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Message
Reheating Jambalaya in a Dutch Oven/Irony/Rust Taste Concerns
Posted on 8/20/20 at 11:55 pm
Posted on 8/20/20 at 11:55 pm
Firstly,
I want to first thank this board for all the awesome recipes and recommendations. I used the F&D recipe book to make a great jambalaya recipe that I did a test run earlier this week. It was great! I have a housewarming on Saturday, and I'm going to make it again tomorrow. The reason why I'm making it tomorrow is that it stinks up my place for at least a day doing it. I wanted to make the recipe like I did in a Lodge cast iron dutch oven tomorrow and refrigerate it in the evening to reheat it in the oven at 200 degree on Saturday evening.
I am unsure whether this is a good idea. I talked to a friend who is a great poster on here, and he said that it would be okay if I sprinkled water every 15 minutes in the onto the jambalaya while it's in the oven to prevent the rice from drying out. Here's the issue: When I was throwing out the rest of the jambalaya from the dutch oven (from the test run), there were bits or it stuck bottom of the pot that just tasted irony/metallic. I'm scared that if I do reheat the jambalaya while sprinkling water, that this flavor will spread everywhere... Is that metallic tasting bit at the bottom of the pot normal? and if so, is it okay to reheat it in the oven while using the prescribed method?
Apologies if I sound inexperienced. I am learning.
I want to first thank this board for all the awesome recipes and recommendations. I used the F&D recipe book to make a great jambalaya recipe that I did a test run earlier this week. It was great! I have a housewarming on Saturday, and I'm going to make it again tomorrow. The reason why I'm making it tomorrow is that it stinks up my place for at least a day doing it. I wanted to make the recipe like I did in a Lodge cast iron dutch oven tomorrow and refrigerate it in the evening to reheat it in the oven at 200 degree on Saturday evening.
I am unsure whether this is a good idea. I talked to a friend who is a great poster on here, and he said that it would be okay if I sprinkled water every 15 minutes in the onto the jambalaya while it's in the oven to prevent the rice from drying out. Here's the issue: When I was throwing out the rest of the jambalaya from the dutch oven (from the test run), there were bits or it stuck bottom of the pot that just tasted irony/metallic. I'm scared that if I do reheat the jambalaya while sprinkling water, that this flavor will spread everywhere... Is that metallic tasting bit at the bottom of the pot normal? and if so, is it okay to reheat it in the oven while using the prescribed method?
Apologies if I sound inexperienced. I am learning.
7
Posted on 8/21/20 at 2:30 am to rpr4695
When you cook the jamb, don't let it sit in that pot until you reheat it. You can't let cooked food sit in cast iron for a long period of time like that, or it will get that metallic flavor you're talking about.Take it out of the pot, put it in a tupperware container or two, and clean the pot.
Then when you reheat it a day later, you should be fine using the method you laid out, but personally I would reheat it in the microwave in batches and then just put it in the cast iron for presentation. If you need to keep it warm, put the pot in the oven with the lid on at a really low temp until serving.
Jambalaya reheats better in the microwave than on a stove top. The adding of the water can mess with the rice consistency and make it wet and mushy, whereas the microwave will just give it a nice steam and have everything warm, moist, and fluffy.
Also, you might want to make sure you have a really good season on that pot.
Then when you reheat it a day later, you should be fine using the method you laid out, but personally I would reheat it in the microwave in batches and then just put it in the cast iron for presentation. If you need to keep it warm, put the pot in the oven with the lid on at a really low temp until serving.
Jambalaya reheats better in the microwave than on a stove top. The adding of the water can mess with the rice consistency and make it wet and mushy, whereas the microwave will just give it a nice steam and have everything warm, moist, and fluffy.
Also, you might want to make sure you have a really good season on that pot.
This post was edited on 8/21/20 at 2:32 am
Posted on 8/21/20 at 4:46 am to unclebuck504
quote:
Jambalaya reheats better in the microwave than on a stove top.
Personally, I like it better microwaved than fresh. Sometimes I don't even eat any the night I make it and just throw it straight in the fridge.
