re: Amateur hour crawfish boil

Dude, that is just wrong.

quote:

---

For the love of God. Please explain why you think there is a need to add seasoning if you had it seasoned properly to begin with. I mean. I understand that if you add water, it will dilute it. I also understand if you want it spicier the next batch, you add more or adjust. But on what planet does the crawfish suck the seasoning out of the water? They soak up the seasoned water. They don't act as micro filters or water purifiers that pull the seasonings out.

---

I think the whole "soak up the seasoning" thing is overstated. Unless you have a starch like potatoes in the pot...that will definitely dilute the water. But the powder seasoning in the water is dissolved. It's not like crawfish meat acts like a water filter, holding the spice and leaving behind clear H2O. If that would be the case the color of the water would be clearer after you cook a batch of crawfish. While I admit there could possibly be some spice loss, it's usually negligable. Hence why you always hear at crawfish boil:

"I'm waiting for the second batch"

"The second batch was much spicier"

Of course we're talking about a population of people that think soaking crawfish in water for 20 minutes is "purging" them, and that adding salt to the "purge" "speeds up the purging process"