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Message
re: "Seasoning" crawfish after they're boiled
Posted on 8/11/19 at 7:06 pm to Zappas Stache
Posted on 8/11/19 at 7:06 pm to Zappas Stache
More than one way to do almost everything.
0
Posted on 8/12/19 at 7:58 am to IMA who dat
Lafayette
Posted on 8/14/19 at 8:20 am to IMA who dat
The big negative is that if the seasoning is too hot, your lips and fingers will burn. I never saw this done growing up in South LA, but after I moved to Florida, the owner of a company I worked for was owned by a guy from Patterson and he hired an outfit from Lafayette to do a company boil every year. They did it that way and he thought it was normal.
Long time lurker, and first time posting.
Long time lurker, and first time posting.
Posted on 8/14/19 at 8:34 am to IMA who dat
If done right, this method can actually yield some really good results. they have to be allowed to steam properly and melt the seasoning. we have a system we use on large boils on our trailer and they come out about perfect every time. tons of compliments and repeat customers that say best they've ever had. for us its pretty much the only, and most efficient way to do such large quantities. as mentioned, theres more than one way to skin a cat. do i do this for my own private, few sack boils, i do not.
Posted on 8/14/19 at 9:33 am to cajunbuck
I would like to try it done properly then. The only result I have ever had was burning lips, burning fingers, and an overload of sodium.
Posted on 8/14/19 at 10:49 am to jmarto1
quote:
I would like to try it done properly then. The only result I have ever had was burning lips, burning fingers, and an overload of sodium.
i completely agree. we also hear that all the time. typically theres 2 things that cause that, seasoning distribution (because the cooler shake just doesn't always do it) and not enough steaming to melt the seasoning correctly. IMO you need both of these things for it to work right. For our catering and ultra large boils, we've developed and made these tumblers and that takes care of the seasoning part. they dump right into the coolers to begin the steaming. also makes every cooler full very very consistent. the first hundred pounds are exactly like the last 100 pounds
Im with you, I've had plenty up here that are "arky shake" and they are horrible, exactly as you describe
This post was edited on 8/14/19 at 11:00 am
Posted on 8/14/19 at 11:40 am to jmarto1
apparently it's supposed to transfer the seasoning from your fingers to the meat. But,it just seems messy.
Posted on 8/14/19 at 12:35 pm to MorbidTheClown
Who touches the meat? Suck and crush the head, lightly bite the tail meat that's protruding from the shell and on to the next one. Surface seasoning only hits your lips with the head. Seems a poor way of doing it.
Posted on 8/14/19 at 1:41 pm to IMA who dat
Maybe we need a crawfish cook off using several different methods
Posted on 8/14/19 at 4:24 pm to IMA who dat
Most restaurants do it because turnaround is faster. But it's mostly a thing in SWLA
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