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Started By
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2
Posted on 4/13/22 at 3:54 pm to Jameson2954
It's a lot. That's not up for debate. It's a super concentrated condiment. I'm curious as hell how they taste. Where you selling?
Posted on 4/13/22 at 4:06 pm to MightyYat
1/100 ratio. Just kicked it up to 1/50 for shits. 1 ounce of WS in 50 ounce pitcher. Hardly taste the difference, you couldn’t discern what it was if you weren’t told it was in there.
Sporadically at Ivar’s on Perkins when I have time. Haven’t done that may boils this year. Did this past Sunday and last night. Mainly just for fun. More than likely will for Good Friday weather permitting.
Sporadically at Ivar’s on Perkins when I have time. Haven’t done that may boils this year. Did this past Sunday and last night. Mainly just for fun. More than likely will for Good Friday weather permitting.
Posted on 4/13/22 at 4:21 pm to Jameson2954
quote:
1/100 ratio. Just kicked it up to 1/50 for shits. 1 ounce of WS in 50 ounce pitcher. Hardly taste the difference, you couldn’t discern what it was if you weren’t told it was in there.
Then why do it all?
A 1/2 gallon of that stuff is pretty potent. That's not up for debate.
quote:
Sporadically at Ivar’s on Perkins when I have time. Haven’t done that may boils this year. Did this past Sunday and last night. Mainly just for fun. More than likely will for Good Friday weather permitting.
Sweet. I may try to swing by Friday since I'll be up at my sister's anyway.
Posted on 4/13/22 at 4:31 pm to MightyYat
Ingredient aside dilution is real.
Hope to see you there. Cheers
Hope to see you there. Cheers
Posted on 4/14/22 at 6:40 am to LSU4ever2002
You season for the amount of water, not crawfish. Figure out how much water and seasoning you normally use and upscale it. Not hard.
Posted on 4/14/22 at 8:56 am to Jameson2954
Baton Rouge people also think corn dogs are a delicacy.
Thanks for proving anyone east of the basin has no idea about boiling crawfish.
I guess give your people what they want. To each their own.
Thanks for proving anyone east of the basin has no idea about boiling crawfish.
I guess give your people what they want. To each their own.
Posted on 4/14/22 at 9:31 am to joeleblanc
No one thinks that.
Have had catered crawfish from Breaux Bridge for a huge event. They dumped La hot sauce on after the boil.
To each their own right. Lol
Have had catered crawfish from Breaux Bridge for a huge event. They dumped La hot sauce on after the boil.
To each their own right. Lol
Posted on 4/14/22 at 9:51 am to LSU4ever2002
Having water fairly warm can help prevent seasoning from sticking and burning to the bottom the pot given the larger amounts that will be used. Helps to dissolve faster with some stirring
Posted on 4/14/22 at 10:47 am to Jameson2954
quote:
64oz in 50gal of water per side is not much.
1 gallon of Worcerstershire out of 50, may be the reason you aren't hearing any complaints about putting that in your boil. It's too diluted to taste.
Do what you want with your own boil, but Worcestershire is one of the more stranger things i've ever heard of someone putting in a boil.
Posted on 4/14/22 at 10:49 am to joeleblanc
quote:
Baton Rouge people also think corn dogs are a delicacy.
Thanks for proving anyone east of the basin has no idea about boiling crawfish.
I know too many people on that side of the state that don't season the water, and only throw tony's on the crawfish once they are in an ice chest.
As messed up as i think worcestershire is in a boil, claiming the west half of Southern Louisiana is somehow more of an expert than anyone else at crawfish boils, has it's flaws.
Posted on 4/14/22 at 11:57 am to BugAC
Not to ruffle any more feathers but after three batches pre side there’s 2 full gallons, in each. Salt substitute that hasn’t failed me yet….other than in this thread. Lol
Posted on 4/14/22 at 12:02 pm to Jameson2954
We do this daily.
Per 450-500 lbs (first batch) reduce by 50% follow up batches
50 lb dry la boil
1/2 gallon la liquid boil
1 gallon lemon juice
2 bags 4lb rouses dry boil
Bring to boil or high simmer, cut off immediately. 40 lbs ice to cool, then add back spices to taste for diluted water the ice caused.
If you need more help, lemme know.
Per 450-500 lbs (first batch) reduce by 50% follow up batches
50 lb dry la boil
1/2 gallon la liquid boil
1 gallon lemon juice
2 bags 4lb rouses dry boil
Bring to boil or high simmer, cut off immediately. 40 lbs ice to cool, then add back spices to taste for diluted water the ice caused.
If you need more help, lemme know.
Posted on 4/14/22 at 7:40 pm to BugAC
As messed up as i think worcestershire is in a boil, claiming the west half of Southern Louisiana is somehow more of an expert than anyone else at crawfish boils, has it's flaws.
Not more of an expert than anyone. Just someone East of the basin.
I won’t take any advice on cooking ‘Cajun’ food from anyone East of the basin. Period.
Not more of an expert than anyone. Just someone East of the basin.
I won’t take any advice on cooking ‘Cajun’ food from anyone East of the basin. Period.
This post was edited on 4/14/22 at 7:43 pm
Posted on 4/15/22 at 7:00 am to joeleblanc
quote:
I won’t take any advice on cooking ‘Cajun’ food from anyone East of the basin. Period.
Aw look, a fricking idiot.
Posted on 4/15/22 at 10:47 am to Jambo
quote:
40 lbs ice to cool, then add back spices to taste for diluted water the ice caused.
In one of Stalekracker's videos, he froze leftover seasoned boil water and added that to his pot during the soak. No dilution.
Posted on 4/15/22 at 11:24 am to Btrtigerfan
Yes, that will work. But it’s so much easier to simply add extra seasoning to your boil to begin with rather than freezing crawfish water. Just add ice, your crawfish are gonna be fine.
On the same note, I had a summer party once where we had a dispenser of lemonade set out. I froze a couple plastic cups with lemonade and added the frozen lemonade to the dispenser instead of ice. Worked great.
On the same note, I had a summer party once where we had a dispenser of lemonade set out. I froze a couple plastic cups with lemonade and added the frozen lemonade to the dispenser instead of ice. Worked great.
Posted on 4/15/22 at 1:37 pm to SixthAndBarone
I put Worcestershire sauce and Vietnamese fish sauce in my boil. Gives the meat a subtle depth of flavor. No one would notice it if you didn’t tell them.
Posted on 4/15/22 at 1:43 pm to mikie421
quote:
No one would notice it if you didn’t tell them.
Then why do it…?
Posted on 4/15/22 at 1:47 pm to SixthAndBarone
Because I’m better than you
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