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Started By
Message
Reheating jambalaya?
Posted on 1/9/16 at 2:49 pm
Posted on 1/9/16 at 2:49 pm
Quick question. Using the jambalaya calculator which is one of the most awesome tools ever.
Anyway, cooking for about 15 adults for tomorrow. I've always cooked the same day as eating, but I'd rather go shoot some guns in the morning instead of cooking. Decided to cook tonight.
What would be the best way to reheat this amount?
TIA
Anyway, cooking for about 15 adults for tomorrow. I've always cooked the same day as eating, but I'd rather go shoot some guns in the morning instead of cooking. Decided to cook tonight.
What would be the best way to reheat this amount?
TIA
3
Posted on 1/9/16 at 2:58 pm to kengel2
Under no circumstances should you ever cook jambalaya for guests the night before. There are ways to reheat it where it will still keep some of its taste, but it never ever ever ever tastes anywhere near as good reheated as it does fresh. If you can't cook it the day of, don't cook jambalaya. If you must cook the night before, consider something like Gumbo instead.
Posted on 1/9/16 at 2:59 pm to kingbob
quote:
Under no circumstances should you ever cook jambalaya for guests the night before. There are ways to reheat it where it will still keep some of its taste, but it never ever ever ever tastes anywhere near as good reheated as it does fresh. If you can't cook it the day of, don't cook jambalaya. If you must cook the night before, consider something like Gumbo instead.
Yep
Posted on 1/9/16 at 3:17 pm to kengel2
This was asked on the board a while back. I think the consensus was to reheat tightly covered in the oven. You will lose some flavor, though.
Glad you like the calculator.
Glad you like the calculator.
This post was edited on 1/9/16 at 5:07 pm
Posted on 1/9/16 at 3:45 pm to Stadium Rat
Guess I'll cook tomorrow.
Thanks again.
Yes, the calculator has been awesome. Used it to cook for around forty people for my son's first birthday. Never cooked anything other than crawfish for that large of an amoutn. Worked out great.
Thanks again.
Yes, the calculator has been awesome. Used it to cook for around forty people for my son's first birthday. Never cooked anything other than crawfish for that large of an amoutn. Worked out great.
Posted on 1/9/16 at 3:45 pm to Stadium Rat
What about cooking it right up until you need to add the rice, chill it overnight, the. Reward and finish?
Posted on 1/9/16 at 3:49 pm to Boston911
quote:
What about cooking it right up until you need to add the rice, chill it overnight, the. Reward and finish?
That would work well, still take about an hour to cook tomorrow and have a good hot product
Posted on 1/9/16 at 3:52 pm to kingbob
A little dramatic there
Posted on 1/9/16 at 3:52 pm to kengel2
Cook tomorrow. Do any and all prep you can this afternoon and tonight.
Posted on 1/9/16 at 4:20 pm to kingbob
I love cold jambalaya, not cold but semi warm 
Posted on 1/9/16 at 4:22 pm to tigerfootball10
quote:
What about cooking it right up until you need to add the rice, chill it overnight, the. Reward and finish?
Bingo
Posted on 1/9/16 at 5:35 pm to bossflossjr
Yep, you can cut the time easily.
Posted on 1/9/16 at 5:44 pm to Gris Gris
Prep everything ahead of time,Nothing left to do but stir the pot.
Thats what I do anytime I am cooking jambalaya on site.
Thats what I do anytime I am cooking jambalaya on site.
Posted on 1/9/16 at 6:06 pm to Boston911
quote:
What about cooking it right up until you need to add the rice, chill it overnight, the. Reward and finish?
I've done that before. It works just fine.
Posted on 1/9/16 at 6:06 pm to Jones
quote:
A little dramatic there
Nothing is more important than properly preparing jambalaya for guests. NOTHING!!!
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