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Message
re: Boudin Doesn’t Belong in King Cake
Posted on 2/15/22 at 8:21 am to Tadey
Posted on 2/15/22 at 8:21 am to Tadey
I keep it on relatively low, 300 ish. I just leave it until the casing is crispy to the touch. When I pinched on it and the casing audibly crunches/cracks, it's perfect.
This post was edited on 2/15/22 at 8:23 am
0
Posted on 2/15/22 at 12:37 pm to JudgeHolden
quote:wut
is not made to be grilled
Posted on 2/15/22 at 1:16 pm to JudgeHolden
I didn’t grow up with grilled boudin, either, but I think it’s a brilliant idea for those who don’t have access to hot boudin when they want it, or even for those who do, but need to buy it before they want to serve it. Seems like a great way for getting cold boudin hot. Mais, y’all some old fogeys over dere.
Posted on 2/15/22 at 1:16 pm to tigerfoot
quote:
is not made to be grilled
wut
I think he means it was not traditionally grilled. Like I said earlier I had never heard of it being grilled growing up.
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