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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 9:55 am to LSUTIGERTAILG8ER
better than bouillon is more economical for large batches.
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 8/31/23 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.
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