- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Crawfish Boil Calculator v 3.2 Now Available
Posted on 1/23/12 at 3:09 pm to LSU Jonno
Posted on 1/23/12 at 3:09 pm to LSU Jonno
Great comments! I realize that the important ratio is the seasonings to water, not seasonings to crawfish. I intended to provide instructions that included "add water to cover the crawfish".
If you always add water to just cover the bugs, doesn't that mean the water is always going to be proportional to the crawfish, so that it is OK to base the seasonings on either the crawfish or the water?
The problem of the second and third batches is different. I could use some expert input on that. My brother used to run a seafood place and he said they added 50% of the seasoning for additional batches after the first.
If you always add water to just cover the bugs, doesn't that mean the water is always going to be proportional to the crawfish, so that it is OK to base the seasonings on either the crawfish or the water?
The problem of the second and third batches is different. I could use some expert input on that. My brother used to run a seafood place and he said they added 50% of the seasoning for additional batches after the first.
1
Posted on 1/23/12 at 3:22 pm to Stadium Rat
quote:I think the answer to this question is "yes". There is going to be some variability based on the physical size of the crawfish or basically how many crawfish to the pound. But I think that is getting way to technical for this.
If you always add water to just cover the bugs, doesn't that mean the water is always going to be proportional to the crawfish, so that it is OK to base the seasonings on either the crawfish or the water?
The main problem with this though is we are assuming that people have a pot big enough to boil one batch for 30 cajuns. That won't be the case for most people reading this. So the most useful recipe is one that we can scale per pot size, with guidance on adding additional seasoning for subsequent boils.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News