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Message
Jambalaya pictures
Posted on 5/17/16 at 3:01 pm
Posted on 5/17/16 at 3:01 pm
Needed to use up a pork butt before it went bad.
Posted on 5/17/16 at 3:05 pm to jeepfreak
Looks good. I prefer to season the meat before throwing it in the pot. It gives it a better texture / flavor IMO.
Do you do all of your seasoning when you add your water / broth?
Do you do all of your seasoning when you add your water / broth?
Posted on 5/17/16 at 3:06 pm to jeepfreak
IWEI
Why didn't you season your pork before browning it?
Why didn't you season your pork before browning it?
Posted on 5/17/16 at 3:06 pm to SUB
quote:
Do you do all of your seasoning when you add your water / broth?
Nah, I seasoned right after I put the meat back in with the trinity.
Posted on 5/17/16 at 3:08 pm to CHEDBALLZ
quote:
Why didn't you season your pork before browning it?
Just never have, wasn't how I was taught. May have to try that next time and see if there is a difference in taste.
Posted on 5/17/16 at 3:20 pm to jeepfreak
I picked that up from here. I find it helps to brown the meat and ensures that all your meat is seasoned.
Good work, it's been to long since I've cooked one.
Good work, it's been to long since I've cooked one.
Posted on 5/17/16 at 3:34 pm to OTIS2
quote:
OTIS2
I went ahead and bought you some raffle tickets (good cause and all). I'll ship the cap, visor, and cookbook you won to your office tomorrow.
Posted on 5/17/16 at 3:37 pm to CHEDBALLZ
quote:With how fragile some seasonings are, I wonder how beneficial it is to do this if you're going to expose it to browning temps.
Why didn't you season your pork before browning it?
Posted on 5/17/16 at 3:42 pm to AlxTgr
quote:
With how fragile some seasonings are, I wonder how beneficial it is to do this if you're going to expose it to browning temps.
Not every flavoring is "fragile"....in fact, many are oil-soluble and benefit from toasting, then infusing the fatty/oily components of a dish. Dry-toasting and oil-frying spices are the first steps of many Indian & SE Asian dishes.
I wouldn't brown/toast fresh, soft-leaf herbs like parsley or basil. But I routinely roast/toast cumin, coriander, bay leaf, chili powder & whole chiles, etc.
Posted on 5/17/16 at 3:42 pm to jeepfreak
What you add to your water to make it so dark b/c it sure isn't from your meat or onions?
Posted on 5/17/16 at 3:45 pm to Neauxla
quote:
What you add to your water to make it so dark b/c it sure isn't from your meat or onions?
I roasted some smoked pork shoulder bones for the stock. The stock was extremely dark
Posted on 5/17/16 at 3:53 pm to hungryone
quote:
With how fragile some seasonings are
quote:
Not every flavoring is "fragile"....i
Posted on 5/17/16 at 3:56 pm to jeepfreak
looks good. but......I'm dying to know what you added to the gravy to make it darker cuz I KNOW you didn't brown that pork hard enough to make it that dark. spill it.............lol
Posted on 5/17/16 at 4:04 pm to oldcharlie8
quote:
I'm dying to know what you added to the gravy to make it darker cuz I KNOW you didn't brown that pork hard enough to make it that dark. spill it.............lol
quote:
I roasted some smoked pork shoulder bones for the stock. The stock was extremely dark
Posted on 5/17/16 at 4:27 pm to jeepfreak
quote:
I went ahead and bought you some raffle tickets (good cause and all). I'll ship the cap, visor, and cookbook you won to your office tomorrow.
Posted on 5/17/16 at 4:29 pm to jeepfreak
So much better than a red...
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