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re: Jambalaya with leftover pulled pork?
Posted on 3/11/14 at 10:09 am to kingbob
Posted on 3/11/14 at 10:09 am to kingbob
quote:
Are you sure? Unlike most things on the F&DB,I actually know what I'm talking about here. Jambalaya is my signature dish that I cook competitively and win with. Very little of the color comes from the meat. 90% at minimum is determined by how much the onions are cooked prior to adding the water. This is the most important step and I know from getting it wrong many many times by not cooking the onions long enough and getting a pale color. It took a lot of practice to get that right. You're incorrect on that.
Yes sir. I always browned the meat then used my onions etc to deglaze the pot. Maybe I'm doing it wrong.
1
Posted on 3/11/14 at 10:26 am to Sherman Klump
quote:
Yes sir. I always browned the meat then used my onions etc to deglaze the pot. Maybe I'm doing it wrong.
I follow that method as well. However, I have found, through much trial and error, that the single most important factor for color is how brown the onions get before the water is added. I can overcook, undercook, burn, stick, or completely keep the meat from sticking and it doesn't effect the color so long as the onions are cooked right. Also, no matter what you do to the meat, the color will be pale if you don't cook the onions long enough and/or you don't put enough onions in the jambalaya.
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