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Started By
Message
1st time cooking large jambalaya
Posted on 4/22/21 at 3:42 pm
Posted on 4/22/21 at 3:42 pm
I have to cook a jambalaya this weekend for a birthday party for about 30 to 40 people. This will be my first time using my 10 gallon pot that I will cook outside on.
Is there any tips that you can lend me?
I think the most difficult thing it’s going to be getting the rice cooked at a good consistency. I’ve heard some people say they cook regular rice in the pot until they found out how much water to liquid they will need for their big pot so I will try that tonight.
Is there any tips that you can lend me?
I think the most difficult thing it’s going to be getting the rice cooked at a good consistency. I’ve heard some people say they cook regular rice in the pot until they found out how much water to liquid they will need for their big pot so I will try that tonight.
Posted on 4/22/21 at 3:49 pm to The Dunder Mifflin
search jambalaya calculator that is on this board
Posted on 4/22/21 at 3:50 pm to nicholastiger
quote:
search jambalaya calculator that is on this board
Its in the pinned recipe thread at the top of the board for easy reference.
Posted on 4/22/21 at 3:58 pm to nicholastiger
Seems like he's wanting advice on using a big pot...not so much a recipe.
Wish I could help, but I've never used a pot that big.
Wish I could help, but I've never used a pot that big.
Posted on 4/22/21 at 3:59 pm to SUB
quote:
Seems like he's wanting advice on using a big pot...not so much a recipe.
I think the question centers around the liquid to rice ratio in a big pot which the calculator would answer.
Posted on 4/22/21 at 3:59 pm to SUB
quote:
Seems like he's wanting advice on using a big pot...not so much a recipe.
Wish I could help, but I've never used a pot that big.
Yeah I think his best bet is the calculator. Has a few tips and it nails the ratios. Probably tigerdroppings.com's greatest achievement after outting geaux judge.
Posted on 4/22/21 at 4:04 pm to The Dunder Mifflin
1)Use the calculator,
2) take your time, you can’t do this in under an hour.
3) don’t over fill the pot when browning meat.
2) take your time, you can’t do this in under an hour.
3) don’t over fill the pot when browning meat.
Posted on 4/22/21 at 4:09 pm to CoachChappy
The recipe I think I’m good on it’s mostly the cooking of the rice. I know some people who keep the lid off and keep stirring and folding in their rice while the water is boiling until it stops absorbing then they put the lid on. Then I know some people who once they put the rice in they crank the heat up and once it comes to a roaring boil they put the lid back on and put it on simmer. So the big question I have is regarding the heat on cooking the rice
Posted on 4/22/21 at 5:31 pm to The Dunder Mifflin
quote:
So the big question I have is regarding the heat on cooking the rice
I cook it kid off until I see it “popping” or all the water is almost gone. That’s when I cut the fire and cover for 30-45 minutes and threaten to murder anyone who touches the pot.
Posted on 4/22/21 at 6:13 pm to CoachChappy
quote:
I cook it kid off until I see it “popping” or all the water is almost gone.
