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Started By
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2
Posted on 1/12/19 at 4:42 pm to Lester Earl
Looks better than some of the crap I find here that’s super wet with a red sauce and tastes bland as hell
Posted on 1/12/19 at 5:15 pm to TheZaba
I think the picture looks weird because it looks like there is very little meat
The color of the rice honestly isn’t that bad for a first effort
The color of the rice honestly isn’t that bad for a first effort
Posted on 1/12/19 at 5:16 pm to Lester Earl
quote:Then you have seen multiple people cheat with kitchen bouquet
I mean it prob tastes fine but that looks like no jambalaya I’ve ever seen
That isn’t a bad effort for a newb
Posted on 1/12/19 at 5:30 pm to KosmoCramer
quote:
Whoa, really? I was no where near that. I cooked them for about 5 minutes
Yep, I can cook my onions down for over 20 minutes easily. Won’t burn as long as you don’t have it on extreme high heat and like he said, just have a little water or stock to splash every now and then
ETA: and yep, a little kitchen bouquet is all it takes to fix the color
This post was edited on 1/12/19 at 5:32 pm
Posted on 1/12/19 at 5:33 pm to KosmoCramer
IWEI
The hate here sometimes is great grasshopper!
The hate here sometimes is great grasshopper!
Posted on 1/12/19 at 8:31 pm to NOLATiger71
(no message)
Posted on 1/12/19 at 8:33 pm to NOLATiger71
quote:
Chedballz, since you mentioned it before on one of my post this is only how I do it. In fact recently I was seasoning a larger cast iron pot and rendered my bacon, removed bacon and left the grease. I wanted to see how dark I could make my onions. I sliced 2 large onions and threw into the pot and continuously stirred and added little
water at a time. I was quite shocked how brown and dark these onion got. I browned them way beyond caramelization. They were not black or burnt but it was as dark as a good dark roux. Yes, it did take sometime.
What is best way to season cast iron??
Posted on 1/12/19 at 10:18 pm to Jim bean xxx
Someone posted couple of weeks ago a video of some guy. I also incorporated a few tricks from others on here:
1. Soap down and scrub pot, then rinse
2. Upside down I baked it 400 degrees, turned off oven until cool
3. Crisco oil all over and back in oven
4. 3 more times as stated above
5. Cooked a pack of bacon down wipeing all inside until bacon is crisp and remove
6. Slice onions and cook down wiping sides
7. Rinse and cook in it
This was what I did this time on a new pot.
1. Soap down and scrub pot, then rinse
2. Upside down I baked it 400 degrees, turned off oven until cool
3. Crisco oil all over and back in oven
4. 3 more times as stated above
5. Cooked a pack of bacon down wipeing all inside until bacon is crisp and remove
6. Slice onions and cook down wiping sides
7. Rinse and cook in it
This was what I did this time on a new pot.
Posted on 1/13/19 at 12:11 am to lsupride87
quote:
Then you have seen multiple people cheat with kitchen bouquet
What? My jambalayas are very dark and I don't use food coloring?
Posted on 1/13/19 at 8:50 am to Fourteen28
quote:Its also not one of your first attempts
What? My jambalayas are very dark and I don't use food coloring?
Posted on 1/13/19 at 9:16 am to KosmoCramer
The most important question, how did it taste?
Posted on 1/13/19 at 10:17 am to jmon
It tasted very good!
Next time I'll definitely cook down the vegetables much more.
Next time I'll definitely cook down the vegetables much more.
Posted on 1/13/19 at 11:05 am to KosmoCramer
I used the same pot, runningtiger, and had the same results. Tasted good, but lighter in color than I wanted it to be.
Posted on 1/13/19 at 11:12 am to KosmoCramer
quote:
Tastes very good,
Thats all that matters in the end unless you're cooking in a competition. Your rice popped perfectly. Well done.
Posted on 1/13/19 at 11:23 am to KosmoCramer
You done good, Kosmo.
Posted on 1/13/19 at 2:22 pm to pochejp
quote:
Thats all that matters in the end unless you're cooking in a competition. Your rice popped perfectly. Well done.
Thank you!!
I think if I do the onions better, it might pass for an authentic jambalaya.
Posted on 1/13/19 at 2:40 pm to KosmoCramer
quote:
Whoa, really? I was no where near that. I cooked them for about 5 minutes ?
Yes, it takes me way longer to get my onions right than to brown my meat. Brown deglaze, brown, deglaze and keep after it till the past carmelized.
Valiant effort for your first attempt. My first couple jambalaya came out light.
Posted on 1/13/19 at 2:47 pm to CHEDBALLZ
Gotcha.
That was definitely the problem.
That was definitely the problem.
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