re: Gumbo/Jambalaya Cook-Off Judging

quote:

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My whole point is people refuse to accept it a an ingredient because of the stigma that floats around the chemical plant workers that it’s “cheating”.

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Not needing it shows a mastery of the cooking techniques required to achieve a beautiful brown color in the dish, hence a better end product. The same principle applies to par boiled vs long grain. I'm not against either KB or par boiled rice but a cook who doesn't need artificial coloring and can get his long grain to come out will get rewarded on my score sheet by at least a half to a whole point in execution.