This and skim that foam off while it’s coming up to boil
Posted on 4/22/21 at 8:14 pm to The Dunder Mifflin
1 gallon of water per 5 pounds of rice with 10 pounds of total meat
After browning meat and onions, add water and cook till meat is tender, season accordingly (1 can of LeBlancs creole seasoning per 5 pounds of rice) bring to a rolling boil add rice, slowly and carefully stir only once every 30-45 seconds for about 8 minutes until rice turns opaque and “most” water absorbed, put lid on and cut heat to about as low as it can go (should still see steam coming out of lid but not blowing out) for 10 minutes, then take lid off and bleed the fluid down by running your paddle around the edge of the pot but not disturbing the rice, re cover and let go for another 20 minutes on low heat, take lid off and carefully flip the rice turn heat off and let sit for another 20-30 minutes
After browning meat and onions, add water and cook till meat is tender, season accordingly (1 can of LeBlancs creole seasoning per 5 pounds of rice) bring to a rolling boil add rice, slowly and carefully stir only once every 30-45 seconds for about 8 minutes until rice turns opaque and “most” water absorbed, put lid on and cut heat to about as low as it can go (should still see steam coming out of lid but not blowing out) for 10 minutes, then take lid off and bleed the fluid down by running your paddle around the edge of the pot but not disturbing the rice, re cover and let go for another 20 minutes on low heat, take lid off and carefully flip the rice turn heat off and let sit for another 20-30 minutes
Posted on 4/22/21 at 8:21 pm to The Dunder Mifflin
Add you stock
Bring it to a boil
Add your rice
Keep it boiling and stirring a little till the rice starts "riding" the bubbles
Turn fire down to a low simmer
Cover
Cook for 20 minutes
Fold
Put cover back on
Let rest 5-10 minutes
Bring it to a boil
Add your rice
Keep it boiling and stirring a little till the rice starts "riding" the bubbles
Turn fire down to a low simmer
Cover
Cook for 20 minutes
Fold
Put cover back on
Let rest 5-10 minutes
Posted on 4/22/21 at 10:41 pm to CHEDBALLZ
I cooked 5 pounds of rice tonight to try out the bigger pot. I folded the rice over for about ten minutes once I put the rice in the water. Once the water was absorbed, I cut the heat down and out the lid on for 15 minutes. After the time was done, I folded the rice over again to see if it was sticking (which it was a little bit). I lowered the fire down a little bit more, but the lid on for another 30 minutes. Rice seemed cooked. I will try one more time tomorrow.
Posted on 4/23/21 at 6:42 am to The Dunder Mifflin
quote:
cut the heat down and out the lid on for 15 minutes
I cut my heat completely off once I cover my rice. Leave covered 30 minutes.
Uncover roll it once then cover again 5 minutes and its perfect each time with no sticking or brown bits on the bottom
Posted on 4/23/21 at 7:59 am to The Dunder Mifflin
Getting the fire low enough is key to keep rice from burning/sticking.
Boil it until the rice "pops" or "rides the bubbles" like the other guy said.
At that point you can turn the fire completely off is you want.
Also, stop taking the top off during the steaming process. Just let it sit for 20-30 min.
Boil it until the rice "pops" or "rides the bubbles" like the other guy said.
At that point you can turn the fire completely off is you want.
Also, stop taking the top off during the steaming process. Just let it sit for 20-30 min.
Posted on 4/23/21 at 8:30 am to The Dunder Mifflin
The calculator details this step by step how long and when you need to do what. Follow the calculator exactly for your first jambalaya then you can change stuff arse you wish on the next cooks.
Posted on 4/23/21 at 8:52 am to The Dunder Mifflin
Video for 5 gallon jambalaya. The execution is the same.
Trigger warning: He uses browning sauce and par boiled rice.
ETA: Typically when I make it for myself or family I'm a purist, but if I'm making it for 30-40 people (especially for the first time) the risk isn't worth it. Use whatever cheats/methods that make it foolproof.
Trigger warning: He uses browning sauce and par boiled rice.
ETA: Typically when I make it for myself or family I'm a purist, but if I'm making it for 30-40 people (especially for the first time) the risk isn't worth it. Use whatever cheats/methods that make it foolproof.
This post was edited on 4/23/21 at 9:43 am
Posted on 4/23/21 at 11:35 am to The Dunder Mifflin
Do you have some aversion to using the calculator? It's really easy. Put in the number of servings you need and the size of your pot.
Follow the detailed instructions and you'll get an outstanding pot of jambalaya.
I have at least a dozen testimonials from first time big pot jam cookers confirming it works.
Here's the link:
Jambalaya Calculator
Follow the detailed instructions and you'll get an outstanding pot of jambalaya.
I have at least a dozen testimonials from first time big pot jam cookers confirming it works.
Here's the link:
Jambalaya Calculator
Posted on 4/23/21 at 12:32 pm to The Dunder Mifflin
Some buddies and I use a 28 gallon cast iron pot to cook a jambalaya for approx 120 people. We mostly just use a steady medium heat to avoid burning anything. Allow it to cook but stir occasionally. We also use parboiled rice (25 lbs) which tends to make things easier and we've always gotten wonderful reviews.
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