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Started By
Message
re: Crawfish seasoning in water versus sprinkled on top
Posted on 3/27/19 at 1:40 pm to tigerdup07
Posted on 3/27/19 at 1:40 pm to tigerdup07
quote:
when you suck the heads, the seasoning gets on your lips and it adds flavor.
0
Posted on 3/27/19 at 1:48 pm to celltech1981
quote:
they steam and soak up seasoning
fake news
Posted on 3/27/19 at 2:16 pm to NOLATiger71
I do both but i could just sprinkle and if you didn't watch me boil you wouldn't know the difference
You have to let them sit in the ice chest for at least 10-15 min
Nobody who does it right uses Tony's or Slap ya Mama.
Most people use a variation a crawfish restaurant came up with. Most of it comes from Targil in Opelousas that has many different flavors in it.
You have to let them sit in the ice chest for at least 10-15 min
Nobody who does it right uses Tony's or Slap ya Mama.
Most people use a variation a crawfish restaurant came up with. Most of it comes from Targil in Opelousas that has many different flavors in it.
Posted on 3/27/19 at 2:27 pm to NOLATiger71
If you’ve ever enjoyed boiled crawfish at a restaurant the past 20 years, then you like the sprinkle method, when done right. Most restaurants do it this way.
I prefer the soak method, but I’ve cooked them both ways and can say the sprinkle method comes out pretty good if you do it right. But it’s a lot easier to screw up than soaking. Which is why so many on here complain. Also, sprinkle method is no good for sucking the heads.
I prefer the soak method, but I’ve cooked them both ways and can say the sprinkle method comes out pretty good if you do it right. But it’s a lot easier to screw up than soaking. Which is why so many on here complain. Also, sprinkle method is no good for sucking the heads.
This post was edited on 3/27/19 at 2:31 pm
Posted on 3/27/19 at 2:29 pm to Midtiger farm
The right seasoning for the sprinkle method is also much finer than tony's so it dissolves in the steam and soaks into the crawfish. My FIL from Jennings boiled commercially for 30 years and does the sprinkle method.
Before I had his, I was a soaker snob, but now I can respect both ways. I still soak, and think that it is harder to mess up, but sprinkled can be excellent.
Before I had his, I was a soaker snob, but now I can respect both ways. I still soak, and think that it is harder to mess up, but sprinkled can be excellent.
Posted on 3/27/19 at 2:34 pm to NOLATiger71
I absolutely hate sprinkled/dusted crawfish. First, I hate getting that seasoning on my hands. Second, I don't want to taste seasonings outside the shell. It ruins the good taste of a well soaked crawfish and is only good for covering up poorly seasoned on the boil crawfish and some joints do it to increase their beer sales by adding too much cayenne in their powder. I'm not against drinking beer, but I don't appreciate it when I'm being persuaded to buy beer just to temper a too hot crawfish taste.
Boil 'em. Period.
Boil 'em. Period.
Posted on 3/27/19 at 2:39 pm to NOLATiger71
My in-laws boil crawfish like a normal coonass, but they also sprinkle the boil seasoning and hot sauce on the crawfish after the boil. It’s not bad, but so much seasoning on the crawfish, you get it all on your hands, which can be way too much crawfish boil season taste.
Posted on 3/27/19 at 2:44 pm to NOLATiger71
Boil in clean water
Soak in seasoned water
Eat with cold beer
Soak in seasoned water
Eat with cold beer
Posted on 3/27/19 at 2:56 pm to choupic
I prefer the soak method for the same reasons previously mentioned - mainly, I don’t like the extra detritus on my hands, arms, and face. Of course, if you use the sprinkle method and it actually disappears, then problem solved. Also, I enjoy food well-seasoned, not overwhelmingly spiced to where heat is the only sensation to experience in the dish.
This post was edited on 3/27/19 at 2:58 pm
Posted on 3/27/19 at 2:59 pm to CnAzInCA
quote:
Of course, if you use the sprinkle method and it actually disappears, then problem solved.
I don't know if I've ever had it without the burning sensation on the hands and lips when sprinkle method is used. If done right, you won't notice a solid residue on the crawfish, but there's still something there.
