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Boudin ball technique
Posted on 10/24/11 at 5:23 am
Posted on 10/24/11 at 5:23 am
Whats the best route to take when makin boudin balls? I made some last weekend during the game, I was hammered drunk and they still came out damn good... Using NuNu's boudin of course, we squeezed out the boudin, dipped in a milk and egg batter, then coated thickly with flower and fried until golden...
I'm thinking this will be part of my bama game appetizer...
I'm always looking for improvement so how do you make your delicious balls of boudin??
And as always TIA F&D'ers
I'm thinking this will be part of my bama game appetizer...
I'm always looking for improvement so how do you make your delicious balls of boudin??
And as always TIA F&D'ers
This post was edited on 10/24/11 at 5:24 am
1
Posted on 10/24/11 at 6:31 am to Uncle JackD
Sounds about right. Try some Billy's boudin next time though
Posted on 10/24/11 at 6:37 am to SaDaTayMoses
NuNu's >>>>> Billy's IMO
In Billy's defense, it was an old batch the one time I tried it. I'll try it again next time I'm in the area.
Quick hijack, you gonna be at blackpot fest this wknd with JH?
In Billy's defense, it was an old batch the one time I tried it. I'll try it again next time I'm in the area.
Quick hijack, you gonna be at blackpot fest this wknd with JH?
Posted on 10/24/11 at 6:50 am to Uncle JackD
Freeze them. Then fry.
I don't make them but I keep a sack of Tony's in my freezer and anytime I light the grease I grab a handful and fry for four minutes. That is what the package says and exactly how I do it and they are always good.
I don't make them but I keep a sack of Tony's in my freezer and anytime I light the grease I grab a handful and fry for four minutes. That is what the package says and exactly how I do it and they are always good.
Posted on 10/24/11 at 6:54 am to Martini
Tonys? Enlighten me
Posted on 10/24/11 at 6:56 am to Uncle JackD
That's a big 10-4 on Black Pot fest. I'm pulling the camper Thursday night.
Posted on 10/24/11 at 6:59 am to SaDaTayMoses
Sweet. I'm gonna try my best to make it out there Saturday... I've never been, even when I lived 100 yards away.
Posted on 10/24/11 at 8:00 am to Uncle JackD
Sounds good. Not sure what we're cooking yet but I'm sure we gonna get da buzz
Peaux!
Peaux!
Posted on 10/24/11 at 8:15 am to Uncle JackD
Tony's seafood on Plank Road in BR has really good boudin balls. Their links suck arse, but the balls are good. They're small enough that they don't get a hard crispy crust made out of burnt rice by the time they're done coking. Also, they have a panko breading instead of just flour, which gives them a nice crispy coating.
Get whatever boudin you like, and form it into balls no bigger than a golf ball. Put them in the fridge to stiffen a little bit. When they stiffen up enough to be able to withstand being battered, dust them in seasoned flour, then dip in an eggwash, followed by a quick roll in some panko breadcrumbs. Then put them directly in the freezer. Get your oil hot, and then place them in there straight from the freezer into the oil until they're a nice brown.
Get whatever boudin you like, and form it into balls no bigger than a golf ball. Put them in the fridge to stiffen a little bit. When they stiffen up enough to be able to withstand being battered, dust them in seasoned flour, then dip in an eggwash, followed by a quick roll in some panko breadcrumbs. Then put them directly in the freezer. Get your oil hot, and then place them in there straight from the freezer into the oil until they're a nice brown.
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