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Posted on 1/26/17 at 8:17 pm to Tigerpaw123
quote:Yeah I saw that but meant in general. How does one arrive at any given amount?
It was listed in recipe, in this case 1 gallon plus 1/2 pint
Posted on 1/26/17 at 9:07 pm to Geauxtiga
quote:
Yeah I saw that but meant in general. How does one arrive at any given amount?
Trial and error? Most people use a ratio of 1:1.5 a 1:2 of rice to water (by volume) the bigger the pot the lower the ratio. When I do a stove top pot I use 3 cups rice and 5 cups water, when cooking outside I stick to increments of 5 pounds of rice and roughly 1 gallon of water
Posted on 1/26/17 at 9:08 pm to ChrisN
quote:
I'm cooking a jambalaya tomorrow evening for a travel ball fundraiser poker tournament for 30-40 people and needed a quick go to ingredient list.
How did it turn out?
Posted on 1/27/17 at 6:21 am to Tigerpaw123
quote:
5 pounds of long grain rice
10-12 pounds meat total (split between pork or chicken and sausage, I recommend Boston butt or temple)
3 pounds onions
1 8 oz can of Leblancs cajun seasoning
1 gallon plus 1/2 pint of water
same technique, brown meat, then add onions and brown, add water and seasoning, bring to a boil and boil for 5-6 minutes stirring carefully and occasionally, turn down heat and cover for 10 minutes, run paddle around edge to bleed the water to the bottom, cover and cook another 25 minutes, turn off heat uncover and flip
Really solid.
I'll add, be mindful of temperature control when you go to cut heat. Take into account the outside temperature for that early in the morning, if it's in the 30's that could spell raw rice at the top of your pot. Although a 3 gallon pot shouldn't be that bad.
Posted on 1/27/17 at 6:58 am to Tigerpaw123
I'd reverse those times. Simmer for 20-25 minutes, wash the pot, then simmer another 5.
One thing I've found with this exact size batch. It doesn't cook right on the new stove at my new place. It has ring burners-my old house had a commercial range with banjo burners, it made a perfect pot. First try on the new stove made a sticky mess (luckily for forgiving family). Looks like I'll be cooking on the banjo outside from now on. Reason #117 and counting why losing my dream kitchen sucks.
One thing I've found with this exact size batch. It doesn't cook right on the new stove at my new place. It has ring burners-my old house had a commercial range with banjo burners, it made a perfect pot. First try on the new stove made a sticky mess (luckily for forgiving family). Looks like I'll be cooking on the banjo outside from now on. Reason #117 and counting why losing my dream kitchen sucks.
This post was edited on 1/27/17 at 7:00 am
Posted on 1/28/17 at 4:11 pm to Icansee4miles
Guys it turned out real good. To my surprise my pot worked perfectly. No overflow and no mess.
Pretty proud of myself for cooking for that many in 1 pot.
Pretty proud of myself for cooking for that many in 1 pot.
Posted on 1/28/17 at 4:12 pm to ChrisN
If I knew how to post a picture from my iPhone I'd give y'all a preview.
Posted on 1/28/17 at 4:55 pm to ChrisN
So 5 pounds of rice in a 3 gal pot. I would have bet money that you would been up to the rim after the rice was added.
Nice job.
Nice job.
Posted on 1/28/17 at 6:37 pm to doubletap
Posted on 1/28/17 at 6:38 pm to ChrisN
Right before the rice started getting its color.
Posted on 1/28/17 at 7:16 pm to ChrisN
You sure that's a 3 gal pot?
Posted on 1/28/17 at 8:23 pm to doubletap
I'm pretty confident it's a 3 gallon. there's a chance I could be wrong. But I swore when I bought it they told me 3 gallons.
Posted on 1/28/17 at 8:23 pm to ChrisN
I also looked at pictures of the 5 gallon pot and mine looks considerably smaller.
Posted on 1/29/17 at 3:24 am to ChrisN
Dude, i'm pretty sure that's bigger than a 3 gallon pot, just by looking at the paddle and the folding chair in the pic.
To put it in perspective, my Bayou Classic 3 gallon pot can fit on my stove if i really needed it to. (it's actually listed online as 2.75 gallons) ... it sells for 50-65 bucks(pot only) ... so depending on what you paid for the pot in your pic, that should tell you what size you got. Goodwood sells 5 gallon rigs for $255, pot, stand and burner.(i only use that point of reference because you mentioned the purchase of the pot, not because i'm prying about what you paid for it)
Jamb looks like it came out nice, btw ... you get a good pop on that rice?
To put it in perspective, my Bayou Classic 3 gallon pot can fit on my stove if i really needed it to. (it's actually listed online as 2.75 gallons) ... it sells for 50-65 bucks(pot only) ... so depending on what you paid for the pot in your pic, that should tell you what size you got. Goodwood sells 5 gallon rigs for $255, pot, stand and burner.(i only use that point of reference because you mentioned the purchase of the pot, not because i'm prying about what you paid for it)
Jamb looks like it came out nice, btw ... you get a good pop on that rice?
Posted on 1/29/17 at 9:32 am to unclebuck504
No worries. I paid around $220 for the entire rig. Pot burner and all.
And no pop. It was my first time to cook one that big. So I was really concerned with my heat and burning/sticking to the bottom of the pot. So majority of the time lid was off and I was stirring and scraping the bottom. I just continued adding liquid and turning and covered for short periods until it was cooked.
May get hung for doing it that way but next go round I'll try and tinker with my heat more and cover the proper way.
And no pop. It was my first time to cook one that big. So I was really concerned with my heat and burning/sticking to the bottom of the pot. So majority of the time lid was off and I was stirring and scraping the bottom. I just continued adding liquid and turning and covered for short periods until it was cooked.
May get hung for doing it that way but next go round I'll try and tinker with my heat more and cover the proper way.
Posted on 1/29/17 at 4:53 pm to ChrisN
quote:
paid around $220 for the entire rig
... that's a 5 gallon pot you got there, my man.
I'm sure it was fine. IWEI
Posted on 1/29/17 at 6:28 pm to ChrisN
Chris
Trust the process that Tigerpaw laid out...it works. Leaving the lid on is the key to getting the rice to pop and having a little graton at the bottom of the pot is OK.
Trust the process that Tigerpaw laid out...it works. Leaving the lid on is the key to getting the rice to pop and having a little graton at the bottom of the pot is OK.
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