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New to the board.. how do I get my crawfish SPICY?
Posted on 2/15/13 at 9:28 am
Posted on 2/15/13 at 9:28 am
I'm not talking about Tony's in the ice chest spicy... I mean coming out of the pot spicy. I feel like I'm putting way too much spice in the pot but they never really seem quite hot enough. Most of the folks I cook for say they are plenty spicy but my dad and I like 'em HOTTTT! Give me some pointers please...
12
Posted on 2/15/13 at 9:31 am to ElDawgHawg
.....and here we goPosted on 2/15/13 at 9:32 am to nevilletiger79
I know I will probably take a beating for it but I'm game if it helps me cook better crawfish...
Posted on 2/15/13 at 9:32 am to ElDawgHawg
How long do you allow them to soak?
Posted on 2/15/13 at 9:32 am to ElDawgHawg
Add extra pepper and SOAK
Posted on 2/15/13 at 9:32 am to ElDawgHawg
Butter
Posted on 2/15/13 at 9:32 am to ElDawgHawg
What and how much are you adding to the pot? How long are you soaking?
Posted on 2/15/13 at 9:32 am to ElDawgHawg
Let them soak longer once you cut off the burner
Posted on 2/15/13 at 9:32 am to Crawdaddy
10-15 minutes.... how long is long enough?
Posted on 2/15/13 at 9:33 am to ElDawgHawg
30-40 min
I use Louisiana brand boil mix. Powder kind. This along with a jar of cayenne pepper it comes out just right
I use Louisiana brand boil mix. Powder kind. This along with a jar of cayenne pepper it comes out just right
This post was edited on 2/15/13 at 9:36 am
Posted on 2/15/13 at 9:34 am to Crawdaddy
Does ice actually help with this?
Posted on 2/15/13 at 9:34 am to ElDawgHawg
I usually put an 8 oz bottle of liquid boil, and about a half a bag of the seasoning as well as probably half a cup of cayenne.
Posted on 2/15/13 at 9:35 am to ElDawgHawg
quote:
10-15 minutes.... how long is long enough?
and there is the problem... Soak 20, and then taste at every five minutes after...
Posted on 2/15/13 at 9:35 am to ElDawgHawg
Extra liquid boil + cayenne kicks my second batch up. That and a prolonged soak. Remember if you're going to soak for a longer period of time you should cut off the burner early.
Posted on 2/15/13 at 9:36 am to ElDawgHawg
one of my Louisiana buddies told me to dump them in ice for about a minute and then soak for 20 min back in the boil. seemed to help some maybe I just need a longer soak.
Posted on 2/15/13 at 9:36 am to LSUTygerFan
quote:
Does ice actually help with this?
depends
Posted on 2/15/13 at 9:37 am to ElDawgHawg
quote:
one of my Louisiana buddies told me to dump them in ice for about a minute and then soak for 20 min back in the boil. seemed to help some maybe I just need a longer soak.
I find the ice is more important for shrimp to cool the water and stop the cooking process...
Posted on 2/15/13 at 9:38 am to ElDawgHawg
cayenne pepper in the water
hit with ice and soak 30 minutes
hit with ice and soak 30 minutes
Posted on 2/15/13 at 9:39 am to ElDawgHawg
You can also add Chinese red pepper. That stuff packs a punch.
Posted on 2/15/13 at 9:39 am to SetTheMood
When I cut the burner I dump a medium bag of powdered seasoning in, stir, then dump a 10lb bag of ice on top.
The ice instantly melts, so I'm not sure how much it actually works to lower the temperature, that's just the way my dad did it growing up.
The ice instantly melts, so I'm not sure how much it actually works to lower the temperature, that's just the way my dad did it growing up.
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