- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
question about jambalya calculator
Posted on 10/22/24 at 4:51 pm
Posted on 10/22/24 at 4:51 pm
Looking at doing a large pot (multiple pots in our tilt skillet) but looking for 1000 servings.
The only thing I dont understand is how much stock to use. Recipe calls for 166 pounds of rice but not sure about liquid ratio. There is a column on the right but it only goes to 25 gallons.
Anyone have any advice for me? We are cooking for a local church (for my charity Here to Serve). Trying to raise donations for future storm response.
Thanks for any help.
The only thing I dont understand is how much stock to use. Recipe calls for 166 pounds of rice but not sure about liquid ratio. There is a column on the right but it only goes to 25 gallons.
Anyone have any advice for me? We are cooking for a local church (for my charity Here to Serve). Trying to raise donations for future storm response.
Thanks for any help.
9
Posted on 10/22/24 at 4:57 pm to alphaandomega
quote:
Trying to raise donations for future storm response
Man, good on you...but I hate that this is something y'all are having to self-source.
Posted on 10/22/24 at 5:06 pm to alphaandomega
quote:
166 pounds of rice
Mother of god
Posted on 10/22/24 at 5:17 pm to alphaandomega
How big is your pot?
Posted on 10/22/24 at 5:24 pm to alphaandomega
And I was bitching about cubing up 6 pounds of pork butt for one last weekend. This baw needs 112 onions.
Posted on 10/22/24 at 6:38 pm to alphaandomega
2.5 cups per pound X 166 pounds = 415 cups X 2 cups liquid per pound...some where around 207 gallons of liquid.......if I did the math correctly.
Posted on 10/22/24 at 7:07 pm to alphaandomega
35 gallons of water
Posted on 10/22/24 at 7:10 pm to LSU Tiger Bob
16 cups in a gallon, using your recipe it would be about 52 gallons of water, much too moist for me but 207 gallons of water and you going to need a tanker truck
This post was edited on 10/22/24 at 9:16 pm
Posted on 10/22/24 at 7:34 pm to alphaandomega
Good on you baw. Hope y’all raise a lot of money
Posted on 10/23/24 at 9:11 am to alphaandomega
How big is your cooking vessel?
Posted on 10/23/24 at 9:24 am to KosmoCramer
We have a 40 gallon and a 50 gallon tilt skillet.
We were planning on making everything except the rice in the tilt skillets.
We usually make our rice in steam pans in our convection ovens. We can do 22 large pans at a time. We are hoping to cook the rice about 3/4 done and then mix it with the ingredients from the tilt and put them into steam pans for us to hold in the warming cabinet.
We have found that we need to only cook the rice in the ovens to 3/4 done and because they will continue to cook in the warmers. If we cook it completely in the ovens then it gets dry.
We have never done this volume at a single time and I dont want to mess it up.
Any thoughts or advice will be much appreciated.
We were planning on making everything except the rice in the tilt skillets.
We usually make our rice in steam pans in our convection ovens. We can do 22 large pans at a time. We are hoping to cook the rice about 3/4 done and then mix it with the ingredients from the tilt and put them into steam pans for us to hold in the warming cabinet.
We have found that we need to only cook the rice in the ovens to 3/4 done and because they will continue to cook in the warmers. If we cook it completely in the ovens then it gets dry.
We have never done this volume at a single time and I dont want to mess it up.
Any thoughts or advice will be much appreciated.
This post was edited on 10/23/24 at 9:35 am
Posted on 10/23/24 at 9:30 am to questionable
We have a buffalo chopper for cutting our protiens (butts and chicken). It make a shredded consistency that works well. Especially for BBQ sandwiches.
We also have slicers and cubers. We have a vegetable slicer than makes quick work of sausage.
We also have slicers and cubers. We have a vegetable slicer than makes quick work of sausage.
Posted on 10/23/24 at 9:30 am to Stadium Rat
Two tilt skillets 40 and 50 gallon...
Posted on 10/23/24 at 9:55 am to alphaandomega
Sounds like we need someone with huge pot experience to give us their liquid to rice ratio. The JC only goes up to 25 gallons and the ratio at that level is 1.8 to 1. I think some people go as low as 1.3 to 1 with really big pots.
Readers, what are your large pot ratios?
Readers, what are your large pot ratios?
Posted on 10/23/24 at 10:12 am to Stadium Rat
I think the rice should be cooked in the stock, not separately. You will have more flavor that way.
Posted on 10/23/24 at 11:49 am to Stadium Rat
quote:
think the rice should be cooked in the stock, not separately. You will have more flavor that way.
Quite honestly gumbo sounds like the easiest choice lol
Posted on 10/23/24 at 12:02 pm to gaetti15
quote:
Quite honestly gumbo sounds like the easiest choice lol
Yeah but they requested Jambalaya.
I guess we can do it in batches in the tilts. Then put in steam pans and into the warmer.
How much time do yall think a batch will take from start to finish? 1.5-2 hours? Just want to make sure we start early enough but dont want it sitting in the warmers for hours.
Im really out of my element here. Much more proficient at smoking meats (butts and chicken). But I guess we all have to learn sometime.
Just really dont want to mess it up and disappoint anyone.
Posted on 10/23/24 at 12:27 pm to alphaandomega
If you are not cooking jambalya in the traditional sense (you are cooking the rice on its own in the ovens rather than in the pot with everything else) then you should stick to your usual recipe for rice prep. The jambalaya calculator takes into account the ratios for cooking the rice along with the meat/veggies/stock etc. I would stick to what you have done in the past for cooking the rice in the oven.
Posted on 10/23/24 at 12:31 pm to Stadium Rat
I would usually agree, but based on their equipment and the scale they are trying to cook it may not be feasible.
Posted on 10/23/24 at 12:50 pm to alphaandomega
1 gallon of water for every 5 pounds of rice.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News