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Cooking a Pastalaya-Timing Question
Posted on 9/4/19 at 6:57 am
Posted on 9/4/19 at 6:57 am
I am cooking a pastalaya for a party during the LSU game. I was going to use the Jambalaya Calculator recipe (unless anyone has a better one). I've only cooked one once before and I used this recipe with good results. The previous time I subbed noodles for Orzo.
My question is, how early can I cook it to serve later that night. I would like to cook it prior to the Clemson/TAM game if possible. How can I best achieve that and have it still taste good?
My question is, how early can I cook it to serve later that night. I would like to cook it prior to the Clemson/TAM game if possible. How can I best achieve that and have it still taste good?
2
Posted on 9/4/19 at 7:10 am to Bigryno7
If you wanted you could cook down all of the meat, onions, etc and then kill it. Come back at half time of the Clemson aTm game, get it going again, add the necessary liquids, bring to a boil, add noodles, shut it off and server for the LSU game
Should be able to do most of that work during half time
Should be able to do most of that work during half time
Posted on 9/4/19 at 7:31 am to mylsuhat
Agree with the above. The browning is what takes time. The noodles will cook fast.
Posted on 9/4/19 at 8:26 am to mylsuhat
The problem is that I will be downtown. Maybe I can see about bringing a burner or outdoor kitchen and firing it up somewhere.
Posted on 9/4/19 at 3:10 pm to Bigryno7
quote:
My question is, how early can I cook it to serve later that night.
The problem with keeping pastalaya hot for long periods of time is the pasta continues to cook and absorb water and will either dry out of become mush if it has enough water to do so. The suggestion above of cooking everything up to the point of adding the noodles and then turning off until you are ready is a great suggestion. You could do that the night before and just reheat it the next day at the site. A good heavy cast iron pot will keep heat for a long time if you cover it after servings.
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