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re: Lemon juice concentrate in a boil?
Posted on 4/23/26 at 9:37 am to Mister Bigfish
Posted on 4/23/26 at 9:37 am to Mister Bigfish
quote:
Let me help you guys out. Take your fresh lemons and purée them whole. Pour it in when you cut the fire.
Not sure if it was you who mentioned it in another thread, but I'm going to try doing this in my next boil. Will report back.
0
Posted on 4/23/26 at 1:15 pm to tigerpilot
you squeeze the lemons on the crafish after you pull them. You get that nice lemon taste and the heat. At least that is what I do, i dont put lemon juince in the pot while its boiling. After they are spread on the table, I squeeze the lemons on them
Posted on 4/23/26 at 1:19 pm to trident
quote:
you squeeze the lemons on the crafish after you pull them. You get that nice lemon taste and the heat. At least that is what I do, i dont put lemon juince in the pot while its boiling. After they are spread on the table, I squeeze the lemons on them
Heat? From lemons? You have some kind of spicy hybrid lemon that you grow? Is this like hot honey or something?
If you are gonna do this, then why even season your water? Just dump all your crawfish on the table then dust them with dry seasoning, liquid crab boil, and lemons so you get those hard shells that nobody eats coated in "that nice lemon taste and the heat."
This post was edited on 4/23/26 at 1:22 pm
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