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Started By
Message
Recipes for multi-quart cooks, ie... RBR, Chilli, Jambalaya.....
Posted on 1/25/26 at 9:59 pm
Posted on 1/25/26 at 9:59 pm
Everyone has their own recipe that started out from a basic recipe and made changes to it to get that perfect taste you are looking for. Did you write down every add or minus every time? Do you have exact measurements on the amount of pepper, salt, onion, spices ect for each cook/try?
I ask, because back in November I think I cooked the best pot of RBR I have ever cooked. Did RBR today and while tasty, not as good as the last batch. Of course, I don't write down specific amount of adds as I taste during the cook and adjust salt, pepper ect.
(No Pics) Wife liked the RBR, daughter and I had the same response that while good not as good as last time. Daughter and I like RBR more than wife.
One big change I did today was added a HBH hock that I vacuum sealed at Christmas. I think that may have changed it overall as it was Honey Baked and not Smoked.
So, do you have strict measurements that you use every time, or do you adjust a little every time?
TIA
I ask, because back in November I think I cooked the best pot of RBR I have ever cooked. Did RBR today and while tasty, not as good as the last batch. Of course, I don't write down specific amount of adds as I taste during the cook and adjust salt, pepper ect.
(No Pics) Wife liked the RBR, daughter and I had the same response that while good not as good as last time. Daughter and I like RBR more than wife.
One big change I did today was added a HBH hock that I vacuum sealed at Christmas. I think that may have changed it overall as it was Honey Baked and not Smoked.
So, do you have strict measurements that you use every time, or do you adjust a little every time?
TIA
4
Posted on 1/25/26 at 10:26 pm to Geaux-2-L-O-Miss
The difference between science and just messing around is writing it down.
Having said that, I absolutely nailed a Manuel's Hot Tamales clone one time, but I have not been able to recreate it. Memory may have been clouded for some reason.
Having said that, I absolutely nailed a Manuel's Hot Tamales clone one time, but I have not been able to recreate it. Memory may have been clouded for some reason.
Posted on 1/25/26 at 10:33 pm to Stadium Rat
quote:
The difference between science and just messing around is writing it down.
I known people to boast about not using recipes. The same people chide others when they do.
Consistency is king. Write it down.
Posted on 1/26/26 at 12:10 am to Geaux-2-L-O-Miss
Every time I cook rbr, gumbo, fricasse, chili is like I'mcooking them for the first time. I rarely make them the same way twice. It’s not so much a pursuit of perfection as it is cooking from the soul. I have a few things that I have recipes for, but most of the time I just start with an idea and then I go
Posted on 1/26/26 at 10:20 am to BigDropper
Back when I was catering in Jacksonville, I cooked Chicken and Sausage Jambalaya in a 10 gallon cast-iron kettle and used the exact same recipe every single time. It came out delicious and consistent every single time. It was always the same. It’s a very easy recipe to pair down quantity wise too so when I cook Jambalaya now for smaller groups, I still cook it the same way.
I also used recipes when catering for my Gumbo, Étouffée, and RBR, but when I cook those dishes now, I don’t go by a recipe. I don’t cook small batches either after spending decades in foodservice. Two to three gallons for RBR and minimum of three gallons for Gumbo. I still prefer to cook by taste for these dishes though. I get great joy out of it.
Perfectly stated!
I also used recipes when catering for my Gumbo, Étouffée, and RBR, but when I cook those dishes now, I don’t go by a recipe. I don’t cook small batches either after spending decades in foodservice. Two to three gallons for RBR and minimum of three gallons for Gumbo. I still prefer to cook by taste for these dishes though. I get great joy out of it.
quote:
It’s not so much a pursuit of perfection as it is cooking from the soul.
Perfectly stated!
Posted on 1/26/26 at 10:29 am to Geaux-2-L-O-Miss
When I began, yes, I wrote everything down (ingredients, not seasoning).
After time, I developed my own quantities and have stuck with them.
As far as recording seasonings, I've never bothered. All of my seasonings are about the same, I don't do 15 different blends in one pot. I don't have any recipes that include exact seasoning amounts, I do each batch by taste.
After time, I developed my own quantities and have stuck with them.
As far as recording seasonings, I've never bothered. All of my seasonings are about the same, I don't do 15 different blends in one pot. I don't have any recipes that include exact seasoning amounts, I do each batch by taste.
Posted on 1/26/26 at 11:57 am to Geaux-2-L-O-Miss
if theres not a specific ratio of ingredients crucial to the dish (rice & liquid, or baking for example), every time i attempt a dish i do something differently. theres not much of a point doing the same thing the same way every time. it takes a few failures to discover something better or more interesting
Posted on 1/26/26 at 1:32 pm to cgrand
I'm not always exact with measurements, but I stay pretty close. I use the Copy Me That app all the time and make notes and adjust recipes when I make them again or vary from the original recipe.
Posted on 1/26/26 at 2:10 pm to Btrtigerfan
quote:
I known people to boast about not using recipes. The same people chide others when they do.
Those people must not bake or brew.
Posted on 1/26/26 at 3:40 pm to LSU Jax
quote:
Back when I was catering in Jacksonville, I cooked Chicken and Sausage Jambalaya in a 10 gallon cast-iron kettle and used the exact same recipe every single time
I assume based on this comment you don’t anymore. When were you active here. They had one place over on beach blvd when I first moved here that had an ok jam. Nothing good here now.
Posted on 1/26/26 at 11:59 pm to TigersLSU
quote:
I assume based on this comment you don’t anymore. When were you active here. They had one place over on beach blvd when I first moved here that had an ok jam. Nothing good here now.
I catered here and there for a number of years while I was working other restaurant jobs and then in 2009 and 10 I had a booth at the Riverside Arts Market under the Fuller Warren bridge on Saturdays. That was when I really utilized the large kettle. I cooked Gumbo, Red Beans and Shrimp Étouffée all ahead of time and reheated in steam tables while I was cooking the Jambalaya fresh in the kettle that morning. People loved it.
I enjoyed doing it, but decided pretty quickly I would rather have a solid job with good benefits and retirement so I traded in the kettle and the paddle for some ladders, measuring tape and a laptop and now I adjust catastrophe claims all around the country.
Still love cooking large quantities for groups of people and do it whenever I can.
I know the place you’re talking about on Beach Blvd but I can’t quite think of the name. Yeah there’s not a whole lot here right now with regard to good Cajun/Creole cuisine. A Walk-Ons did open recently so I guess that’s better than nothing.
ETA: You ever been out to watch games with the local group? First Coast Tigers if you haven’t and you want to look it up online. No website but there is a Facebook page.
This post was edited on 1/27/26 at 9:30 am
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