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Started By
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Y’all ever do jambalaya in the oven?
Posted on 3/4/21 at 4:30 pm
Posted on 3/4/21 at 4:30 pm
I’m gonna be trying poche recipe but I see that it’s just in the stove. Anyone ever try it on the oven? I’ve read that you get a better heat dist doing rice in the oven.
ETA: do everything on stove like normal, then put in oven after adding rice.
ETA: do everything on stove like normal, then put in oven after adding rice.
This post was edited on 3/4/21 at 5:19 pm
8
Posted on 3/4/21 at 4:45 pm to TackySweater
Nope. I like to drink and cook. And jambalaya is perfect for that.
Posted on 3/4/21 at 4:55 pm to TackySweater
I would think that you could do it from the adding rice part going forward, but everything before that requires browning and stirring. Give it a shot on a small batch and report back.
Posted on 3/4/21 at 5:18 pm to Boston911
My bad. This is what I meant. Do everything on the stove like normal. Then after rice is in, put in oven.
Posted on 3/4/21 at 5:34 pm to TackySweater
quote:
My bad. This is what I meant. Do everything on the stove like normal. Then after rice is in, put in oven
this process works just fine, used to do it like that all the time
Posted on 3/4/21 at 5:55 pm to TackySweater
I’m sure it works fine, I just dont see the need. Turns out great on the stove top every time.
Edit for food porn
Edit for food porn
This post was edited on 3/4/21 at 5:58 pm
Posted on 3/4/21 at 6:03 pm to Soul Gleaux
Mine comes out mushy every so often.
Posted on 3/4/21 at 6:33 pm to TackySweater
Works great, bring the rice back to a hard boil for a minute or two then a 350 oven for 20 minutes. Doesnt really save time but if you're nervous about getting the rice right it comes out pretty much perfect.
Posted on 3/4/21 at 9:17 pm to TackySweater
If I’m doing it inside, I typically do it in the oven. My gas stove burns a little hot and the oven keeps the rice from sticking to the bottom. I generally cook it about 300 for 30 minutes, take it out, roll it and put the lid back on and let it sit on the counter for 10-15 more minutes. Rice comes out perfect.
Posted on 3/5/21 at 9:06 am to TackySweater
Yes. I have a very large cast iron pot I use. Brown everything like normal on the stove, then add the rice and broth, bring to a boil, then place in oven. Perfect every time.
Key to mine, 30 minutes in oven, 15 out, but do not open lid.
Key to mine, 30 minutes in oven, 15 out, but do not open lid.
Posted on 3/5/21 at 9:21 am to Soul Gleaux
Quick question. What gets it so dark? When I do jambalaya I can never get it that light
Posted on 3/5/21 at 10:18 am to TackySweater
That's how I do it every time. Never had a grain of rice burn/stick.
Posted on 3/5/21 at 11:06 am to SlowFlowPro
quote:
Quick question. What gets it so dark? When I do jambalaya I can never get it that light
The gratin from browning the meat
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