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Got flavor I like... Best way to increase "spicyness" w/out changing salt/flavor of boil?
Posted on 7/4/17 at 1:50 pm
Posted on 7/4/17 at 1:50 pm
I really like the flavor/saltyness I'm getting from my boil mix. At this point I'm just looking for something that to add to increase "spicyness" without affecting saltyness or flavor (or at least minimally affecting those).
What's a good ingredient to do that? I've given up on Cayenne, there's already so much in there and it just feels like I'll end up with a retarded amount of sediment on everything to get that spice level that burns your lips (if it doesn't hurt a little, it's not spicy enough, IMO). Pure CAP or whatever that shite that comes with a dropper is out too, I don't want that in my boil.
So... Any recommendations?
What's a good ingredient to do that? I've given up on Cayenne, there's already so much in there and it just feels like I'll end up with a retarded amount of sediment on everything to get that spice level that burns your lips (if it doesn't hurt a little, it's not spicy enough, IMO). Pure CAP or whatever that shite that comes with a dropper is out too, I don't want that in my boil.
So... Any recommendations?
8
Posted on 7/4/17 at 2:15 pm to 2arms2legsTIGER
Chinese red pepper
Look for the oil in Asian groceries
Look for the oil in Asian groceries
This post was edited on 7/4/17 at 2:16 pm
Posted on 7/4/17 at 2:54 pm to 2arms2legsTIGER
You want extra heat (no real apparent reason) but don't want to add any flavor, but are opposed to using pure capsaicin, which is the heat component of any pepper. Interesting 
Posted on 7/4/17 at 7:36 pm to 2arms2legsTIGER
Throw some fresh Thai peppers into your pot. You can be the judge of the heat level one pepper at a time.
Posted on 7/5/17 at 1:37 am to 2arms2legsTIGER
Try a little ghost pepper. You can use small amounts of the hotter peppers to boost heat without having a big impact on flavor.
Posted on 7/5/17 at 7:45 am to 2arms2legsTIGER
Just throw in 5 or so habaneros that are slit open. Remove when done.
Posted on 7/5/17 at 8:22 am to 2arms2legsTIGER
We've always just let them soak longer to get more "spice" in general. If you want them spicier (heat), but not saltier, I would assume you could just soak longer. If they are getting too salty soaking them longer, then cut back on the salt a little. If they are overcooking, cool the water during the soak.
Posted on 7/5/17 at 9:45 am to 2arms2legsTIGER
Take whatever boil seasoning you use and add it to a pint jar. then add a cup of hot oil. Let it soak in it until oil cools and then store it sealed. Add as much of that as needed to fire up your crawfish or shrimp. You can substitute absolute ethanol for the oil if you like. I would not heat up the ethanol. If you are worried about the taste of the oil, ethanol will have no taste. If your additive is not hot enough, add pure pepper (your choice) to the oil until you get where you want. Keep this stuff away from your kids.
You can also use this additive as a topping for your icecream.
You can also use this additive as a topping for your icecream.
This post was edited on 7/5/17 at 9:47 am
Posted on 7/5/17 at 10:34 am to 2arms2legsTIGER
quote:
that spice level that burns your lips (if it doesn't hurt a little, it's not spicy enough, IMO)
IMO your opinion is wrong. I like spice but arse-burning hot isn't very appealing.
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