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Started By
Message
re: Need help with Jambalaya
Posted on 6/27/16 at 6:08 pm to ChrisN
Posted on 6/27/16 at 6:08 pm to ChrisN
quote:
Can someone explain the meaning of rice popping .... For the people unaware
every grain should look like a miniature hot dog bun
this one looks good for a pop, but has too many black specs to win a competition, but tasted damn good
This post was edited on 6/27/16 at 6:11 pm
2
Posted on 6/27/16 at 6:16 pm to Tigerpaw123
And the black specs would be? Remaining seasoning??
Posted on 6/27/16 at 6:26 pm to ChrisN
In this pot they were from a film forming on the bottom of the pot when bringing the water back to a boil, then stirred and broke down to specks, the heat was a little too high at that point.... Catch 22 not hot enough no pop, too hot film/specks, I just need to keep trying till it is perfect everytime
Amateurs practice till they get it right, professionals practice till they can't get it wrong..... I have a lot of practice to do
Amateurs practice till they get it right, professionals practice till they can't get it wrong..... I have a lot of practice to do
Posted on 6/27/16 at 6:27 pm to ChrisN
quote:Black pepper. How silly is that?
And the black specs would be? Remaining seasoning?
Posted on 6/27/16 at 6:31 pm to Stadium Rat
quote:
Black pepper. How silly is that?
Not in this pot
Posted on 6/27/16 at 6:33 pm to Stadium Rat
Not black pepper. Some people that cook in competitions don't use black pepper and still have specks.
Posted on 6/27/16 at 6:45 pm to Kazhopa
Depending on the size of your pot the 2:1 ratio may not always be exactly correct to pop rice. Sometimes plus/minus cup of water can make the difference. Also that 95% is way too much.I normally cut mine back and put the lid in once the rice starts to swell pretty good. Its really hard to explain. Its more of an eyeball judgement. Unless you are cooking in a competition, popping rice is almost pointless
Posted on 6/27/16 at 6:49 pm to McCringleberryy
The black specks you speak of is from your onions. When you stir your onions the gravy they make sticks to the side and it will burn. One way to prevent this is to keep water handy and ladle a little at a time around the sides of your pot. Be careful to not add too much water and to make sure what you add cooks back off.
Posted on 6/27/16 at 6:52 pm to LSUaFOOL
Yep. I use something like this when cooking in competition to spray around the side of the pot and it helps prevent it.
Posted on 6/27/16 at 7:11 pm to LSUaFOOL
OK, I have a question about how the heat causes the burning.
If you have a boiling water-based liquid, it's not going to go much more than 212 degrees temperature, the boiling point of water. Water turning to vapor keeps it at 212. Certain ingredients in the pot I presume might go a bit higher, but I don't think by much.
Temperature is not the same as heat, I know, but I don't see how a boiling water-based liquid can burn anything. Burning happens at a minimum of 350 or so, and usually much higher than that.
But those specks sure look like black pepper to me.
If you have a boiling water-based liquid, it's not going to go much more than 212 degrees temperature, the boiling point of water. Water turning to vapor keeps it at 212. Certain ingredients in the pot I presume might go a bit higher, but I don't think by much.
Temperature is not the same as heat, I know, but I don't see how a boiling water-based liquid can burn anything. Burning happens at a minimum of 350 or so, and usually much higher than that.
quote:Now this makes sense.
The black specks you speak of is from your onions. When you stir your onions the gravy they make sticks to the side and it will burn.
But those specks sure look like black pepper to me.
Posted on 6/27/16 at 7:12 pm to thegreatboudini
The dont open it thing is overblown...lot of great jambo cooks bleed their rice at some point
This post was edited on 6/27/16 at 11:14 pm
Posted on 6/27/16 at 7:20 pm to Stadium Rat
The burn happens pre-water when you are just tryin my to brown your onions. You want to splash the onions up on the sides as that gives you u your color. You just want to keep an eye for it starting to burn because it turns the same color as your pot.
Also every pot has hot spots where it gets hotter in certain spots than other spots. It will look fine until you add your water and start the boiling. Thats when the black flakes will losen up on the sides and litter your pot. I learned this early on in the festival.
It bamboozles alot of people as to where the specks come from, but thats where.
Also every pot has hot spots where it gets hotter in certain spots than other spots. It will look fine until you add your water and start the boiling. Thats when the black flakes will losen up on the sides and litter your pot. I learned this early on in the festival.
It bamboozles alot of people as to where the specks come from, but thats where.
Posted on 6/27/16 at 7:25 pm to Stadium Rat
quote:
But those specks sure look like black pepper to me.
Zoom in on it and look at them real close, those ain't pepper
Posted on 6/27/16 at 7:54 pm to Tigerpaw123
That looks like D&J's sausage baw!
Posted on 6/27/16 at 7:59 pm to McCringleberryy
D & J makes some good stuff, but if I remember right this was a mixture of cutrers from kentwood (sweet with a mild smoke taste) and Juniors in French Settlement ( heavy smoked flavor). Turned out real good
Posted on 6/27/16 at 8:04 pm to Tigerpaw123
Hey, I'm just talkin' because I want to understand. Thanks for any and all input, everybody.
Posted on 6/27/16 at 8:06 pm to Stadium Rat
We are all learning 
Posted on 6/27/16 at 9:58 pm to Tigerpaw123
This has been a good thread.
Posted on 6/27/16 at 10:07 pm to Tigerpaw123
Black specks - "specks" usually come from burnt seasonings, if put in before the water, garlic powder being the easiest to burn. "Flakes", slightly larger than specks, can be from onions getting to hot, sausage sticking to the side of the pot too long, or the pot seasoning coming off.
The mention of 212 degrees, (actually higher than 212, due to the salt in the water, is true but when ingredients like onions, or meat are up against the side of the pot, the liquid temperature has less of an effect.
The mention of 212 degrees, (actually higher than 212, due to the salt in the water, is true but when ingredients like onions, or meat are up against the side of the pot, the liquid temperature has less of an effect.
Posted on 6/28/16 at 8:10 am to lilsnappa
Am I the only one who prefers par boiled rice?
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