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Started By
Message
Crawfish boil-What to add to kick it up a notch of spiciness
Posted on 2/2/24 at 7:55 am
Posted on 2/2/24 at 7:55 am
Beside the cayenne pepper powder is there an alternative to make crawfish hotter. What do you add to kick it up a notch after each boil and how much to add.
Of course nothing too hot that you can't taste the crawfish.
Of course nothing too hot that you can't taste the crawfish.
This post was edited on 2/6/24 at 8:49 am
15
Posted on 2/2/24 at 7:57 am to HTwsb
I don't but some people i know add chinese red pepper or powdered tabasco peppers(much hotter than cayenne).
Posted on 2/2/24 at 8:05 am to HTwsb
There are plenty of hot sauces out there... I am not sure any of them would taste as good as liquid boil (cayenne) or the powder.
If you are looking to change the entire taste of the food, then I'd think about what flavor profile you are looking for and see if there is a similar recipe online or make your own.
If you are looking to change the entire taste of the food, then I'd think about what flavor profile you are looking for and see if there is a similar recipe online or make your own.
Posted on 2/2/24 at 8:36 am to HTwsb
Spice is flavor.
Cayenne is hot.
Cayenne is hot.
Posted on 2/2/24 at 10:26 am to Tigers4Lyfe
quote:
Spice is flavor.
Cayenne is hot.
Agree! If they are burning my lips, then there's too much heat. I don't want heat overpowering my enjoyment of the flavor of the crawfish or the spices.
Posted on 2/2/24 at 10:43 am to HTwsb
If you are using Louisiana liquid instead of Zatarains liquid that would explain some of your missing spice.
The Louisiana powder seasoning and half of a bottle of Zats is all the spice I need.
Not sure what level you are looking for. If you want your a-hole burning, I guess you could put some Carolina Reapers in there.
To each their own.
The Louisiana powder seasoning and half of a bottle of Zats is all the spice I need.
Not sure what level you are looking for. If you want your a-hole burning, I guess you could put some Carolina Reapers in there.
To each their own.
Posted on 2/2/24 at 10:48 am to Gris Gris
I've never understood the allure of making things hot just for the sake of them being hot. Some people think it makes them more masculine if the food literally hurts to eat. frick that. I like a kick and I like spice, but when things just absolutely destroy your lips, tongue, and mouth, it ruins the experience of good food.
Posted on 2/2/24 at 10:58 am to HTwsb
Where are you getting these crawfish???
Posted on 2/2/24 at 11:01 am to HogPharmer
quote:
I've never understood the allure of making things hot. Some people think it makes them more masculine if the food literally hurts to eat. frick that. I like a kick and I like spice, but when things just absolutely destroy your lips, tongue, and mouth, it ruins the experience of good food.
For people in this area, I blame it on the lack of taste in most of the traditional food culture of the South. Outside of Southern Louisiana it either tastes like cardboard or doused in so much hot sauce, it burns off your tastebuds.
Posted on 2/2/24 at 12:48 pm to HogPharmer
quote:
I've never understood the allure of making things hot just for the sake of them being hot.
Yes. Not everything needs a lot of heat. The heat should compliment the dish rather than be the center of the flavor.
quote:
I like a kick and I like spice, but when things just absolutely destroy your lips, tongue, and mouth, it ruins the experience of good food.
So true. This is also a reason I don't care for crawfish sprinkled with seasoning on the outside of the shell. If I suck the head, I get too much heat and it ruins it, not to mention the various other reasons sprinkling is not preferred.
Posted on 2/2/24 at 1:04 pm to HTwsb
Add fresh hot peppers like jalapenos, serranos, and habaneros. I enjoy the flavors and heat that these peppers add, especially the habaneros. Below ingredients are for a 100 qt pot batch. This wasn't overly spicy / hot either, but gave everything a little kick, which is just what I like.
Habaneros (pureed with tops removed) - 1 lb
Serranos (pureed with tops removed) - 0.75 lbs
Jalapenos (cut in half) - 2 lbs
Add a little water to puree the habaneros and serranos in a blender or food processor.
Habaneros (pureed with tops removed) - 1 lb
Serranos (pureed with tops removed) - 0.75 lbs
Jalapenos (cut in half) - 2 lbs
Add a little water to puree the habaneros and serranos in a blender or food processor.
This post was edited on 2/2/24 at 3:32 pm
Posted on 2/2/24 at 1:13 pm to Dam Guide
quote:
For people in this area, I blame it on the lack of taste in most of the traditional food culture of the South. Outside of Southern Louisiana it either tastes like cardboard or doused in so much hot sauce, it burns off your tastebuds.
This might be the dumbest thing I’ve read on this site.
Posted on 2/2/24 at 3:21 pm to SUB
that what i need. I just need a little fresh Hotness added. not too much to burn or can't taste the crawfish anymore.
Posted on 2/2/24 at 3:26 pm to LSU999
you use zatarain liquid boil 12 Oz?
I didn't know there's a big difference between zatarain's liquid boil and Louisiana liquid boil.
I didn't know there's a big difference between zatarain's liquid boil and Louisiana liquid boil.
Posted on 2/2/24 at 3:32 pm to SportsGuyNOLA
Crawfish are high now. But if you really want some you have to pay the higher price. Most are getting 8-10 at the dock. So you will pay a little more than that.
Posted on 2/2/24 at 10:28 pm to HTwsb
quote:
I didn't know there's a big difference between zatarain's liquid boil and Louisiana liquid boil
You sound retarded.
Posted on 2/2/24 at 10:44 pm to HTwsb
Get some Chinese Red to add to your boil or use some Chackbay with Zats powder and Zats liquid.
Off topic but in this thread, Louisiana liquid is complete crap.
Off topic but in this thread, Louisiana liquid is complete crap.
Posted on 2/2/24 at 11:52 pm to HTwsb
I use around 8 ounces. I believe the bottle is 16 oz.
Posted on 2/3/24 at 12:58 am to HTwsb
Since you want hotter:
Troy Primeaux approved.
Troy Primeaux approved.
Posted on 2/3/24 at 7:11 am to Trout Bandit
lol I’m with the other guy.
I boil all the time
And have tried multiple different ingredients. Only thing I don’t mess with much is the liquid boil.
They all have different ingredients? What exactly is in the liquid boil?
I boil all the time
And have tried multiple different ingredients. Only thing I don’t mess with much is the liquid boil.
They all have different ingredients? What exactly is in the liquid boil?
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