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Thoughts on delayed jambalaya...
Posted on 11/29/22 at 7:43 pm
Posted on 11/29/22 at 7:43 pm
Alright. I telework most days but commute an hour+ 2 days per week. My office is having a Christmas potluck and I want to make jambalaya.
Here's what I am thinking: I make a jambalaya but stop short of adding the rice - i.e. brown the meats, cook down the veggies, add the seasoning, stock, etc. and then stop. Then cool it.
The day of the potluck, I bring my "everything but the rice" jambalaya to work and put it in my rice cooker along with the rice to cook. Jambalaya 'hot-in-fresh" at the office.
Do you think this would work?
Here's what I am thinking: I make a jambalaya but stop short of adding the rice - i.e. brown the meats, cook down the veggies, add the seasoning, stock, etc. and then stop. Then cool it.
The day of the potluck, I bring my "everything but the rice" jambalaya to work and put it in my rice cooker along with the rice to cook. Jambalaya 'hot-in-fresh" at the office.
Do you think this would work?
11
Posted on 11/29/22 at 9:09 pm to Swine Spectator
I have never finished it in a rice cooker, but plenty people do it like you said and cool
The stock and meat mixture and re heat it a day or so later up to a boil and finish off
Your technique should work, I would warm the stock in a microwave or something before putting in the rice cooker
The stock and meat mixture and re heat it a day or so later up to a boil and finish off
Your technique should work, I would warm the stock in a microwave or something before putting in the rice cooker
Posted on 11/29/22 at 9:13 pm to Swine Spectator
If you want it done right, go early and cook it right.
Posted on 11/29/22 at 9:14 pm to Swine Spectator
If it were me I’d cook that the night before and wrap it up good in an ice chest and bring it to work
Foil pan sealed with a towel around it should be good for your commute
Foil pan sealed with a towel around it should be good for your commute
Posted on 11/29/22 at 9:24 pm to Swine Spectator
I’d cook something else.
Posted on 11/29/22 at 9:31 pm to TCO
quote:
I’d cook something else.
Shut up city boy
Posted on 11/29/22 at 9:50 pm to SixthAndBarone
quote:
Shut up city boy
Will you be wearing your fedora to sonic?
Btw, that “lasagna” you posted…
Posted on 11/29/22 at 9:58 pm to TCO
I didn’t see your pasta submission. It’s shame you won’t post your dishes, but tell me how mine is again...
Posted on 11/29/22 at 10:01 pm to Swine Spectator
Do a dry run this weekend using that proposed method.
Posted on 11/29/22 at 11:08 pm to Swine Spectator
I don't see an issue with this from a food safety standpoint as long as you cool the jambalaya "base" relatively quickly. Just make sure your liquid/rice ratio doesn't get messed up with cooling/reheating. I'd devise some way to measure the volume (or weight) before you cool it and make sure you start with the same amount prior to adding rice after reheating.
Let us know how it turns out. Letting things marinade in the fridge overnight might turn out to be a good thing. Kinda like gumbo is always better the next day
Let us know how it turns out. Letting things marinade in the fridge overnight might turn out to be a good thing. Kinda like gumbo is always better the next day
Posted on 11/30/22 at 2:36 pm to Swine Spectator
I have done this before, but I stop before I add the water/stock. The key is to take it out of the pot and add a little extra oil when you add it back the next day.
With that said, I don't finish it in a rice cooker, that's probably not going to work very well.
In my opinion, jambalaya is not a great menu item to bring to something like that unless you can cook it during the day.
With that said, I don't finish it in a rice cooker, that's probably not going to work very well.
In my opinion, jambalaya is not a great menu item to bring to something like that unless you can cook it during the day.
Posted on 11/30/22 at 3:11 pm to kingbob
quote:
but I stop before I add the water/stock.
This is what I would do as well.
If you are doing it in a rice cooker, test this out before hand.
Posted on 11/30/22 at 3:35 pm to Swine Spectator
Cook it or finish it the morning of at home and bring it in an ice chest cooked like poster above said. It will still be hot for lunch time.
Posted on 11/30/22 at 3:56 pm to Swine Spectator
Wake up early, cook it and throw in a huge roaster that you can plug in when you get to work to keep it warm. Make sure its moist!
Posted on 11/30/22 at 6:08 pm to tke_swamprat
What about cooking morning of, then transfer to a crock pot on “low” or “keep warm” setting
Maybe just serve cold (not really, but I do love cold Jambo).
Maybe just serve cold (not really, but I do love cold Jambo).
Posted on 12/1/22 at 1:06 pm to Swine Spectator
It would work but the rice won't have any of the flavor or coloring it picks ups when cooked the traditional way. It will turn out more like rice dressing.
Why not cook it all the night before, cool in the fridge, and in the morning bring it in a crock pot and hook that up, since you would be cooking rice anyway?
Why not cook it all the night before, cool in the fridge, and in the morning bring it in a crock pot and hook that up, since you would be cooking rice anyway?
Posted on 12/1/22 at 4:24 pm to Swine Spectator
My father in law does that all the time. He even freezes the stock. Comes out pretty good.
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