazhopa
quote:
I was using Zatarain's parboiled.
There is your problem. Use Mahatma extra long grain and it will pop. Don't cook that much water out before covering. Boil the rice until you notice it starting to increase in size then lower heat and cover.
Posted on 6/27/16 at 3:48 pm to ChrisN
This is popped rice. Notice most of the grains are split open from end to end.
This is parboiled rice which does not pop.
This is parboiled rice which does not pop.
Posted on 6/27/16 at 3:52 pm to pochejp
quote:The only reason he was able to cook it the way he did was because he did use parboiled. If he had boiled that much liquid out with regular rice it would have been crunchy or burnt.
Don't cook that much water out before covering. Boil the rice until you notice it starting to increase in size then lower heat and cover.
This post was edited on 6/27/16 at 3:54 pm
Posted on 6/27/16 at 3:54 pm to Stadium Rat
And the popping is caused by the excessive heat held by the cast iron during cooking??
Posted on 6/27/16 at 3:55 pm to Stadium Rat
Both pictures still look delicious!
Posted on 6/27/16 at 3:56 pm to ChrisN
I'll defer to poche on that. Before he gave his technique for getting the rice to pop, sometimes I had popped rice and sometimes not so much.
Posted on 6/27/16 at 4:13 pm to ChrisN
quote:
And the popping is caused by the excessive heat held by the cast iron during cooking??
The popping is from the right amount of water, plus the right amount of heat, plus the right amount of time, plus being left alone for ~30mins. It's actually quite a trick, and one of the hardest things to do, that's why it is stressed so much in competition.
And for the purpose, it makes the rice bigger and fluffier, which swells up more in the pot and better on the pallet, as opposed to a firmer "unpopped" grain of rice.
Posted on 6/27/16 at 4:15 pm to SlickRick55
Interesting .... I've never really noticed on all of mine I've cooked. Need to pay more attention next time. I've never really cooked in a competition either .... Football games and around the house.
Cookin one tonight for the CWS.
... I'll take more notice this time.
Cookin one tonight for the CWS.
... I'll take more notice this time.
This post was edited on 6/27/16 at 4:16 pm
Posted on 6/27/16 at 4:23 pm to Cosmo
I have a cast iron dutch oven, but it doesn't have a lid. I have a good sized Magnalite pot with a lid so I use that for jambalaya.
Posted on 6/27/16 at 4:33 pm to SlickRick55
Every pot and burner are different. You can't really say "low" or a certain temperature. What I watch for is a little puff of steam coming out the side of the lid. If it's puffing too hard, turn down your fire. If it is not puffing steam at all turn the heat up a tad. Like the guy said to get perfect competition style rice it is a combination of having the perfect amount of water, heat, and pressure.
Posted on 6/27/16 at 5:17 pm to L.A.
quote:
Magnalite pot
I make my best jambalayas in magnalite roaster.
Posted on 6/27/16 at 5:27 pm to CHEDBALLZ
quote:Ours must be about 35 years old and it still works great.
I make my best jambalayas in magnalite roaster.
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