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Message
I have a theory...crawfish boil related
Posted on 4/21/18 at 10:28 pm
Posted on 4/21/18 at 10:28 pm
It’s widely accepted that when doing multiple batches, you add seasoning with each additional batch, whether you add water or not. We’ve all done it. But why?
The water in the pot has X amount of seasoning. When you boil, and soak the crawfish, they don’t filter out the seasoning and return water back to the pot. So wouldn’t the next batch be seasoned exactly the same as the first if you didn’t add anything? My theory is that our taste buds actually prime up a bit, and the addition of seasonings only make you think that you needed to add more. But you would see no discernible difference actually if you didn’t add anything and had waited until the second batch to eat. What says the food board? Does soaking crawfish remove everything but the water, thus the need to add to it on the second batch?
The water in the pot has X amount of seasoning. When you boil, and soak the crawfish, they don’t filter out the seasoning and return water back to the pot. So wouldn’t the next batch be seasoned exactly the same as the first if you didn’t add anything? My theory is that our taste buds actually prime up a bit, and the addition of seasonings only make you think that you needed to add more. But you would see no discernible difference actually if you didn’t add anything and had waited until the second batch to eat. What says the food board? Does soaking crawfish remove everything but the water, thus the need to add to it on the second batch?
16
Posted on 4/21/18 at 10:32 pm to Fratigerguy
quote:
When you boil, and soak the crawfish, they don’t filter out the seasoning and return water back to the pot. So wouldn’t the next batch be seasoned exactly the same as the first if you didn’t add anything?
Is this real life?
The crawfish and potatoes and mushroom and corn soak in seasoning
Posted on 4/21/18 at 10:33 pm to Fratigerguy
Put down the bong, son.
This post was edited on 4/21/18 at 10:38 pm
Posted on 4/21/18 at 10:40 pm to Fratigerguy
Seems plausible. Thank you for the anecdote.
Posted on 4/21/18 at 10:49 pm to Fratigerguy
Wait, where do you think the spice in the food that comes out of the pot comes from? Your theory is you can pull food out of the water, it being spiced, and the water will be just as spiced for the next batch?
Posted on 4/21/18 at 10:51 pm to GRTiger
Posted on 4/21/18 at 11:42 pm to Fratigerguy
quote:
It’s widely accepted that when doing multiple batches, you add seasoning with each additional batch, whether you add water or not. We’ve all done it. But why?
Answer:
Posted on 4/22/18 at 7:29 am to Fratigerguy
So you think the food gets seasoned just being in the presence of the seasoning, without any of it sticking to or being absorbed by the food?
Your theory isn't sound, my child.
Your theory isn't sound, my child.
Posted on 4/22/18 at 7:56 am to Fratigerguy
If you don’t think crawfish soak up seasoning boil a crawfish in plain water and boil one in seasoned water. They should taste the exact same
Posted on 4/22/18 at 8:19 am to Fratigerguy
quote:
I have a theory...Fratigerguy is retarded
Posted on 4/22/18 at 8:27 am to Fratigerguy
You’re all missing his point. He’s not saying that seasoning isn’t being removed. He’s saying that water is being removed as well. As such, he’s positing that, assuming the ratio of seasoning to water being removed is identical to the original seasoning to water ratio in the pot, the seasoning capacity of the remaining mixture/solution would be identical to your starting mixture/solution. You would simply have a smaller volume of it.
Now, again, this assumes an identical ratio of absorption, which strikes me as unlikely considering the physical properties of the spices versus water.
Now, again, this assumes an identical ratio of absorption, which strikes me as unlikely considering the physical properties of the spices versus water.
This post was edited on 4/22/18 at 8:31 am
Posted on 4/22/18 at 8:47 am to Fratigerguy
You are correct.
The water is seasoned and when it is absorbed it’s seasoning the food. For example, when you boil pasta the water isn’t less salty after the pasta is cooked. Restaurants will keep boiling the pasta in the same water all night, yet everyone’s pasta will taste the same.
I’m sure crawfish work the same way. If a guy is cooking thousands of lbs for an event he isn’t constantly playing with seasoning, he is just dropping seafood over and over again. The end product is consistently the same because the ratio of water to seasoning is constant.
I’m actually surprised by how many people don’t think this is true.
The water is seasoned and when it is absorbed it’s seasoning the food. For example, when you boil pasta the water isn’t less salty after the pasta is cooked. Restaurants will keep boiling the pasta in the same water all night, yet everyone’s pasta will taste the same.
I’m sure crawfish work the same way. If a guy is cooking thousands of lbs for an event he isn’t constantly playing with seasoning, he is just dropping seafood over and over again. The end product is consistently the same because the ratio of water to seasoning is constant.
I’m actually surprised by how many people don’t think this is true.
Posted on 4/22/18 at 8:53 am to Fratigerguy
Should be easy-enough to test your question with a TDS (Total Dissolved Solids) meter. Here's one for about $20, although with a max PPM of 9990 you may need to titrate the before and after samples.
Tell you what OP, you load up a boiler and a few sacks, come on up to BHM & feed me and a few dozen of my friends, and I'll pop for the meter.
Tell you what OP, you load up a boiler and a few sacks, come on up to BHM & feed me and a few dozen of my friends, and I'll pop for the meter.
This post was edited on 4/22/18 at 8:54 am
Posted on 4/22/18 at 10:04 am to cssamerican
quote:I don't think they do. Pasta is dryer (even fresh pasta) and needs to be hydrated. So water is entering and staying in the pasta. Crawfish live in water and I don't think they absorb much water in cooking and soaking. The salt is what draws in the seasonings.
I’m sure crawfish work the same way.
And I always chuckle when I hear someone say that the crawfish sink when they absorb the seasonings. They sink, but it's because the fire is turned off, the water stops boiling meaning the bubbles are not being formed. The rising of the bubbles is what floats the crawfish. Without them the crawfish sink like they do when they're alive.
This post was edited on 4/22/18 at 10:54 am
Posted on 4/22/18 at 10:55 am to Stadium Rat
Yep, and one other thing, weigh 35 lbs, boil 35 lbs and when you dump it on the table you will have less than 35 lbs.
Posted on 4/22/18 at 12:23 pm to Stadium Rat
quote:
And I always chuckle when I hear someone say that the crawfish sink when they absorb the seasonings
I’ve never heard this before, people can be idiots
Posted on 4/22/18 at 12:26 pm to Marlbud
quote:
Yep, and one other thing, weigh 35 lbs, boil 35 lbs and when you dump it on the table you will have less than 35 lbs.
Yep. If you buy boiled crawfish and they go on the scale with steam coming off them, you can see the number on the scale dropping.
Posted on 4/22/18 at 12:40 pm to Fratigerguy
How about you waste a second sack on the leftover water and get back to us.
Posted on 4/22/18 at 12:47 pm to Fratigerguy
Do you count for the water that boils off?
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