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Jim bean xxx
Member since Sep 2018
107 posts

re: Jambalaya issues
quote:

Bruh I got 4 downvotes and I bet I've cooked more pounds of jamb than 75% of this board added together


I can’t see the pics in your links???


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20
TheDrunkenTigah
Syracuse Fan
Baton Rouge
Member since Aug 2011
14883 posts

re: Jambalaya issues
quote:

Bruh I got 4 downvotes and I bet I've cooked more pounds of jamb than 75% of this board added together


*disclaimer* I have never made over a small batch of jambalaya, but I have cooked a lot of rice

I think you're getting drive-by downvoted by people who consider it a sin to stir rice after it's come to a boil. This is what makes it gummy. The "book" says stir it one good time after adding it and then do not frick with it til it's done, and if it burns you're putting too much heat to it. This will make rice that's intact and slightly firm, perfect for redbeans, gumbo, etc. Maybe stirring the rice is part of what gives jambalaya its texture, not my wheelhouse.


DownshiftAndFloorIt
LSU Fan
Here
Member since Jan 2011
51608 posts

re: Jambalaya issues
quote:

This is what makes it gummy


Too much water makes it gummy. By stirring it until it tightens up you basically ensure that you've got the right about of water. Theres countless ways to do it that will result in good rice though and none of them are "wrong." Sometimes I do 1.5:1 and 2:1 and often I just eyeball the water and rice and it still comes out good.


jmh5724
New York Yankees Fan
Member since Jan 2012
1575 posts

re: Jambalaya issues
An OB Jambalaya cookoff would settle this thread


upgrade
LSU Fan
Member since Jul 2011
6248 posts

re: Jambalaya issues
quote:

An OB Jambalaya cookoff



Make this happen


Miketheseventh
LSU Fan
Member since Dec 2017
926 posts

re: Jambalaya issues
This. The only time I’ve had it stick was because I had the fire to high. Keep the fire low after you stir the rice in


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Boudreaux35
BR
Member since Sep 2007
16320 posts

re: Jambalaya issues
Not sure what kind of burner/setup you're using, but you need to be able to turn the heat down to VERY low when it's time to cover it up. That's why a lot of setups made for jambalaya cooking have a big gap between the burner and the bottom of the pot. The distance compensates for not being able to turn the flame down really low. When I cook a small family size batch in my kitchen, on a gas range, I turn the flame down to barely visible when I put the cover on.


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10
DownshiftAndFloorIt
LSU Fan
Here
Member since Jan 2011
51608 posts

re: Jambalaya issues
I'd rip arse at that contest


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