Posted on 8/21/20 at 6:55 am to rpr4695
1) now you’ve experienced why inferior vent hoods and the utterly useless combo microwave/hood are so loathed by people who cook frequently. A decent vent hood would leave you with little/no cooking smell.
2) as was said upthread, do not store or reheat the jambalaya in a cast iron pot. Put it in a storage container, or a non-reactive oblong baking dish. An inexpensive large Pyrex baking dish would allow you to store the jamb and then reheat in the oven without transferring it, and it’s nice enough to serve from the same dish.
3) put me in the camp of people who don’t like reheated jambalaya. It always seems to dry out or get hard.
4) grits and NO style grillades is another great dish for a party. You can make a huge amount of grits overnight in a crockpot, and the grillades improve upon make ahead and reheating....they hold welll in a chafing dish or another crock pot, if you are having guests come and go over a longer period of time.
Practice makes perfect; making the same thing over and over is the only way to become an intuitive cook rather than a recipe follower. Good on ya for learning to do it from scratch and not resorting to a boxed mix or ordering out.
2) as was said upthread, do not store or reheat the jambalaya in a cast iron pot. Put it in a storage container, or a non-reactive oblong baking dish. An inexpensive large Pyrex baking dish would allow you to store the jamb and then reheat in the oven without transferring it, and it’s nice enough to serve from the same dish.
3) put me in the camp of people who don’t like reheated jambalaya. It always seems to dry out or get hard.
4) grits and NO style grillades is another great dish for a party. You can make a huge amount of grits overnight in a crockpot, and the grillades improve upon make ahead and reheating....they hold welll in a chafing dish or another crock pot, if you are having guests come and go over a longer period of time.
Practice makes perfect; making the same thing over and over is the only way to become an intuitive cook rather than a recipe follower. Good on ya for learning to do it from scratch and not resorting to a boxed mix or ordering out.
Posted on 8/21/20 at 7:14 am to rpr4695
quote:
it stinks up my place for at least a day doing it.
quote:
bits or it stuck bottom of the pot that just tasted irony/metallic.
Doesn't sound like your pot is seasoned. But you have bigger problems if you think the smell of a jambalaya cooking inside "stinks up your place"
Posted on 8/21/20 at 7:24 am to rpr4695
Best way to do, it is, The day (or several before) ...cook your jambalaya all the way up to the point of adding your rice and stop, let the liquid And meat mixture cool and put in fridge, when you are ready to serve the next day or so, heat that liquid up (should be little smell) add rice and finish, and then you have fresh warm Jambalya with minimum smell
This post was edited on 8/21/20 at 7:31 am
Posted on 8/21/20 at 9:44 am to rpr4695
Thank you all for the responses. They make sense. Y'all do great work helping us novice cooks!
Posted on 8/21/20 at 9:50 am to GeauxTigers0107
quote:I think he mis-spelled 'smells really awesome'.
it stinks up my place for at least a day doing it.
Posted on 8/21/20 at 10:07 am to rpr4695
quote:
I am unsure whether this is a good idea.
It's not
quote:
it stinks up my place for at least a day
Cook it outside
Posted on 8/21/20 at 11:54 am to Tigerpaw123
quote:
Best way to do, it is, The day (or several before) ...cook your jambalaya all the way up to the point of adding your rice and stop, let the liquid And meat mixture cool and put in fridge, when you are ready to serve the next day or so, heat that liquid up (should be little smell) add rice and finish, and then you have fresh warm Jambalya with minimum smell
This is the correct way to do it.
Posted on 8/21/20 at 3:43 pm to rpr4695
Microwave with a wet rag or wet paper towel(s) covering the entire top of the rice. Treat the rag/towel like a lid and cover up every spot. Works like a charm. It steams really nice and keeps the rice from drying up.
ETA: Don't add water to the rice. It must be a damp rag or paper towel.
ETA: Don't add water to the rice. It must be a damp rag or paper towel.
This post was edited on 8/21/20 at 3:45 pm
Posted on 8/22/20 at 12:32 pm to RoyalWe
If I could find a jambalaya scented candle, I would pay real American dollars for it.
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