Posted on 3/27/19 at 2:59 pm to choupic
quote:
My in-laws boil crawfish like a normal coonass, but they also sprinkle the boil seasoning
most true coon arse areas are not strictly using the "soak" method. Only people that are adiment about one way being the right way are the City boys from NOLA who "fish" with a shrimp under a cork. This post was edited on 3/27/19 at 3:00 pm
Posted on 3/27/19 at 3:08 pm to celltech1981
quote:
they steam and soak up seasoning.
Can someone explain how this supposedly happens?
Posted on 3/27/19 at 3:16 pm to CarRamrod
This post was edited on 10/12/22 at 7:25 am
Posted on 3/27/19 at 3:21 pm to NOLATiger71
I boil in plain water then dip my tail meat in a cup of seasoning
Posted on 3/27/19 at 3:23 pm to yellowfin
What about the ketchup/mayo dip?
Posted on 3/27/19 at 3:31 pm to CoachChappy
quote:
If you are cooking crawfish for volume to sale, you are going to sprinkle. It is the only way to guarantee consistency throughout batches. Also, it is the only way you are going to get enough crawfish cooked to make a profit. We can boil 2000lbs in an hour easily. You aren't doing that if you are trying to soak them.
That and it's cheaper to just sprinkle the outside with seasoning. They don't have to change the water and add season I NG every couple of sacks. There are some restaurants that do it right but most don't.
Posted on 3/27/19 at 3:41 pm to celltech1981
quote:There was a time when NOLA folks didn't eat crawfish because they thought it was poor folks food. Now, they act like they are the crawfish experts.
City boys from NOLA
Posted on 3/27/19 at 3:44 pm to TH03
quote:
What about the ketchup/mayo dip?
I go seasoning-dip-seasoning
Posted on 3/27/19 at 3:46 pm to NOLATiger71
Really, the "sprinkle" method can be broken into two groups.
1) The method I saw when I lived in Texas - boil in plain water, pull out after 10-15 minutes, scoop onto trays, give a hand shake of tony's on them, and serve immediately. This is just awful.
2) The method described by some on here, where you boil for like 2 minutes in plain water, then layer in an ice chest with very fine granular seasoning, and steam for 15-20 minutes. This is pretty bad but isn't awful.
I find even with the ice chest steam method, I still get granular crap on my hands. I don't like that. I don't like the consistency of that.
When people say, oh, the seasoning comes when you put your fingers in your mouth and the seasoning rubs off into your mouth. OK... I don't squeeze ketchup into my mouth before I eat a french fry.
I'm also a big believer in boiling/soaking all your crawfish and all your sides together, so the flavors "marry". You don't get that with the sprinkle or sprinkle/steam.
Of course in most commerical settings they aren't cooking them together anyways.
1) The method I saw when I lived in Texas - boil in plain water, pull out after 10-15 minutes, scoop onto trays, give a hand shake of tony's on them, and serve immediately. This is just awful.
2) The method described by some on here, where you boil for like 2 minutes in plain water, then layer in an ice chest with very fine granular seasoning, and steam for 15-20 minutes. This is pretty bad but isn't awful.
I find even with the ice chest steam method, I still get granular crap on my hands. I don't like that. I don't like the consistency of that.
When people say, oh, the seasoning comes when you put your fingers in your mouth and the seasoning rubs off into your mouth. OK... I don't squeeze ketchup into my mouth before I eat a french fry.
I'm also a big believer in boiling/soaking all your crawfish and all your sides together, so the flavors "marry". You don't get that with the sprinkle or sprinkle/steam.
Of course in most commerical settings they aren't cooking them together anyways.
Posted on 3/27/19 at 3:48 pm to The Last Coco
quote:
My FIL from Jennings boiled commercially for 30 years and does the sprinkle method.
family member was a commercial boiler as well and did the boil in liquid boil only, then seasoned in ice chest with mustard and lemon juice. best crawfish i've ever had, surprisingly. couldn't detect the slightest particle of seasoning on the shell, nor could I ever tell that there was mustard. I panicked when I saw him putting all that shite on there but you would never know otherwise.
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