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Posted on 12/15/14 at 6:24 pm to Darla Hood
quote:
It looks so good you should celebrate with a new pot for Christmas!
Posted on 12/15/14 at 6:26 pm to TH03
quote:
it was. my grandma's and now it's my dad's
Well, now I just feel bad.
Posted on 12/15/14 at 6:26 pm to PapaPogey
It's just the lighting and my iPad camera. Here's one from my phone
Posted on 12/15/14 at 6:28 pm to TH03
Much better 
ETA: I really like the crispy sausage and usually go for that when I'm browning them
ETA: I really like the crispy sausage and usually go for that when I'm browning them
This post was edited on 12/15/14 at 6:31 pm
Posted on 12/15/14 at 6:29 pm to TH03
quote:
it was. my grandma's and now it's my dad's
We didn't say to throw it away, thank goodness!
Posted on 12/15/14 at 6:30 pm to Gris Gris
I'm thinking about asking Santa for a nice new cast iron pot though
Posted on 12/15/14 at 6:37 pm to TH03
Rice is popped really nice.
I suggested it before but you need to brown your protein a little more. Thats the only thing I would do differently.
I suggested it before but you need to brown your protein a little more. Thats the only thing I would do differently.
Posted on 12/15/14 at 6:37 pm to TH03
Double Post
This post was edited on 12/15/14 at 6:38 pm
Posted on 12/15/14 at 6:45 pm to CHEDBALLZ
I might have been a little scared with the chicken after the sausage was crisped
Posted on 12/15/14 at 7:54 pm to CHEDBALLZ
quote:But not the sausage. As I learned from pochejp, leave the sausage under-browned, so it retains its moisture better.
you need to brown your protein a little more.
Posted on 12/15/14 at 8:28 pm to TH03
Looking good man. IWEI. 
Posted on 12/15/14 at 8:43 pm to Stadium Rat
quote:
leave the sausage under-browned, so it retains its moisture better.
That's why I don't like browning it for gumbo. I did that with part of it recently and I could tell the difference in what was browned and what was not. What was not was so much better.
Posted on 12/16/14 at 8:05 am to Gris Gris
quote:
leave the sausage under-browned, so it retains its moisture better.
That's why I don't like browning it for gumbo. I did that with part of it recently and I could tell the difference in what was browned and what was not. What was not was so much better.
Never considered this.
I learn so many things just glancing through some of these threads.
Posted on 12/16/14 at 10:50 am to Stadium Rat
quote:
leave the sausage under-browned, so it retains its moisture better.
this is silly....like saying a steak will dry out of you sear the outside. sausage wont dry out when its submerged in a liquid or a moisture rich environment. However unbrowned sausage will have a softer, chewy texture, which may be mistaken for "moist"
browning your sausage will give it a nice flavor, as well as give it a better texture. i also like to halve then quarter my sausage, that way you dont have big UFO sausage discs taking up the whole bite.
Posted on 12/16/14 at 11:47 am to Houma Sapien
quote:Too late. It's already dry if you've cooked the moisture out.
sausage wont dry out when its submerged in a liquid or a moisture rich environment.
ETA: And your analogy to a steak doesn't apply unless you're only searing the outside of the sausage, which is what I mean by under-browning.
This post was edited on 12/16/14 at 12:32 pm
Posted on 12/16/14 at 9:17 pm to Stadium Rat
quote:
It's already dry if you've cooked the moisture out.
Grease/fat is not moisture. Any "moisture" lost is reconstituted in the stock. Besides the chewy texture of unbrowned sausage, a greasy gumbo or jambalaya is not usually desirable
Posted on 12/16/14 at 10:27 pm to Stadium Rat
quote:
you need to brown your protein a little more.
But not the sausage. As I learned from pochejp, leave the sausage under-browned, so it retains its moisture better.
Exactly. Cooking the sausage until its crispy brown takes all the taste (fat) out of it. Brown the chicken and especially the pork more. Just have to accept that a chicken and sausage jamb is much harder to darken that a pork jamb. You can brown the onions more and get a bit darker or use some bone in pieces of chicken with skin to brown and stick to the pot. Then remove it and debone before adding it back in. I've done that before to darken the jamb if cooking for a crew that thinks if it isnt completely "brown" its not any good.
You're doing great for a relative new jamb cook. Very good looking pot of rice there.
Posted on 12/16/14 at 10:35 pm to Houma Sapien
quote:
Grease/fat is not moisture.
No its not moisture. Its the taste that is removed when all the fat is cooked out of it.
quote:
Any "moisture" lost is reconstituted in the stock.
I can add "moisture" to cardboard too by adding some water to it. Still tastes like nothing.
quote:
Besides the chewy texture of unbrowned sausage
Use quality smoked sausage and this is not a problem. Use Manda "bologna" sausage and thats what you get.
quote:
a greasy gumbo or jambalaya is not usually desirable
Actually a little grease helps the rice cook better and seperates the grains better in my experience. Also adds taste. I guess that why I like nice marbled ribeye steaks. Full of fat that puts out some great flavor.
Posted on 12/16/14 at 11:45 pm to pochejp
quote:
Pochejp
I don't even know where to begin here but I'll try.
Unbrowned sausage: do you boil your bacon or fry it? What about ribeyes do you boil those too? Of course not. Browning/searing/frying meat GIVES it that special flavor, not to mention a favorable texture.
quote:
Brown the chicken and especially the pork more.
Dear god no. If you want to talk about drying out meat I don't know where you got this. Chicken dries out faster than anything and becomes mushy when over cooked. You don't get the color of your jambalaya from the meat, you get it from the onions.
quote:
Just have to accept that a chicken and sausage jamb is much harder to darken that a pork jamb.
Absolutely not. Again color comes from the onion process, not the meat. My CS jambalayas are darker than any I've seen on here and I don't cheat with KB or use some ridiculous method of cooking my poultry. If you have a good onion base the flavor and color will there.
That being said 95% of the jambalayas here look more like Mexican rice. And the ones who fake a brown color can probably fool some but not all. Having a good color isn't supposed to be for looks...its for flavor. Faking it with food coloring is one of the biggest culprits of bland jambalaya.
EDIT:
Sorry if that was a little harsh. Wife got drunk at christmas party and is acting like a tard. Not in the best of moods right now
This post was edited on 12/16/14 at 11:52 pm
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