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Started By
Message
Gratin/Fond Question
Posted on 2/28/24 at 12:48 pm
Posted on 2/28/24 at 12:48 pm
I was making jambalaya Gonzalez style the other day and I had trouble getting the meat to stick to the bottom of the pot. I left the chicken there for what I thought was the right amount of time to stick but it never did. Whatever I tried I could not create gratin. I was using an enameled cast iron over medium heat.
Is this a pot issue? Or did I not have a high enough heat?
Is this a pot issue? Or did I not have a high enough heat?
7
Posted on 2/28/24 at 12:52 pm to Dale Sturtevant
quote:
enameled
quote:
a pot issue
Posted on 2/28/24 at 1:08 pm to Dale Sturtevant
quote:
enameled
Ding, Ding, Ding
Posted on 2/28/24 at 1:15 pm to Shexter
I assumed that’s what it was. But figured I’d consult the food and drink board in case I was overlooking something else. Thanks
Posted on 2/28/24 at 1:31 pm to Dale Sturtevant
I've used enameled dutch oven before. Get it decently hot. Bit of oil in the bottom and it should be almost smoking. Dust the chickens with flour and/or cavenders. Brown like three at a time. 2-4 minutes each side. Use brandy or white wine to deglaze.
Posted on 2/28/24 at 1:46 pm to Shexter
Hmm. Interesting. I use the black pot for jambalaya, but I've built plenty of fonds in my enameled pot when I've made short ribs, braised pork, etc.
Posted on 2/28/24 at 1:54 pm to Dale Sturtevant
Was your pot overcrowded? If so, you have to increase the cook time to burn off the additional moisture.
Like LL, I've not had trouble getting fond in an enameled pot.
Like LL, I've not had trouble getting fond in an enameled pot.
Posted on 2/28/24 at 1:56 pm to Dale Sturtevant
quote:
jambalaya Gonzalez style
what the hell is this....... 
Posted on 2/28/24 at 2:07 pm to CarRamrod
quote:
what the hell is this.......
You aren't new here, baw. It's one of the most famous threads on this board...
Jambalaya - Gonzales Style with pics
Posted on 2/28/24 at 2:08 pm to CarRamrod
quote:quote:
jambalaya Gonzalez style
what the hell is this.......
Posted on 2/28/24 at 2:27 pm to SUB
must of missed that one.
Posted on 2/28/24 at 2:34 pm to LouisianaLady
I get fond in my enameled pots also. Sounds like it could be more of an overcrowding issue.
Posted on 2/28/24 at 3:03 pm to CarRamrod
quote:
must of missed that one
It brings all the girls to the yard.
Posted on 2/28/24 at 3:29 pm to TigerFanatic99
Thanks for the responses. I was probably over crowding the pot.
Posted on 2/28/24 at 3:44 pm to SUB
I wish the pics in the thread still worked.
Posted on 2/28/24 at 6:44 pm to Stexas
quote:
I wish the pics in the thread still worked.
Seriously. I've made this but would like to see what the original looked like.
This post was edited on 2/28/24 at 6:46 pm
Posted on 2/28/24 at 8:50 pm to Stexas
quote:
I wish the pics in the thread still worked.
Pretty sure it’s the pics that are used in the jambalaya calculator process section.
Posted on 2/28/24 at 8:54 pm to Emteein
I believe this is correct, but Rat can confirm if he opens this thread
Posted on 2/28/24 at 9:42 pm to Dale Sturtevant
I’ve had so much fond in my le creuset, I was worried liquid wouldn’t deglaze. Need smoking hot oil/bottom and cook meat in batches
Posted on 2/28/24 at 10:12 pm to CarRamrod
quote:
jambalaya Gonzalez style
what the hell is this.......
Prepared while cruising a high school for chicks, plus
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