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re: My first jambalaya (pls be gentle) - Updated second attempt
Posted on 11/17/14 at 7:58 pm to Kajungee
Posted on 11/17/14 at 7:58 pm to Kajungee
I had a good bit of grease from the sausage I cooked beforehand.
yea, it was. should I try just cooking enough at a time so that it's all touching the bottom of the pot at once?
yea I was kinda worried when it came out a little light, but the rice tasted perfect IMO.
quote:
I would suggest cooking the chicken in batches. It probably took longer because the pan was crowded.
yea, it was. should I try just cooking enough at a time so that it's all touching the bottom of the pot at once?
quote:
It also appears whiter than what I'm used to seeing.
yea I was kinda worried when it came out a little light, but the rice tasted perfect IMO.
2
Posted on 11/17/14 at 8:02 pm to TH03
quote:
I try just cooking enough at a time so that it's all touching the bottom of the pot at once?
yea definitely. spread it out and the chicken will cook more evenly and quicker. it doesnt need to be hot when it goes back in.
Posted on 11/17/14 at 8:11 pm to TH03
quote:
yea, it was. should I try just cooking enough at a time so that it's all touching the bottom of the pot at once?
This for sure! Not just for how it cooks, it's also going to mean you've got more of your protein sticking to the bottom of the pot. That's part of what is going to give you your color. Plus it just tastes better.
And I dunno know what you did, but don't stir the protein too much, actually let it stick (to a degree, don't get crazy).
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