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re: Crawfish boil with 500 gallon brewery barrel?
Posted on 3/13/24 at 2:50 pm to KosmoCramer
Posted on 3/13/24 at 2:50 pm to KosmoCramer
quote:
Why can't you use the same ratio of water, pot size, pounds of crawfish, and seasoning by weight?
Because it doesn’t scale the same. There are tons of variables when it comes to much larger cooking platforms.
Type of seasoning you are using, salt content, liquid boil, any additives (like straight cayenne or onion powder, celery powder, etc.), any thing else added to the boil (potatoes, corn, etc., or just crawfish); even the amount of water used in relation to lbs of crawfish can all affect the outcome.
Again, a small 80 to 120 quart pot is much easier to fine tune than an entire rig.
2
Posted on 3/13/24 at 5:00 pm to BigBinBR
quote:that’s exactly what affects the outcome…the amount of water and the shape of the vessel. In a normal pot you can only put so much water. Over trial and error in a relatively standardized easel size, the seasoning recipe has pretty much been perfected. Unless someone has run dozens of test boils in a 500 gallon brewing tank, varying the amount of water, nobody knows what the correct seasoning recipe is for that.
even the amount of water used in relation to lbs of crawfish can all affect the outcome.
you also don’t know the proper ratio of water to crawfish in that scenario either
Posted on 3/13/24 at 6:13 pm to BigBinBR
quote:
There are tons of variables when it comes to much larger cooking platforms.
Type of seasoning you are using, salt content, liquid boil, any additives (like straight cayenne or onion powder, celery powder, etc.), any thing else added to the boil (potatoes, corn, etc., or just crawfish); even the amount of water used in relation to lbs of crawfish can all affect the outcome.
Again, a small 80 to 120 quart pot is much easier to fine tune than an entire rig.
Honestly that makes no sense, and I don't believe you.
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