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Message
Tony Chachere's in Boil
Posted on 5/7/15 at 8:39 am
Posted on 5/7/15 at 8:39 am
Anyone use it in the boil as opposed to using it afterward? I do it with shrimp but have not ever done it with crawfish. I thought I might through it in there in place of some of the salt. Thoughts?
7
Posted on 5/7/15 at 8:41 am to MexiCajun
quote:
Anyone use it in the boil as opposed to using it afterward?
Who uses Tony's after the boil?
Tony's isn't needed at any part of a crawfish boil.
Posted on 5/7/15 at 8:50 am to BRgetthenet
quote:
In the ice chest.
I know people do this, but why? Unless you are eating the shells, then seasoning post boil is unnecessary.
You season your water pre boil. That's all that is needed.
Posted on 5/7/15 at 8:51 am to BugAC
quote:
Tony's isn't needed at any part of a crawfish boil.
Posted on 5/7/15 at 8:54 am to MexiCajun
quote:
Anyone use it in the boil as opposed to using it afterward? I do it with shrimp but have not ever done it with crawfish. I thought I might through it in there in place of some of the salt. Thoughts?
If you like it in the shrimp, you'll like it in the crawfish. Use it as a seasoning and salt replacement.
Posted on 5/7/15 at 8:59 am to OTIS2
I like the salt replacement idea. Though I know crawfish boils are an art, I try to maintain some consistency. I typically shoot for 550-600 grams of sodium per 30 pound batch. This is equivalent to about two salt rounds. I figured I'd just back out my table salt and replace with an equivalent amount of sodium provided by the Tony's. I'll still throw in my liquid and solid crab boil.
This post was edited on 5/7/15 at 9:09 am
Posted on 5/7/15 at 9:00 am to MexiCajun
quote:
I like the salt replacement idea. Though I know crawfish boils are an art, I try to maintain some consistency. I typically shoot for 550-600 grams of sodium per 30 pound batch. This is equivalent to about two salt rounds. I figured I'd just back out my table salt and replace with an equivalent amount of sodium provided by the Tony's. I'll still through in my liquid and solid crab boil.
What other seasonings are you cutting out besides the salt? WTF is solid crab boil?
This post was edited on 5/7/15 at 9:02 am
Posted on 5/7/15 at 9:02 am to BRgetthenet
Two cans of tonys in the ice chest as they rest after the boil
Posted on 5/7/15 at 9:02 am to MexiCajun
quote:
Tony Chachere's in Boil
quote:
Anyone use it in the boil as opposed to using it afterward?
Posted on 5/7/15 at 9:04 am to MightyYat
I'll leave my other seasonings be, I'm just cognizant of the sodium content. I like to drink a couple beers while my crawfish sit, I don't want to pull them quick and alter my beer drinking because they are getting too salty.
I should say granulated rather than solid.
I should say granulated rather than solid.
This post was edited on 5/7/15 at 9:06 am
Posted on 5/7/15 at 9:16 am to MexiCajun
What other seasonings are you putting in there with the Tony's?
Posted on 5/7/15 at 9:30 am to BugAC
quote:
Tony's isn't needed at any part of a crawfish boil.
Posted on 5/7/15 at 9:41 am to MexiCajun
quote:You are way over thinking the process sir...
I'll leave my other seasonings be, I'm just cognizant of the sodium content.
Posted on 5/7/15 at 9:42 am to MightyYat
quote:
What other seasonings are you putting in there with the Tony's?
Liquid and powered Zat's. Cayenne. Lemons I stand open for suggestions.
Posted on 5/7/15 at 9:45 am to sjmabry
quote:
You are way over thinking the process sir...
Like I said, I enjoy drinking 2 beers while the crawfish take on spice. I don't want to screw up that equation.
Posted on 5/7/15 at 9:46 am to MexiCajun
quote:
Like I said, I enjoy drinking 2 beers while the crawfish take on spice. I don't want to screw up that equation
Are you soaking them in the pot for 2 beers worth of time? Or are they sitting in an icechest with powder on top?
Posted on 5/7/15 at 9:53 am to kennypowers816
quote:
Are you soaking them in the pot for 2 beers worth of time? Or are they sitting in an icechest with powder on top?
Soaking in the pot. I have never used the powder afterward.
Posted on 5/7/15 at 9:56 am to MexiCajun
quote:
Liquid and powered Zat's. Cayenne. Lemons I stand open for suggestions.
I think all the Zatarain's powders contain salt. You'd have to cut that out all together if you wanted to add Tony's. I think you need to just forget about the Tony's honestly. It's not really made to be used in large quantities like in a boil.
Posted on 5/7/15 at 10:00 am to MexiCajun
Zatarain's powder already has a ton of salt.
Last night I did: 1 big bag of Louisiana, most of a bag of Chackbay, cayenne, celery salt, a little extra salt, and Zat's liquid at soak. It was very good.
Edit: Instead of this two beer method, just taste them. Unless you drink way slower than I do, you can soak them way longer without overcooking them as long as you cut the fire and start cooling them down as soon as they come to a boil.
Last night I did: 1 big bag of Louisiana, most of a bag of Chackbay, cayenne, celery salt, a little extra salt, and Zat's liquid at soak. It was very good.
Edit: Instead of this two beer method, just taste them. Unless you drink way slower than I do, you can soak them way longer without overcooking them as long as you cut the fire and start cooling them down as soon as they come to a boil.
This post was edited on 5/7/15 at 10:05 am
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