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re: What Went Wrong?
Posted on 3/28/16 at 9:31 am to KyrieElaison
Posted on 3/28/16 at 9:31 am to KyrieElaison
I use 1-1/2 large containers of pro boil, 1/2 box of salt, 2 bags of dry boil and a half bottle of liquid boil per 1/2 sack. For the second 1/2 sack the rest of the pro boil and the rest of the salt and liquid
you control the spice level by soaking time not by concentration in the water
you control the spice level by soaking time not by concentration in the water
1
Posted on 3/28/16 at 9:34 am to HebertFest08
Growing up we never used the dusting method. Had it one time after college and the guy screwed it up and it was real bad, one bug would burn your face off the next was completely unseasoned.
Later on had it with that method by someone else who was old school Breaux Bridge and it was freakin awesome.
Personally, I still do it the regular way though.
Btw salty crawfish suck.
Later on had it with that method by someone else who was old school Breaux Bridge and it was freakin awesome.
Personally, I still do it the regular way though.
Btw salty crawfish suck.
Posted on 3/28/16 at 9:56 am to KyrieElaison
quote:
KyrieElaison
Did you cool the pot down after you cut the fire?? Either with ice in the pot or a hose to the outside of the pot??
Posted on 3/28/16 at 10:40 am to cgrand
quote:
you control the spice level by soaking time not by concentration in the water
Good luck getting spicy crawfish that are soaked in 9 gallons of water with a small packet of seasoning. The seasoning to water ratio is absolutely important. Sure if you leave the crawfish in properly seasoned water longer, they will be spicier. But if the water isn't seasoned to begin with, it doesn't matter how long you soak the crawfish.
My earlier point was the OP said the packet stated it would season 10 pounds of crawfish. I guarantee you if you use an 80 quart pot and fill it more than halfway with water (as you would with a sack of crawfish), that little pack of seasoning is not going to properly season those 10 pounds of crawfish. I don't care how long you leave them in.
Posted on 3/28/16 at 11:39 am to AFtigerFan
So, if I'm using my little turkey frying pot to boil 10 pounds, what seasoning mixture should I use to make it good?
Posted on 3/28/16 at 11:42 am to KyrieElaison
quote:
So, if I'm using my little turkey frying pot to boil 10 pounds, what seasoning mixture should I use to make it good?
I'm not sure how big your turkey frying pot is. How many gallons of water do you put in it? If you aren't sure, what size is the pot (how many quarts), and about how full do you fill it? We can help you out once we know that.
This post was edited on 3/28/16 at 11:43 am
Posted on 3/28/16 at 1:43 pm to AFtigerFan
quote:
Good luck getting spicy crawfish that are soaked in 9 gallons of water with a small packet of seasoning. The seasoning to water ratio is absolutely important. Sure if you leave the crawfish in properly seasoned water longer, they will be spicier. But if the water isn't seasoned to begin with, it doesn't matter how long you soak the crawfish. My earlier point was the OP said the packet stated it would season 10 pounds of crawfish. I guarantee you if you use an 80 quart pot and fill it more than halfway with water (as you would with a sack of crawfish), that little pack of seasoning is not going to properly season those 10 pounds of crawfish. I don't care how long you leave them in.
This is absolutely correct. This is also the problem with 95% of the crawfish boil recipes that you see posted on Tiger Droppings. When people give their recipes, most just say something like "use one bag of Louisiana brand seasoning per sack of crawfish." How much water is in your pot? What size "bag" of Louisiana seasoning are you using (they come in more than one size)?
Personally, I use 10 pounds of Louisiana seasoning (two 4.5 pound bags plus one 1 pound bag) for 60 quarts of water (I have a 120 quart pot, and I fill it half way). Notice I said X pounds of seasoning for X quarts of water, not X pounds of seasoning for X pounds of crawfish. I can cook 10 pounds of crawfish or 80 pounds of crawfish in the above mixture, and they will taste exactly the same.
This works out to a ratio of .167 pounds of Louisiana seasoning per quart of water. Use this ratio for your next crawfish boil and they will be properly seasoned. After a 25 minute soak they will be seasoned to what most people would call perfect for an average crowd of people who have varying levels of spicyness preferences. After a 35 minute soak they will be spicier than "average," but not so spicy that you can't eat them (which is how I like them).
