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re: Jambalaya Liquid Question
Posted on 8/30/23 at 10:11 am to GeauxTigers0107
Posted on 8/30/23 at 10:11 am to GeauxTigers0107
quote:
if I'm understanding your post correctly.
what I'm asking is if instead of measuring out 25 tsp of bouillon to equal my 200 oz needed, or eyeballing what would be 65% of the jar, would it really matter if I just added the whole 38 tsp in the whole jar for the same 200 oz liquid?
3
Posted on 8/30/23 at 10:25 am to LSUTIGERTAILG8ER
quote:
ould it really matter if I just added the whole 38 tsp in the whole jar for the same 200 oz liquid?
it would be saltier. You'd need to cut salt from some other part of your recipe to compensate, or just eat it saltier than normal.
Posted on 8/30/23 at 10:31 am to LSUTIGERTAILG8ER
why wouldn't you just eyeball 2/3 of the jar? no reason for it to be precise. agree that it would be too salty if you used the whole thing
Posted on 8/30/23 at 2:58 pm to LSUTIGERTAILG8ER
quote:
would it really matter if I just added the whole 38 tsp in the whole jar for the same 200 oz liquid?
Absolutely. You'd be adding roughly an additional 9000mg of sodium (salt). Just eyeball 2/3 of the jar and let it rock. If I'm making one for the family or a small get-together I use my own stock. For bigger cooks (100+ people or more) I just buy Kitchen Basics stock.
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