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3
Posted on 7/24/17 at 7:42 pm to pochejp
quote:
I disagree. You're cooking all the taste out of the sausage. My opinion.
I agree. I add mine right before I add the stock. John Besh doesn't add his until the very end. I'll have to tell him he's been doing it wrong all this time.
Posted on 7/24/17 at 10:31 pm to pochejp
This man knows. We barely brown the sausage, the color comes from browning the pork. Idk how to make any color in a shrimp/sausage jambalaya, reckon that's Kitchen Bouquet time. Just don't serve me one with tomatoes
Posted on 7/25/17 at 10:43 am to pochejp
quote:where is it going? are you draining the pot or something.
I disagree. You're cooking all the taste out of the sausage. My opinion.
You have to treat it like a closed system, not flavor should be lost
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