This post was edited on 3/28/16 at 2:42 pm
Posted on 3/29/16 at 12:02 pm to KyrieElaison
quote:
Boiled 10# crawfish in a turkey frrying pot. Used 1 bag of LA boil and a little Zats liquid. Boiled potatoes first. Took out. Added crawfish and boiled 5 minutes, cut fire and soaked 30 minutes. No flavor! Not sure what I did wrong ?
You didn't say what size bag of LA seasoning you used, but if the bag said it was enough for 10 pounds of crawfish, then you used the 1 pound bag of seasoning. This is the all in one type seasoning that already has salt in it, and is shown here: LINK
You also didn't say how much water you used in your pot. However, you said you used a "turkey frying pot," and most turkey frying pots are 30 quarts. If you filled that pot up halfway with water, then you would have used 15 quarts of water. For 15 quarts of water, at a ratio of .167 pounds of seasoning per quart of water (see my post above), you should have used 2.5 pounds of LA seasoning (15 quarts X .167 = 2.5 pounds seasoning).
You only used 1 pound of LA seasoning, when you should have used 2.5 pounds. That is why your crawfish were under seasoned. And no amount of soaking is going to make crawfish that are so woefully under seasoned flavorful.
That 1 pound bag of LA seasoning says it is enough to season "up to 10 pounds of crawfish," and it is enough IF you only used 6 quarts of water in your pot (6 quarts X .167 = 1 pound seasoning). Considering your pot is probably 30 quarts though, I seriously doubt you only put 6 quarts of water in it.
Obviously, my recommendation that you should have used 2.5 pounds of seasoning is based on the assumption that you had a 30 quart pot and that you filled it half full with water. If you could give us some more information about how much water you put in your pot, we could tell you exactly how much additional LA seasoning you should have added.
This post was edited on 3/30/16 at 8:45 am
Posted on 3/29/16 at 12:30 pm to Gauge
quote:
You also didn't say how much water you used in your pot. However, you said you used a "turkey frying pot," and most turkey frying pots are 30 quarts. If you filled that pot up halfway with water, they you would have used 15 quarts of water. For 15 quarts of water, at a ratio of .167 pounds of seasoning per quart of water (see my post above), you should have used 2.5 pounds of LA seasoning (15 quarts X .167 = 2.5 pounds seasoning).
You only used 1 pound of LA seasoning, when you should have used 2.5 pounds. That is why your crawfish were under seasoned. And no amount of soaking is going to make crawfish that are so woefully under seasoned flavorful.
Amen! I'm glad somebody gets it.
Posted on 3/29/16 at 5:23 pm to AFtigerFan
This is great info. Thanks! Will try the seasoning/ water ratio you suggested and report back.
Posted on 3/29/16 at 7:48 pm to KyrieElaison
I boil 10 pounds all the time here in Atlanta.
I do 3 gallons of water, 2 cups powder ( I use Cajunland), 1 cup liquid.
I do 3 gallons of water, 2 cups powder ( I use Cajunland), 1 cup liquid.
Posted on 3/29/16 at 8:01 pm to KyrieElaison
I would add that you probably lost much of your seasoning to the potatoes. They can soak that stuff up, and if you don't replenish before adding the crawfish, you'll have reduced seasoning in your water.
Posted on 6/18/16 at 2:25 pm to Gauge
Thread bump because how relevant this is. I just boiled some crabs and shrimp, and the .167 lbs of seasoning to 1 quart of water is an excellent guide. I went a little higher because I like mine a little more spicy.
Posted on 6/18/16 at 2:34 pm to KyrieElaison
Did you use a 1lb bag or a 4.5 lb bag of seasoning?
Posted on 6/18/16 at 3:59 pm to Darla Hood
My last boil I used La Brand Pro Boil , it's yellow and red bag about a pound of seasoning. Did a 32 pound Sack in three batches and they were plenty spicey with only 20 min soak. Corn was too hot for some, only added heads of garlic for the bread and six lemons didn't have to add salt as it was in the bag. $10 going to use that again.
Posted on 6/18/16 at 4:04 pm to BIG Texan
I forgot to mention I used a 36 qt pot. That one large sack of ProBoil was plenty.
Posted on 6/18/16 at 4:18 pm to KyrieElaison
quote:
Used 1 bag of LA boil and a little Zats liquid. Boiled potatoes first.
potatoes take most of the seasoning out of the pot. you have to add before you throw in the crawfish too.
Posted on 6/18/16 at 4:58 pm to KyrieElaison
Add more seasoning, Onions, garlic....but why did you take the potato's out? And no need to add more salt, plenty in the seasoning. try adding a lot of lemons.
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