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Started By
Message
A Bisque Prep Question
Posted on 4/9/15 at 9:34 am
Posted on 4/9/15 at 9:34 am
I haven't made one in over 20 years. Will begin work on one tonight.
My question is about preparation of the heads. Once stuffed, I see some recipes dusting with flour, then frying, more baking, and some baking nekkid without flour. Preferences?
My question is about preparation of the heads. Once stuffed, I see some recipes dusting with flour, then frying, more baking, and some baking nekkid without flour. Preferences?
3
Posted on 4/9/15 at 9:40 am to OTIS2
Look at my thread the other day. I fried them rolled in flour. I would not do that again. I would either bake or fry without flour. Others simply drop in the head sans baking or frying.
Posted on 4/9/15 at 9:55 am to Motorboat
The "bake with flour dusting" recipe is an Emeril recipe that I'm looking at. I'm leaning that way. What did you not like about the "dust and fry" method?
Posted on 4/9/15 at 9:56 am to OTIS2
I roll them in flower and bake them. If any of the batter comes off once they get tossed in the bisque, it will thicken the bisque, as an added bonus.
Posted on 4/9/15 at 10:04 am to OTIS2
I assume the heads are from a boil, but will you be using tail meat from the boil as well? This question is really to you and also anyone who has made it.
I've made things before with leftover tails and hated them, but then I made etouffee with leftover tails a few weeks ago, and it was fantastic. I just don't want to screw up an entire bisque. Unsure if I should use both from a boil.. or use heads from a boil and then buy clean tails.
I've made things before with leftover tails and hated them, but then I made etouffee with leftover tails a few weeks ago, and it was fantastic. I just don't want to screw up an entire bisque. Unsure if I should use both from a boil.. or use heads from a boil and then buy clean tails.
Posted on 4/9/15 at 10:13 am to OTIS2
quote:
What did you not like about the "dust and fry" method?
I used and egg wash and the flour clung to the shells once I added to the bisque. If you can imagine dropping a piece of fried chicken into gravy, that was the texture of the heads on the outside. Did not affect flavor but the appearance was not as good as one without it.
Maybe using just flour without egg would work better. The real purpose of frying/baking is to set the stuffing, IMO.
Posted on 4/9/15 at 10:14 am to LouisianaLady
Leftover from a boil are great, not sure why urs were bad.
Oteece, roll n flour then bake. Frying works, but is a hassle, adds grease, and changes texture of the shell. Make sure u run some of those tails thru a food processor and dice some.... Bisques with different levels of crawfish texture are best, IMO.
Oteece, roll n flour then bake. Frying works, but is a hassle, adds grease, and changes texture of the shell. Make sure u run some of those tails thru a food processor and dice some.... Bisques with different levels of crawfish texture are best, IMO.
Posted on 4/9/15 at 10:19 am to bossflossjr
quote:
Make sure u run some of those tails thru a food processor and dice some.
solid advice
Posted on 4/9/15 at 10:44 am to Motorboat
As a kid I remember watching my granny roll the stuffed heads in flower and then pan fry them in just a little oil to seal in the stuffing. Regretfully thats all I remember of her cooking crawfish bisque. I was too young to care about the rest of the ingredients. Man I wish I had paid more attention.
Posted on 4/9/15 at 11:36 am to BugAC
quote:
I roll them in flower and bake them. If any of the batter comes off once they get tossed in the bisque, it will thicken the bisque, as an added bonus.
That's what I'm looking for.
Posted on 4/9/15 at 11:41 am to Motorboat
quote:
using just flour without egg would work better
That's what I'm going to do. No wash.
LL,the leftover tails will be in the stuffing, and the stuffing that does go in the heads will be whisked into the bisque.
Posted on 4/9/15 at 11:44 am to bossflossjr
quote:
Make sure u run some of those tails thru a food processor
Grinder (large dye) is gonna hit the trinity mixture before the saute. Then the tails...that'll all go in the stuffing. Whole and a few rough diced tails will be in the soup, along with leftover stuffing mix.
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