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Keeping a jambalaya warm
Posted on 5/2/19 at 7:26 pm
Posted on 5/2/19 at 7:26 pm
Cooking one soon in a 10 gallon cast iron pot. I need to cook it about 6 hours before a graduation party. What’s the best way to keep it warm after cooking it to serve that many hours later?
This post was edited on 5/2/19 at 7:30 pm
8
Posted on 5/2/19 at 7:34 pm to GTD
I would cook it prior and pan it up to reheat closer to event time. That’s a long time to keep rice at that temperature with adding moisture along the way.
Posted on 5/2/19 at 9:23 pm to GTD
Electric Roaster(s)
This post was edited on 5/2/19 at 9:25 pm
Posted on 5/3/19 at 5:58 am to GTD
I went on a big camping trip last year. One of the guys made a big jambalaya (at home) on Friday afternoon and packed it in a heavy duty Styrofoam cooler (completely full).
He had used duct tape to seal it up. On Saturday afternoon, he opened it up and it was still steaming hot and the rice was fine.
I haven't tried it myself to see how long it would hold, but I imagine you could get 6 hours no problem.
David
He had used duct tape to seal it up. On Saturday afternoon, he opened it up and it was still steaming hot and the rice was fine.
I haven't tried it myself to see how long it would hold, but I imagine you could get 6 hours no problem.
David
Posted on 5/3/19 at 8:28 am to Swine Spectator
I've cooked it that long in advance in my 10 Gallon for Football team homecoming events and it was still warm. I think I just wrapped it in towels in my trunk.
Posted on 5/3/19 at 8:34 am to Booyow
quote:
Electric Roaster(s)
I have a NESCO and it is great for cooking, warming, and keeping things warm to serve over a long period of time.
Mine holds 3 gallons of product but it is a good 15 years old and my brother-in-law got one recently that holds 4 gallons.
On warm, it has a pan that you put the product in and in the appliance itself, you put about 1 inch of water that heats up and keeps the food warm once the pan is replaced.
Posted on 5/3/19 at 11:22 am to GTD
I would just close the pot lid tight and let it be, cast iron retains heat very well and it should still be warm when you eat it, if not room temp jambalaya aint bad either
if not the ice chest method will work great, get a large oven bag to put it in (they make them big enough to fit a 48 qt ice chest)
if not the ice chest method will work great, get a large oven bag to put it in (they make them big enough to fit a 48 qt ice chest)
Posted on 5/4/19 at 12:15 am to GTD
Yeti
Posted on 5/4/19 at 11:10 am to Swine Spectator
quote:
...Friday afternoon to Saturday afternoon...
Holy hell, that's scary--bacteria breeding ground!
Apparently no one died, but I wouldn't touch that.
food rules consider 4 hours or less ideal, 6+ is pushing it, but should be OK. A thick bottom cast iron full of jam will probably keep warm all by its lonesome that long, but the product at the bottom of the pot may lose some integrity.
As mentioned, bagged up in a quality Yeti style chest will also do the trick.
Posted on 5/4/19 at 3:51 pm to GTD
what about the cooler smell...does it effect the taste at all
Posted on 5/5/19 at 9:24 am to Jim bean xxx
quote:
what about the cooler smell...does it effect the taste at all
If the cooler smells like Redfish Residue and Keystone Light, then it sure will....Gotta be super clean/bleached/dried.
Also, using the oven food bags that were mentioned would help with heat retention as well as keeping away any off odors.
Posted on 5/5/19 at 10:10 am to GTD
You can't keep it warm for 6 hours. The rice will be mush. Cook everything but the rice in advance and put the rice in right before the party. It will be much better that way.
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