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re: Boil powder as a seasoning?
Posted on 4/26/24 at 4:46 pm to bdevill
Posted on 4/26/24 at 4:46 pm to bdevill
quote:
I like to put a cap full of Crab Boil in my cream or red sauce sauce when I'm making seafood and pasta in a sauce.
thats way too much unless you want it to burn your arse off
with liquid boil you just need 1 drop for a saute pan of whatever your making
i add a teaspoon of dry powder to shrimp or crawfish spaghetti or any kind of seafood pasta sauce, and its great, but my family couldnt eat it if i used a cap full of liquid because the liquid is pure fire in a bottle
This post was edited on 4/26/24 at 4:49 pm
Posted on 4/28/24 at 11:55 am to keakar
quote:
thats way too much unless you want it to burn your arse off with liquid boil you just need 1 drop for a saute pan of whatever your making
I always put a teaspoon in a crab bisque when I make it. Pretty standard I would think.
Posted on 5/9/24 at 10:05 am to keakar
A small cap of Zatarain's is about a half teaspoon. It's delicious in a Rao's Alfredo Sauce, if you're making a quick shrimp or crawfish Alfredo.
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