- 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
Help with jambalaya at different altitude/barometric pressure
Posted on 9/25/25 at 10:34 am
Posted on 9/25/25 at 10:34 am
I dont see any notes or options to account for this in the calculator tool. Have to cook a 50 lb at high altitude in a couple months.
3
Posted on 9/25/25 at 12:16 pm to GregMaddux
Quick search shows this:
When making rice, add 15%-20% more liquid and cook a few extra minutes.
When making rice, add 15%-20% more liquid and cook a few extra minutes.
Posted on 9/25/25 at 12:16 pm to GregMaddux
How high?
Posted on 9/25/25 at 12:24 pm to RonFNSwanson
Lol, I was thinking the same. Is he trying to make jambalaya after he reaches the top of Mt Everest!!
Posted on 9/25/25 at 1:18 pm to Gdellinger
I have friends in Colorado who are very high.
Posted on 9/25/25 at 4:02 pm to GregMaddux
I can't speak for altitude affecting jambalaya, but one time I was visiting a friend up in Bloomington, Indiana and he asked if I'd mind fixing a pot of gumbo and it took me forever to get my roux to come out how I like it. It seemed like it took twice as long to get the flour to darken to my liking.
And I was cooking it in a cast iron pan on a gas stove, just like I do at home in N.O.
And I was cooking it in a cast iron pan on a gas stove, just like I do at home in N.O.
Posted on 9/25/25 at 4:39 pm to Stadium Rat
quote:
When making rice, add 15%-20% more liquid and cook a few extra minutes.
I don't know about more liquid since proportions are proportions, but water boils at lower temps as elevation increases, so you won't have as much heat and thus should cook longer.
(Note: 212-1 deg F / 500' of elevation )
Posted on 9/25/25 at 5:01 pm to Red October
If you cook longer, you'll have more evaporation. That's why you need more liquid.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News