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LSUtoTulaneLaw
USA Fan
New Orleans
Member since Sep 2014
392 posts

Best Method for reheating Frozen Boudin?

Steam or smoke?


TH03
Iowa State Fan
Member since Dec 2008
168421 posts

Put it in the fridge overnight, and then cook how you normally do.


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71
saintsfan1977
West Monroe, from Cajun country
Member since Jun 2010
5883 posts

Pot of boiling water. Once its boiling put boudin in it and return to boil. Once its boiling, cut the fire off. In 15 minutes it taste just like it was fresh.
This post was edited on 7/19 at 11:24 pm


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36
beerJeep
LSU Fan
Louisiana
Member since Nov 2016
31743 posts
 Online 

quote:

Frozen Boudin


I definitely read this as frozen bourdain and was slightly confused for a second there


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31
LSUEnvy
LSU Fan
Hou via Lake Chas
Member since May 2011
11543 posts
 Online 

Steam in rice cooker


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50
gumbo2176
Member since May 2018
12356 posts

Let it thaw. Then I pop it in the microwave for 30 seconds bursts, check it to see if it is hot enough, if not, another 30 second burst and it should be hot enough to eat.


I usually cut mine up in the casing and eat it with some Creole Mustard. My wife cuts hers out of the casing and eats it like that.


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04
ruzil
Southeastern LA Fan
Baton Rouge
Member since Feb 2012
15994 posts

Sous vide and then the grill for a few marks.


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70
bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11758 posts


Let it thaw overnight in the fridge and if you want it "steamed" you can put it in a double boiler on low boil and steam it for 10-15 minutes, covered.

I like to bring a pot of water to near boil, just til the water smokes on the top.. keep the water at that temperature and drop the boudin in the water for 15 minutes.


tewino
Member since Aug 2009
1862 posts

Doesn't boiling boudin in water just dilute the boudin or make it watery? Or is the casing waterproof?


Jones
Member since Oct 2005
84764 posts
 Online 

After thawed, wrap in wet paper towel and microwave. That's a very basic method that won't mess with the texture or flavor


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bdevill
LSU Fan
Baton Rouge, LA
Member since Mar 2008
11758 posts


It makes the skin more spongey.. and you can wrap your lips around the link and suck it like you supposed to.



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21
GeauxTigers0107
LSU Fan
South Louisiana
Member since Oct 2009
8359 posts

quote:

reheating Frozen Boudin


I thaw it on the counter then put it on a rack in the oven. Crispy skin is where it's at baw.


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90
coolpapaboze
Loyola-MD Fan
Parts Unknown
Member since Dec 2006
13500 posts

I steam.


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30
saintsfan1977
West Monroe, from Cajun country
Member since Jun 2010
5883 posts

quote:

Doesn't boiling boudin in water just dilute the boudin or make it watery?


Nope. I don't boil the boudin because it will break the casing. It's not a sponge. You want the hot water to heat it. If it watered it down or diluted it I wouldn't do it.


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10
Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
44373 posts

You can grill it or smoke it. It really just needs reheating, basically.

Sometimes, I put it in a baking dish, sprinkle it with just a little water, cover in plastic wrap with a few holes punched in it and warm in the microwave on about 60-70% power until hot.

If I need to warm a lot at one time, I do the same thing in a larger dish, cover with foil and warm in the oven until hot. Another method of steaming, for the most part.


RedPop4
USA Fan
Santiago de Compostela
Member since Jan 2005
13521 posts

< threadjack >
What about frozen pepper jack boudin balls from Billy's?
I have those in the freezer.


Mad Dogg
New Orleans Saints Fan
LP
Member since Sep 2016
3069 posts

quote:

What about frozen pepper jack boudin balls from Billy's? I have those in the freezer.

Thaw, at least mostly, then oven until heated through. I’ve done it plenty. Can’t beat fresh, but they’re still great.


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20
Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
44373 posts

quote:

What about frozen pepper jack boudin balls from Billy's?
I have those in the freezer.




What Mad Dog said or you can defrost and drop them in a deep fryer for a very short time to re-crisp them.


bossflossjr
LSU Fan
The Great State of Louisiana
Member since Sep 2005
12176 posts

U just want the inside? Thaw then microwave

U want crispy casing? Thaw then bake at low temp... 225ish for a while. Can use olive oil on it or not.... but slow bake will crisp skin.


This thread is somethin esle


Gris Gris
LSU Fan
OTIS!NO RULES FOR SAUCES ON STEAK!!
Member since Feb 2008
44373 posts

You know the fryer thing was for boudin balls, right, Boss?


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