I'm sure they're good, but more water is gonna dilute the flavor. Id be more interested in seeing if that actually really does anything for you to significantly reduce the temp when compared to just adding the corn after cutting the fire.

I've just gotten to the point where I don't like adding extra steps when I don't need to. I used to squeeze all the citrus, cut the veggies certain ways, etc. Then one da I was like frick all that, I'm just throwing everything in and seeing what happens. No discernible difference in flavor, and I save myself 15 minutes of prop

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Posted by LSU fan 246

Member since Oct 2005

90567 posts

Posted on 4/15/24 at 12:45 pm to LNCHBOX

For real. They're pretty hard to mess up. Buy good crawfish, clean them well, and don't overcook.

Crawfish has gotten so complicated the last ten years. People buying thousand dollar rigs to cook two sacks in their yard.

I broke down and bought one crawfish contraption. Those little cleaners you hook up a hose to. Works pretty well and like 50 bucks

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Posted by SUB

Member since Jan 2001

Member since Jan 2009

20928 posts

Posted on 4/16/24 at 2:39 pm to LNCHBOX

quote:
I'm sure they're good, but more water is gonna dilute the flavor.

It sure will. But if you account for the extra water from melted ice in your spice recipe, then it doesn't matter.

I always add about the same amount of ice, so I've got my salt / spice level pretty tuned in. If you never add ice, and then decide to add it without adjusting your salt / spice level, obviously it will taste more bland.

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