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Message
Jambalaya in oven vs burner outside - inconsistent results
Posted on 6/23/22 at 12:48 am
Posted on 6/23/22 at 12:48 am
I have a smaller cast iron pot that I use to make jambalaya inside. Comes out just about perfect. I do it the regular poche way. Prep meats and veggies etc. add stock and let get to boil. then rice then get to hard boil. Let rice pop. Lid on. In oven.
I’ve tried a few times doing it outside with a burner in a big 5 gal aluminum pot and it never comes out as good. I’m assuming it’s a heat issue once I put the lid back on. Process is the exact same way from start to when I put the lid on. And then I usually do it the exact same way after that.
When I take it out the oven after about 25 minutes it’s almost done. Fold it once or twice then back in. Always cones out great. After 25 minutes outside on the burner, there is still a ton of liquid in the pot.
What’s my issue when I do it outside? Is my flame too high? Too low?
ETA: I’m using a banjo burner, not a crawfish jet burner
ETA: not using parboiled rice
I’ve tried a few times doing it outside with a burner in a big 5 gal aluminum pot and it never comes out as good. I’m assuming it’s a heat issue once I put the lid back on. Process is the exact same way from start to when I put the lid on. And then I usually do it the exact same way after that.
When I take it out the oven after about 25 minutes it’s almost done. Fold it once or twice then back in. Always cones out great. After 25 minutes outside on the burner, there is still a ton of liquid in the pot.
What’s my issue when I do it outside? Is my flame too high? Too low?
ETA: I’m using a banjo burner, not a crawfish jet burner
ETA: not using parboiled rice
This post was edited on 6/23/22 at 12:52 am
4
Posted on 6/23/22 at 6:24 am to TackySweater
Aluminum pot and not enough heat most probably.
Posted on 6/23/22 at 8:24 am to TackySweater
Sounds like not enough heat. There’s a lot more to it than saying “it’s the aluminum pot”. For starters, is it a thin pot, like the kind you boil seafood in? My guess is the sides of the pot are not heating up and retaining the heat for the rice that’s on top. You can increase your flame, but then you’re going to burn the bottom.
The obvious solution is to try another pot and see if it helps. But if you don’t have another pot, you can try to boil the rice longer. Boil the rice until just about all the water is gone (stirring the whole time), then cover and cook on a low flame for 30 minutes.
The obvious solution is to try another pot and see if it helps. But if you don’t have another pot, you can try to boil the rice longer. Boil the rice until just about all the water is gone (stirring the whole time), then cover and cook on a low flame for 30 minutes.
Posted on 6/23/22 at 9:09 am to TackySweater
Simply adjust your recipe. Either more rice or less liquid.
Posted on 6/23/22 at 9:55 am to TackySweater
Its the aluminum pot. Get cast iron and you'll have no issue most likely.
Posted on 6/23/22 at 7:05 pm to Tadey
For sure the pot. There is alot going on inside a cast iron dutch oven that a thinner pot can't replicate. I tried to cook a jamb in a heavy stainless pot once and it was a wreck.
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