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Started By
Message
Cooking gumbo in a jambalaya pot
Posted on 2/23/10 at 12:54 pm
Posted on 2/23/10 at 12:54 pm
do'able?
4
Posted on 2/23/10 at 12:56 pm to Coon
never did it in mine, but seen others do it.
Posted on 2/23/10 at 12:57 pm to chackbay
i'm contemplating a 4-6 gal jambalaya pot and i'd like to use it for more than just a large jambalaya every few months.
Posted on 2/23/10 at 1:02 pm to Coon
Very doable.. I have a 5 gallon that I use for gumbo and jambalaya. Hell you can even fry a turkey in one if you want.
Posted on 2/23/10 at 1:02 pm to Coon
What is the reason some people say you should not make a roux in a black iron pot?
Posted on 2/23/10 at 1:04 pm to Y.A. Tittle
That's a new one on me. I make roux in black iron all the time.
Posted on 2/23/10 at 1:04 pm to Y.A. Tittle
quote:
What is the reason some people say you should not make a roux in a black iron pot?
you asking me or just in general? i make mine in a black iron pot or skillet evrey time.
Posted on 2/23/10 at 1:05 pm to Coon
I've done it before, and not had a problem either.
I've seen people say it, though.
I've seen people say it, though.
Posted on 2/23/10 at 1:06 pm to Y.A. Tittle
quote:
you should not make a roux in a black iron pot?
Dont think I have ever heard this..
Posted on 2/23/10 at 1:08 pm to Y.A. Tittle
Are they maybe cooking something Creole with tomatoes in it? I know you wouldn’t want to stew tomato in a black iron pot.
Posted on 2/23/10 at 1:20 pm to Coon
I only have one pot and yes I cook both in there.. why wouldnt you?
Posted on 2/23/10 at 1:21 pm to Y.A. Tittle
I'd say it's the opposite. I always make my roux in a cast iron for even heat distribution. Keeps your roux from burning on hot spots.
This post was edited on 2/23/10 at 1:22 pm
Posted on 2/23/10 at 1:22 pm to Woody
Maybe I'm crazy, but I swear I've seen more than a couple of folks spout that as some sort of supposed maxim.
Posted on 2/23/10 at 1:31 pm to Y.A. Tittle
quote:
i'm contemplating a 4-6 gal jambalaya pot and i'd like to use it for more than just a large jambalaya every few months.
coon, my advice is if you want a 5 gallon then buy a 10 gallon. you will have more room, you don't have to worry about spilling.[headroom]
esp if this is going to be your only pot. there will be a time you will want to cook big.
Posted on 2/23/10 at 1:31 pm to Y.A. Tittle
About the only thing I hear often not to do with cast iron is to cook foods with high acid content since it can dammage your pot.
Frying in it is probably the best thing you can do for your pot seasoning wise.
Worse things would be making a big long simmering marinara sauce or heating it up really hot and throw ice water in it.
Frying in it is probably the best thing you can do for your pot seasoning wise.
Worse things would be making a big long simmering marinara sauce or heating it up really hot and throw ice water in it.
Posted on 2/23/10 at 1:54 pm to Y.A. Tittle
quote:I'm guessing because they are dumb?
What is the reason some people say you should not make a roux in a black iron pot?
Posted on 2/23/10 at 1:55 pm to Catman88
quote:Add making a cream based sauce in it,too. Guilty...
Worse things would be making a big long simmering marinara sauce or heating it up really hot and throw ice water in it.
This post was edited on 2/23/10 at 2:09 pm
Posted on 2/23/10 at 1:57 pm to chackbay
quote:
coon, my advice is if you want a 5 gallon then buy a 10 gallon. you will have more room, you don't have to worry about spilling.[headroom]
esp if this is going to be your only pot. there will be a time you will want to cook big.
Well, I currently have access to 4, 6, and 10 gallon pots. I was looking to get something middle of the road that I can use for random stuff. For the once or twice a year instance when I’d cook for a lot of folks, I could get the 10 gal. I’m just looking for something that I can bust out on a Friday afternoon when I get a wild hair up my arse and decide “hey, I think I’m gonna cook _____” and I don’t have to drive to v-town, get the pot, drive back to unincorporated Lafourche, then cook.
Posted on 2/23/10 at 1:59 pm to Y.A. Tittle
Don't tell Savoie's that.....
The third reason that makes our Roux so unique, is our cooking process. Our custom made black iron pots mimic the way our ancestors stirred Roux on their cook tops.
LINK
The third reason that makes our Roux so unique, is our cooking process. Our custom made black iron pots mimic the way our ancestors stirred Roux on their cook tops.
LINK
Posted on 2/23/10 at 2:06 pm to chackbay
What if he wanted to cook a jambalaya but a 5 gallon jambalaya and not a 10 gallon? Wouldnt he run into issues with how much water to add etc?
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