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Started By
Message
Another Jambalaya Question for the Experts Here
Posted on 11/1/17 at 3:05 pm
Posted on 11/1/17 at 3:05 pm
When you're cooking a large pot, how much time do you allow from start to serving? Assume the cutting and chopping is done beforehand.
For 5 Gallons?
For 10 gallons?
15?
Bigger pots?
For 5 Gallons?
For 10 gallons?
15?
Bigger pots?
This post was edited on 11/1/17 at 3:06 pm
5
Posted on 11/1/17 at 3:31 pm to Stadium Rat
About 2.5 - 3 hrs for 5 pounds of rice, about 3 hrs for 10-15 or even 20 pounds of rice. About 3.5 hours for 30+ pounds of rice. I cooked 40 pounds of rice last Friday that took almost 4 hours, but I was having issues with the wind.
The more meat you have, the longer it takes to brown. I also cook the onions longer when using frozen onions because they make so much water.
The more meat you have, the longer it takes to brown. I also cook the onions longer when using frozen onions because they make so much water.
Posted on 11/1/17 at 4:07 pm to doubletap
Thanks
Posted on 11/1/17 at 4:19 pm to Stadium Rat
quote:
Assume the cutting and chopping is done beforehand.
Including the cubing of the beef?
Posted on 11/1/17 at 4:32 pm to Martini
quote:Yeah all of it.
quote:
Assume the cutting and chopping is done beforehand.Including the cubing of the beef?
Posted on 11/1/17 at 4:38 pm to Stadium Rat
I don't know. Never used cubed beef in a jambalaya.
Posted on 11/1/17 at 4:43 pm to Stadium Rat
3 hours
This post was edited on 11/1/17 at 4:45 pm
Posted on 11/1/17 at 4:48 pm to Martini
OK, that flew right past me.
Posted on 11/1/17 at 5:18 pm to Stadium Rat
Honest question, do you think it makes a difference if you chop all the veggies regular size with a knife or run everything through a food processor and cut them almost to a mash
Posted on 11/1/17 at 5:30 pm to Stadium Rat
I’ve never timed it. Usually, I have my pork cut up and marinated, because I use wild hog that I’ve shot. When I’m being good and lazy, I use Guidry’s chop.
If I alone had to debone a prom shoulder and chop veggies, that’d take at minimum 3-4 hours with cool time for everything.
If I alone had to debone a prom shoulder and chop veggies, that’d take at minimum 3-4 hours with cool time for everything.
Posted on 11/1/17 at 6:14 pm to Boston911
quote:I don't think it matters, by the time the jambalaya is cooked, the veggies have pretty much given up all their liquid and basically disappear into the rice.
do you think it makes a difference if you chop all the veggies regular size with a knife or run everything through a food processor and cut them almost to a mash
Posted on 11/1/17 at 8:42 pm to Stadium Rat
Cutting and chopping done already? 120min.
Cutting done and cheat and use rotisserie chicken? 90 min
Cutting done and cheat and use rotisserie chicken? 90 min
Posted on 11/2/17 at 7:53 am to Martini
quote:
Including the cubing of the beef?
You put beef in Jambalaya?
Posted on 11/2/17 at 9:47 am to shawnlsu
quote:
You put beef in Jambalaya?
He was trolling Stadium Rat.
Posted on 11/2/17 at 11:00 am to Stadium Rat
I'd argue that from 5 gallon pots on up to 20 gallons should roughly take the same time if you're using the same processes. The popping period and steaming period should be the same amount of time regardless.
Roughly 8 minutes to pop, 30-45 minutes of steaming depending if you bleed or not
Browning meats should be about the same across the sizes
Veggies are the only variable that's hard to put a consistent time frame on because you never know how much water you need to cook out
Roughly 8 minutes to pop, 30-45 minutes of steaming depending if you bleed or not
Browning meats should be about the same across the sizes
Veggies are the only variable that's hard to put a consistent time frame on because you never know how much water you need to cook out
Posted on 11/2/17 at 12:13 pm to LSUsmartass
quote:
I'd argue that from 5 gallon pots on up to 20 gallons should roughly take the same time if you're using the same processes.
My experience with 5 gallon pots is they seem to finish faster than 15-20 gallon pots. 8 pounds of temple meat seems to brown faster than 30 pounds of temple meat.
My general rule of thumb is about 3 hours for just about any jambalaya (not a mini pot or stove top pot).
1 hour to brown the meat. This includes removing the oil after the meat is browned.
1 hour to cook the onions (and sausage).
1 hour for the rice. That includes bringing the water to a boil, tasting and adjusting the water, skimming grease and popping, steaming, bleeding, flipping and resting the rice.
If I'm ahead of schedule, I will cover and kill the fire after the water has come to a boil but before adding the rice. Re-start about 45 min before serving time and your good to go.
This post was edited on 11/2/17 at 12:57 pm
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