re: Amateur hour crawfish boil

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quote:If you aren't replacing the water, then on the 2nd batch if the spice is fine on the first batch, maybe a quarter jar of zat's on that 2nd batch and another 4oz of liquid, etc. 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.

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You will lose seasoning if you do a 2nd batch and do not add seasoning. The crawfish/potatoes/etc will soak up a lot of the seasoning.

If you want to be consistent on the 2nd batch, you will have to add seasoning. I had the owners of Deep South Blenders (Cajun Land Seasoning) tell me before I opened up my seafood shop in Baton Rouge to add half of the 1st batch recipe on the 2nd boil and 1/4 of the 1st batch recipe if you do a 3rd boil.

It worked for me in my opinion.

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But on what planet does the crawfish suck the seasoning out of the water?

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Earth bruh. Happens on Planet Earth. Crawfish and Veg definitely take the spice out of each batch.

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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.

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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"

That's what I'm saying. I understand that "some" things you put in a boil can take a small, very small amount of seasoning out of the water....but to imply that crawfish take 50% of the seasoning out of the water.

There's no doubt that prevailing thought is add back after the first batch. Hell, I've done it as well. But, all you're doing is making it spicier and more seasoned to hit your already primed pallette.

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that is just wrong

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In his defence, this is Amateur hour.