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Started By
Message
re: multiple crawfish batches
Posted on 3/13/16 at 8:49 pm to nevilletiger79
Posted on 3/13/16 at 8:49 pm to nevilletiger79
quote:
so I won't have to change out water.
Dafuq?
1
Posted on 3/14/16 at 7:48 am to Breesus
I'm with you Breesus.....the second and third batch are always the best tasting crawfish. The first batch always has the least flavor honestly.....
Posted on 3/14/16 at 7:59 am to lilwineman
quote:
The first batch always has the least flavor honestly.....
Might be time to rethink your strategy then.
This post was edited on 3/14/16 at 8:03 am
Posted on 3/14/16 at 8:02 am to Honky Lips
Not at all. First batch tastes great. 2nd and third are better. I'm wondering what everyone else is doing wrong honestly....
Posted on 3/14/16 at 8:03 am to lilwineman
Yep. I just recently amped up the pepper in my first batches...better result.
Posted on 3/14/16 at 8:07 am to lilwineman
quote:
Not at all. First batch tastes great. 2nd and third are better. I'm wondering what everyone else is doing wrong honestly....
I just don't buy into this. When your subsequent batches tastes better, you're obviously happier with a higher amount of seasoning. Why not just ramp up the seasoning on the first batch then maintain that flavor for the 2nd, 3rd?
When I boil multiple batches, I get the first one where I like it then I maintain that same taste throughout.
Posted on 3/14/16 at 8:09 am to nevilletiger79
I boiled 130 lbs of crawfish in 2 pots 2 weekends ago so that I could stagger crawfish better throughout an LSU baseball game. My only recommendation would be to boil all the potatoes in the first batch so you don't waste too much propane.
I second the notion of adding 3/4 (and not the entire amount) of the seasoning you would normally have in the pot.
I second the notion of adding 3/4 (and not the entire amount) of the seasoning you would normally have in the pot.
Posted on 3/14/16 at 8:11 am to lilwineman
You're not soaking long enough.
Posted on 3/14/16 at 8:16 am to Fratigerguy
Soaking plenty long enough. Juicy heads too. Sense will tell you that cooking onions and garlic and lemon eventually impart deeper flavors after multiple batches. We also don't rely solely on concentrated powder/liquid/cayenne and make sure to use the pouches full of whole seasonings. If you're not taking the extra steps and you're short cutting it, you're doing it wrong.
Posted on 3/14/16 at 8:20 am to lilwineman
I will say if you're happy with the immediate return and more one dimensional flavor too, that's all on you. By saying our first batch isn't as good as the second and third isn't saying its bad. Honestly it's better than probably 90% of other people's I've ever tried on their best day. That water can be treated like making a stock though and the flavors will develop.
Posted on 3/14/16 at 8:30 am to lilwineman
Sorry man. When I hear someone say "the next batch is going to be better," it just screams rookie.
If your first batch doesn't have 'deep concentration of flavor' or whatever you want to call it, you're doing it wrong.
If your first batch doesn't have 'deep concentration of flavor' or whatever you want to call it, you're doing it wrong.
Posted on 3/14/16 at 8:36 am to Honky Lips
quote:
Sorry man. When I hear someone say "the next batch is going to be better," it just screams rookie. If your first batch doesn't have 'deep concentration of flavor' or whatever you want to call it, you're doing it wrong.
Not to me, and I've been boiling the better part of 40 years. The stock developes a better, more robust flavor on the second seasoning, and it holds through the 3rd batch. It is very difficult to replicate that flavor on the first seasoning.
This post was edited on 3/14/16 at 8:45 am
Posted on 3/14/16 at 8:37 am to Honky Lips
I've probably seen more sacks of crawfish and family boils than people twice my age 
My dad is one of if not the largest compact/pellet crawfish bait distributor in the south. Like I said, if cayenne and concentrate are your thing, go to town. I rather layers of flavors from everything instead of the jumping in your face of just that.
My dad is one of if not the largest compact/pellet crawfish bait distributor in the south. Like I said, if cayenne and concentrate are your thing, go to town. I rather layers of flavors from everything instead of the jumping in your face of just that.
Posted on 3/14/16 at 8:56 am to lilwineman
quote:
I've probably seen more sacks of crawfish and family boils than people twice my age
My dad is one of if not the largest compact/pellet crawfish bait distributor in the south. Like I said, if cayenne and concentrate are your thing, go to town. I rather layers of flavors from everything instead of the jumping in your face of just that.
you're quick to make assumptions about what other people's crawfish taste like. i think sometimes people get over-proud about their crawfish boiling abilities and it leads to all kind of absurdities. unless you are either 1) going bland on the first batch or 2) dramatically ramping up the seasoning on the second batch, i'd put money that no one would be able to tell the difference in a blind taste test.
Posted on 3/14/16 at 9:56 am to lilwineman
Can I ask how you achieve these layers? Not being sarcastic at all, I typically use swamp fire and some zat's liquid, but crawfish prices have been so good this year (at least what Ive been able to come across) that I've been happy to tinker with my recipe.
Posted on 3/14/16 at 10:07 am to Fratigerguy
This is how we used to do it at the restraunt I worked at back when I was a young pup in high school. Boiled in clear water, then soaked in the season pot that was kept below 150 degrees, came out perfect every time
Posted on 3/14/16 at 10:12 am to Fonzarelli
First thing, swamp fire might be the worst seasoning available. Pure cayenne numbing with no flavor.
We balance powder with some liquid, salt, cayenne, Louisiana hot sauce, add the lemons, onions, and garlic as we are bringing it to the boil with the old fashioned whole pouch seasoning mix. Just like making a stock, lemons, onion, and garlic will continuously add flavor on continuous batches as will the seasoning pouches since time develops concentration. (We reuse the pouches and add more lemon,garlic, onion each batch so the water just deepens it's flavor).
Link to the pouches that barely anyone knows exists sadly:
LINK
We balance powder with some liquid, salt, cayenne, Louisiana hot sauce, add the lemons, onions, and garlic as we are bringing it to the boil with the old fashioned whole pouch seasoning mix. Just like making a stock, lemons, onion, and garlic will continuously add flavor on continuous batches as will the seasoning pouches since time develops concentration. (We reuse the pouches and add more lemon,garlic, onion each batch so the water just deepens it's flavor).
Link to the pouches that barely anyone knows exists sadly:
LINK
Posted on 3/14/16 at 10:13 am to Fonzarelli
quote:He can answer for himself (and better than me), but by the second and third boil, you have a more flavorful "stock" to cook in...just like simmering a chicken or beef stock for 1 hour vs. 6+ hours...the longer the better. Why? You've added more crawfish flavor, more garlic, more citrus, and the spices have melded together...it improves.
Can I ask how you achieve these layers?
Posted on 3/14/16 at 10:14 am to OTIS2
Finally someone who gets it
I didn't think it was that hard to understand simple logics of cooking
I didn't think it was that hard to understand simple logics of cooking
Posted on 3/14/16 at 10:22 am to lilwineman
quote:
I didn't think it was that hard to understand simple logics of cooking
Anyone can keep dumping stuff in a pot and call it "layers". Skill comes in consistency. When you can't make 3 batches of crawfish all taste equally good....
And I have no idea what swamp fire is
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