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Preseason meat for Jambalaya
Posted on 4/12/24 at 1:06 pm
Posted on 4/12/24 at 1:06 pm
Do you guys preseason or marinate your meat the night before for jambalaya or you just go with the seasonings at the time of the cook?
This post was edited on 4/12/24 at 1:09 pm
12
Posted on 4/12/24 at 1:12 pm to TigerDat
With chicken, I first throw a pound of bacon in to get a nice gratin on the bottom of the pot.
Take the bacon out and eat.
Scrape, scrape, scrape the pot while browning the chicken.
Posted on 4/12/24 at 1:16 pm to Shexter
quote:
With chicken, I first throw a pound of bacon in to get a nice gratin on the bottom of the pot.
Take the bacon out and eat.
Scrape, scrape, scrape the pot while browning the chicken
Yes that's how I do it, just was wondering if anyone marinades or seasons there meats prior to cooking
Posted on 4/12/24 at 1:25 pm to TigerDat
Season everything with Leblanc’s
After you add the water, taste it. If the water is slightly too salty, it’s perfect.
After you add the water, taste it. If the water is slightly too salty, it’s perfect.
Posted on 4/12/24 at 1:30 pm to TigerDat
I've researched a lot of jambalaya recipes over the years, and I have rarely, if ever, seen a marinade for the meat. Everybody seasons the meat, sure, but usually that's just before browning.
Posted on 4/12/24 at 1:35 pm to Stadium Rat
you don't need any seasoning on the meat
definitely use the bacon grease
of course you add seasoning with other ingredients if you want but if you overseason it too much it's might get a little spicey
definitely use the bacon grease
of course you add seasoning with other ingredients if you want but if you overseason it too much it's might get a little spicey
Posted on 4/12/24 at 1:39 pm to nicholastiger
I have never pre-seasoned. I don’t see the need. Season as you go.
Posted on 4/12/24 at 1:40 pm to TigerDat
Yes.
Poultry magic for chicken
Pork magic for pork
2-4 hours prior
Poultry magic for chicken
Pork magic for pork
2-4 hours prior
Posted on 4/12/24 at 1:58 pm to SixthAndBarone
quote:
I have never pre-seasoned. I don’t see the need. Season as you go
This is how I've always done it, was just picking some brains to see if others do differently.
Seems everyone is pretty similar, season as your cooking
Posted on 4/12/24 at 8:51 pm to nicholastiger
quote:
you don't need any seasoning on the meat
When I'm cutting up pork the day before I always season it then throw it in gallon ziplocks. Same with the thigh meat after it's cleaned and chunked. Fry the bacon, get some fond built, remove bacon and mange' then throw the seasoned pork in. That's what really builds the fond for me. Deglaze a couple of times along the way until nearly fork tender then push it up the pot and throw the chicken in.
Posted on 4/13/24 at 8:19 am to TigerDat
I just use kosher salt on my pork and chicken, did it that way the first time I made it with the Calc (THANKS STADIUMRAT!) and everyone seems to like it. The seasoning mix in the calc is perfect for me.
Posted on 4/15/24 at 10:00 am to TigerDat
I've done it before if I'm trying to get a headstart the day before, but didn't notice where it made a difference one way or another.
Posted on 4/15/24 at 11:42 am to TigerDat
Marinate your temple meat in Italian dressing and do a 72-hour sous vide or it’s not really jambalaya.
Posted on 4/15/24 at 12:50 pm to TigerDat
I preseason my meat whether I'm cooking a stew, jamabalaya, gumbo, fettuccine...... it makes a difference.
We do chicken dinners for a civic club I'm in. We season our meat on Thursday and cook them on Sunday Morning, the meat comes out so tender and juicy, it makes a big difference.
We do chicken dinners for a civic club I'm in. We season our meat on Thursday and cook them on Sunday Morning, the meat comes out so tender and juicy, it makes a big difference.
Posted on 4/15/24 at 1:19 pm to TigerDat
I've seasoned the pork after cutting it all up a few times.
Haven't really noticed a difference afterwards.
Haven't really noticed a difference afterwards.
Posted on 4/15/24 at 1:59 pm to TigerDat
If I cut up meat the day before I cook it I will season it. I haven’t noticed any change in taste either way but after handling it I think the seasoning especially salt minimizes the chance of spoiling.
Posted on 4/16/24 at 7:19 am to TigerDat
I season all protein before cooking it…
Posted on 4/16/24 at 7:50 am to Gaston
quote:
protein
You season eggs before cooking?
This post was edited on 4/16/24 at 7:53 am
Posted on 4/16/24 at 8:55 am to SixthAndBarone
Herbs de Provence as soon as they’re cracked and in the pan…so technically yes.
Boiling, shrimp or crawfish, that’s the outlier. Or a shell on prep like a bbq shrimp…
Boiling, shrimp or crawfish, that’s the outlier. Or a shell on prep like a bbq shrimp…
Posted on 4/16/24 at 9:35 am to TigerDat
I always cut and season the meat before cooking. Sometimes it's only 30-45 min prior to the cook. Sometimes it's 24 hours.
Allowing some of the moisture to be drawn out of the meat prior to browning is ALWAYS better
Allowing some of the moisture to be drawn out of the meat prior to browning is ALWAYS better
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