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re: Secrets to a Great Jambalaya
Posted on 5/24/16 at 9:57 am to AbitaFan08
Posted on 5/24/16 at 9:57 am to AbitaFan08
quote:
There's honestly just one that I don't need judgment from.
I think you're putting unnecessary stress upon yourself. Just because he's a good chef doesn't mean he's going to know good jambalaya. It just needs to taste good. He may never have had it and this isn't paella. You can school him on jambalaya.
1
Posted on 5/24/16 at 9:59 am to ea_spartan
It certainly proves there is more than one way to skin a cat.
This post was edited on 5/24/16 at 10:49 am
Posted on 5/24/16 at 10:15 am to ea_spartan
I disagree. The classics were all 100% bullshite. There is a ton of great advice in this thread. I think any first time jambalaya cook would benefit from reading it. Heck, I'm going to try a few of the techniques posted in here 
Posted on 5/24/16 at 10:21 am to kingbob
use pork stock
Posted on 5/24/16 at 10:21 am to Gris Gris
quote:
I think you're putting unnecessary stress upon yourself. Just because he's a good chef doesn't mean he's going to know good jambalaya. It just needs to taste good. He may never have had it and this isn't paella. You can school him on jambalaya.
I know, I'm more joking than anything else. He's a nice guy and even if it sucked he wouldn't say a word. I'm more using this as a good excuse to do something I should have done a long time ago and start trying to improve my recipe.
Posted on 5/24/16 at 10:23 am to Rouge
You know, I have never once cooked with pork stock. I may try that. I have some pork temple meat and sausage in my freezer, and i've been itching to cook a jambalaya lately. I may have to give it a shot
Posted on 5/24/16 at 10:24 am to kingbob
quote:
You know, I have never once cooked with pork stock. I may try that.
I havent either, always used chicken stock. Would love to try this variation.
Posted on 5/24/16 at 10:31 am to Spilled Milk
quote:
Why leave out green onions and parsley?
I've read and heard, if you're cooking to JFA standards...you leave out the green stuff, and also black pepper.
pay attention this weekend if you're out at the Festival
a lot of cooks choose to leave the greens on the table
Posted on 5/24/16 at 10:31 am to AbitaFan08
Just go to YouTube and look at all of the jambalaya recipe videos that are put up by people who supposedly know what they're talking about because they're a chef.
That should make you feel better about it.
That should make you feel better about it.
Posted on 5/24/16 at 10:33 am to Spilled Milk
quote:
My buddy, who you met at the cookoff, is convinced the guy who won used Leblancs seasoning
he usually doesnt... but I wasnt there to say he didnt for sure
Posted on 5/24/16 at 10:37 am to unclebuck504
Is it just me or do "chefs" make the worst jambalaya? I find the best is always made by somebody's uncle or cousin. There's only a few caterers that I would trust to make it like T-Wayne or Lamendola's. It seems like every restaurant jambalaya or caterer's jambalaya i've had tasted nasty.
Posted on 5/24/16 at 10:47 am to MrPappagiorgio
quote:
he usually doesnt... but I wasnt there to say he didnt for sure
Well, what are his usual ingredients?
Posted on 5/24/16 at 10:47 am to kingbob
So you are saying that chefs aren't someone's uncle or cousin?
Posted on 5/24/16 at 10:49 am to Lester Earl
I'm saying that the best cooks are generally ones who do it as a hobby. Dads who are weekend cooks.
It's more of a meal made in the home or backyard more so than in the restaurant kitchen.
It's more of a meal made in the home or backyard more so than in the restaurant kitchen.
This post was edited on 5/24/16 at 10:50 am
Posted on 5/24/16 at 10:52 am to kingbob
quote:
Is it just me or do "chefs" make the worst jambalaya? I find the best is always made by somebody's uncle or cousin. There's only a few caterers that I would trust to make it like T-Wayne or Lamendola's. It seems like every restaurant jambalaya or caterer's jambalaya i've had tasted nasty.
Paging Jambo...LOL
Posted on 5/24/16 at 10:53 am to Spilled Milk
he uses Leblancs to season the meat, but once the water is in its usually garlic powder, salt, black pepper, hot sauce, etc... Im sure theres some other shite Im missing
cooks it basically the same way poche would, and sometimes even uses the Jambalaya Calculator to get his ratios right
cooks it basically the same way poche would, and sometimes even uses the Jambalaya Calculator to get his ratios right
Posted on 5/24/16 at 10:55 am to MrPappagiorgio
No shame in the calculator. I use it sometimes when I'm cooking for more than about 10 people since that requires me to use a bigger pot than I'm used to.
Posted on 5/24/16 at 10:57 am to kingbob
quote:A chef worries about 2 things that most home cooks don't - presentation and being able to hold food to have it ready as soon as someone orders it. That's why they use parboiled rice, I presume. Parboiled rice has an elegant look to it and it can take heat for a long time before it deteriorates. The only problem is it doesn't absorb the taste properly and the rice itself doesn't taste as good.
Is it just me or do "chefs" make the worst jambalaya?
This post was edited on 5/24/16 at 11:01 am
Posted on 5/24/16 at 10:57 am to MrPappagiorgio
quote:
pay attention this weekend if you're out at the Festival a lot of cooks choose to leave the greens on the table
They will cook with it to get the flavor from the celery and bell pepper but won't include it in the ice chest they turn into the judges. It's jambalaya, not salad. No greens...according to JFA royalty.
Posted on 5/24/16 at 11:05 am to doubletap
They will cook with it to get the flavor from the celery and bell pepper but won't include it in the ice chest they turn into the judges. It's jambalaya, not salad. No greens...according to JFA royalty.
So they cook it down separate from the onions...then remove and discard?
So they cook it down separate from the onions...then remove and discard?
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