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Spinoff thread....Why use salt in a crawfish boil?
Posted on 4/6/22 at 8:23 am
Posted on 4/6/22 at 8:23 am
you guys that use salt.... why? the powder should be plenty salty.... I add maybe a half a cup at the beginning just to help get a rolling boil but some of ya'll are talking about 5 lbs.... not judging... I just would like to hear your reasoning... maybe I'm missing something important.
Posted on 4/6/22 at 8:26 am to ElDawgHawg
People that use salt aren't using seasoning tubs that have a lot of salt already... for the most part
Posted on 4/6/22 at 8:31 am to ElDawgHawg
There was a time before pre-mixed seasonings and people would add the salt, cayenne, etc... seperately
I don't see anyone adding much salt anymore outside of what comes in the store bought mixes.
I don't see anyone adding much salt anymore outside of what comes in the store bought mixes.
Posted on 4/6/22 at 8:39 am to ElDawgHawg
Most of the salt being bought is for people who believe in purging
Posted on 4/6/22 at 8:46 am to ElDawgHawg
Because people like to think they have to jazz up their crawfish boil to make theirs the best ever. You can boil crawfish using 1,000 combinations of seasoning and 90% of them are going to be good. Yet everyone likes to think there’s one special secret way.
Posted on 4/6/22 at 8:52 am to ElDawgHawg
I only add salt after the first batch.
Posted on 4/6/22 at 9:53 am to ElDawgHawg
Because there are other variables that premixed bags do not account for; the size of your pot and amount of water you use. Larger pots and more water may benefit from added salt, cayenne, etc. Sure, you could just add a little more seasoning from another bag of premix, but mortons salt and cayenne can get the job done for half the price. And added salt or cayenne may be beneficial for other applications other than your average backyard boil, but that's classified
Posted on 4/6/22 at 11:05 am to ElDawgHawg
You’re not factoring in soak time and how much it varies from person to person. If you soak for 30-45 minutes, then yes, no salt may be needed. I add a box and a half of salt, but only soak for 15 minutes.
Posted on 4/7/22 at 10:31 am to ElDawgHawg
I add additional salt and other seasonings because I don't think the default seasoning mix is spicy enough.
Posted on 4/7/22 at 10:33 am to ElDawgHawg
quote:
I add maybe a half a cup at the beginning just to help get a rolling boil
Can you explain this?
quote:
If you add salt to water, you raise the water's boiling point, or the temperature at which it will boil. The temperature needed to boil will increase about 0.5 C for every 58 grams of dissolved salt per kilogram of water. This is an example of boiling point elevation, and it is not exclusive to water.
Posted on 4/7/22 at 1:43 pm to ElDawgHawg
Like most hear eaten boiled crawfish my entire life and the large majority tasted just fine to me. The times where it wasn't good ranked from most often to least:
1. Overcooked
2. Too spicy/hot to the point it was almost inedible
3. Too salty
4. Not enough seasoning/no flavor
5. Weird sweet flavor - due to adding sugar or something else to the pot that overpowered everything else.
Those are the top 5 for sure. I'm not sure I've ever had undercooked crawfish (not sure how this is even possible during a boil), and only a handful of time have I had crawfish that needed more salt. To the point, salt is essential, but it can be overdone.
1. Overcooked
2. Too spicy/hot to the point it was almost inedible
3. Too salty
4. Not enough seasoning/no flavor
5. Weird sweet flavor - due to adding sugar or something else to the pot that overpowered everything else.
Those are the top 5 for sure. I'm not sure I've ever had undercooked crawfish (not sure how this is even possible during a boil), and only a handful of time have I had crawfish that needed more salt. To the point, salt is essential, but it can be overdone.
Posted on 4/7/22 at 4:32 pm to ElDawgHawg
If I use just the regular powders I never use salt. It’s only needed if you use liquid only or something like chackbay only.
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