Boiling two sacks for the first time at once l. Give me your seasoning ratio

quote:

---

would assume just doubling would be too much salt.

---

What’s your recipe now? Because if it’s only 1 bag of powder, then there is no problem at all using 2 bags.

Most dry packs seasoning are heavy on sodium. I don’t add any extra salt based on that. I cook one sack at a time and add one pack Swamp Dust (it’s has lower sodium than most) and one pint liquid crab boil.
For first time, kind of hard to know, but maybe 3 bags dry and 1 pint or 1 quart liquid crab boil. Will be trial and error for first few times.

every bad batch of crawfish I’ve ever had had the same problem…not enough salt. Add salt

quote:

---

every bad batch of crawfish I’ve ever had had the same problem…not enough salt. Add salt

---

Yep. This is actually a good cooking tip overall. People have gotten so afraid of salt. When people complain that restaurant food is so much better than their home cooking it’s almost always because they aren’t using enough salt

quote:

---

Crawfish without enough salt are edible. Crawfish with too much salt are not. Stupid advice.

---

You really have to load it up with salt to be too much on 2 sacks though. Plus you have whatever sides you have in the pot soaking up seasoning.

I've never used a pre-made bag of seasoning but I went to a boil a few weeks ago where the guy boiled 2 sacks and added a bag and a half of Stalecracker's mix plus a bottle of zat's liquid and a bottle of hot sauce. They were fine. A little under seasoned imo but they were good crawfish. He should've thrown both bags in there. People loved them though.

quote:

---

you can pull them from the water before they get too salty

---

I agree. Then they are not too salty, which is my point

quote:

---

I agree. Then they are not too salty, which is my point

---

No. Your point was that oversalting the water was "stupid advice" and implied that it will lead to oversalted crawfish. My point was that is not necessarily true, and gave you an example that you agreed with.

Under-salting water is less forgiving than over-salting. If you undersalt, you won't find out until it's been a while and the crawfish aren't getting to the spice level you want. Then you either just serve bland crawfish, or add more salt and have to wait a long time. If you oversalt, you do risk too much salt / spice, but that's only if you forget to taste test every 5 min or so. I've never been to a boil and had crawfish that were "inedible" because they were too salty.

So it was good advice.

Anything with "too much salt" can be considered "inedible." It's obvious that I was commenting on

quote:

---

Crawfish without enough salt are edible. Crawfish with too much salt are not. Stupid advice

---

Which you conveniently left out.

If it's so stupid, then why do you acknowledge that there's an easy workaround by pulling them from the "too salty" water before the crawfish themselves get too salty? It doesn't seem stupid at all if that's true.