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Message
Improved Jambalaya Calculator (Version 6.3) Now Available
Posted on 9/12/11 at 9:53 am
Posted on 9/12/11 at 9:53 am
Version 6.3
This version has 3 new tabs. Sheet one starts with asking how many servings you need of a given size. You choose how full you can tolerate your pot being, and the calculator tells you how big a pot you need, how full your pot will actually be, the percentage of meat in the finished product and the ingredient amounts you need.
Sheet 2 starts with the pot size. Again, you choose how full you can tolerate your pot being, and the calculator does the rest.
Sheet 3 lets you put in the pounds of meat and rice you want to use, and it calculates the amounts of everything else for you. As always, you set the other ratios of other ingredients you want to use.
The calculator figures out the percentage of meat by volume in the finished jambalaya. This was a bit tricky, and not at all intuitive to figure out, because the rice increases in volume, and the meat decreases in volume, each at different rates.
These sheets are formatted to be printable on a single page.
The original style is still there on sheet 4, with some improvements, if you like the old style.
Please download and use this version only. Version 3 had a calculation error that has been rectified in version 4. Thanks to pochejp, Kajungee and the tigerdroppings F&D Board for their jambalaya wisdom.
This version has 3 new tabs. Sheet one starts with asking how many servings you need of a given size. You choose how full you can tolerate your pot being, and the calculator tells you how big a pot you need, how full your pot will actually be, the percentage of meat in the finished product and the ingredient amounts you need.
Sheet 2 starts with the pot size. Again, you choose how full you can tolerate your pot being, and the calculator does the rest.
Sheet 3 lets you put in the pounds of meat and rice you want to use, and it calculates the amounts of everything else for you. As always, you set the other ratios of other ingredients you want to use.
The calculator figures out the percentage of meat by volume in the finished jambalaya. This was a bit tricky, and not at all intuitive to figure out, because the rice increases in volume, and the meat decreases in volume, each at different rates.
These sheets are formatted to be printable on a single page.
The original style is still there on sheet 4, with some improvements, if you like the old style.
Please download and use this version only. Version 3 had a calculation error that has been rectified in version 4. Thanks to pochejp, Kajungee and the tigerdroppings F&D Board for their jambalaya wisdom.
This post was edited on 1/8/13 at 8:51 pm
2
Posted on 9/12/11 at 5:43 pm to Stadium Rat
Bump for the evening crowd.
Posted on 9/12/11 at 7:01 pm to Stadium Rat
Nice job Rat. I send this to people that always are asking me what amount of this for that type questions. Get asked all the time and this is a great tool. It needs the step by step how to with it when you get time. 
Posted on 9/12/11 at 8:24 pm to pochejp
Yeah, I thought about giving instructions, but there seem to be several different methods, and I think they affect liquid content differently. For example, if you simmer the meat and liquid for a while to let the flavors develop, some of the liquid evaporates.
Care to write the instructions? You seem to be the guru around here, along with Kajungee and a couple of others. Any suggestions from anyone can be sent to stadiumrat at cox dot net
Care to write the instructions? You seem to be the guru around here, along with Kajungee and a couple of others. Any suggestions from anyone can be sent to stadiumrat at cox dot net
Posted on 9/12/11 at 9:40 pm to Stadium Rat
Rat I got to hand it to you. Hell of a good job.
You just keep improving.
When will the scratch and sniff version be ready
Just thought I might mention
I cooked for 100 people yesterday. Looking back now at this. I think you might be slightly over filling a 15 gallon pot. I had 36 lbs of meat and typically do 80/40 water rice. Yesterday I backed off at the last minute to 72/36 due to some no shows and the amount of other food they had.
I had maybe an inch or two of room left in the pot. 54 lbs of meat may blow the top off. Mine was pretty meaty as it was.
Everything else looks spot on
You just keep improving.
When will the scratch and sniff version be ready
Just thought I might mention
I cooked for 100 people yesterday. Looking back now at this. I think you might be slightly over filling a 15 gallon pot. I had 36 lbs of meat and typically do 80/40 water rice. Yesterday I backed off at the last minute to 72/36 due to some no shows and the amount of other food they had.
I had maybe an inch or two of room left in the pot. 54 lbs of meat may blow the top off. Mine was pretty meaty as it was.
Everything else looks spot on
Posted on 9/12/11 at 10:27 pm to Kajungee
Thanks K, I'll take a look at it. You guys are the experts, I've never cooked more than a gallon and a half. Please email me, I'd like to pick your brain privately.
ETA: I think the difference comes from the volume of the veggies. At the level you're talking about, there are over 70 cups of raw veggies, which cook down to 25 to 35% of their volume. That's still close to 1 1/2 to 2 gallons.
My existing formula ignores the volume of the veggies. I guess I'll have to account for them - I want to make this as accurate as possible.
ETA: I think the difference comes from the volume of the veggies. At the level you're talking about, there are over 70 cups of raw veggies, which cook down to 25 to 35% of their volume. That's still close to 1 1/2 to 2 gallons.
My existing formula ignores the volume of the veggies. I guess I'll have to account for them - I want to make this as accurate as possible.
This post was edited on 9/13/11 at 5:34 am
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