- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Cooking Boudin help
Posted on 11/27/18 at 12:02 pm to SmokedBrisket2018
Posted on 11/27/18 at 12:02 pm to SmokedBrisket2018
used to be more common to stuff it with fresh ground raw meat and when boiling the rice absorbs the fluids from the meat. More common now to stuff it precooked and add liquids/fats to the boudin, then you basically just reheat it. My grandmother used to own a store and we made fresh boudin the old way every Saturday morning.
2
Posted on 11/27/18 at 12:35 pm to MamouTiger65
Awesome. Never have seen this. Was probably better back then.
Posted on 11/27/18 at 12:53 pm to MamouTiger65
quote:
used to be more common to stuff it with fresh ground raw meat and when boiling the rice absorbs the fluids from the meat.
Well my question was justified after all. Lots of smugness in this thread. ;)
Posted on 11/27/18 at 2:22 pm to Tigertown in ATL
quote:
Well my question was justified after all. Lots of smugness in this thread. ;)
We mock what we don't understand. Just because we have not seen it does not make it real. I would take the person's word for it on the phone.
Posted on 11/27/18 at 2:22 pm to Tigertown in ATL
boudin is cooked when put into the casing, you're literally just heating it up
Posted on 11/27/18 at 2:37 pm to ZeekFreak
quote:Not if the pork is still raw, which is basically the OP question.
boudin is cooked when put into the casing, you're literally just heating it up
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News