- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Posted on 12/17/14 at 8:17 am to Houma Sapien
If you brown the sausage to the point where all the grease is out of it, your rice will be more flavorful, no doubt. But your bits of sausage, instead of being flavorful nuggets of goodness, will be hard, dry lumps to be avoided.
To me, the proof is in the pudding. I've done it both ways, and it's better without over-browned sausage.
To me, the proof is in the pudding. I've done it both ways, and it's better without over-browned sausage.
Posted on 12/17/14 at 10:18 am to Stadium Rat
quote:
over-browned sausage.
i think there is a difference in what is considered "browning" around here.
the way we do it is brown the sausage in the pot, pull them out, THEN put your onions in. i've notice a lot of people on here put their sausage in AFTER the onions are cooked. which really isnt browning, just cooking them in your onions.
over-browing to the point of burnt obviously isnt what is desirable. but my point is that completely un-fried sausage lacks in texture and flavor.
Posted on 12/17/14 at 10:20 am to Stadium Rat
quote:
To me, the proof is in the pudding.
This comment kinda reminded me of watching John Besh cook a jamb. He doesn't add his sausage until the very end…no searing or browning it. His thought process is that the sausage is a pre-cooked meat and doesn't require the extra work.
He changed my thought process for sure. I used to brown my sausage pretty good. But when I saw his cook, it got me to thinking. While I'm not all-in on his idea of adding it at the very end, I brown it considerably less than I used to. I basically heat it up to the point that it starts releasing that hint of smoke into pot then move on with my cook.
It definitely made my pot better.
Posted on 12/17/14 at 10:23 am to Houma Sapien
quote:
the way we do it is brown the sausage in the pot, pull them out
Who do you mean by "we"? Because if you're speaking for your region, which I'm pretty sure I'm part of, this isn't correct.
Posted on 12/17/14 at 11:54 am to GeauxTigers0107
quote:
Who do you mean by "we"?
not sure. i guess i mean most people i know who cook jambalayas
Posted on 12/17/14 at 11:54 am to GeauxTigers0107
quote:This is what I'm talking about.
I brown it considerably less than I used to. I basically heat it up to the point that it starts releasing that hint of smoke into pot then move on with my cook.
It definitely made my pot better.
Posted on 12/17/14 at 12:35 pm to Houma Sapien
I gotcha. We definitely don't hang around the same folks then . I don't know anyone who pulls any meat out during a jambalaya cook but as we all know, show me 10 different jambo cooks and I'll show you AT LEAST 8 different recipes and processes.
Popular
Back to top
Follow TigerDroppings for LSU Football News