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Started By
Message
1
Posted on 1/24/12 at 9:38 am to BayouBlitz
HE ASKED FOR AN ALTERNATIVE. Why not clam? To me it sucks for the flavor(read I don't like the flavor of canned clam juice)it imparts, if that was the route(shell fish) I would go with fresh oyster juice.
Posted on 1/24/12 at 10:16 am to AlaTiger
I used clam juice once and found I didn't care for the flavor and it was too sweet for me. I've used chicken broth on a number of occasions, either homemade, Swanson's or BTB (watch the salt on this one) or Minor's. I've also used Minor's shrimp base which works. I order that. Last week, I made it and used Glace de Fruits de Mer Gold which worked better than anything I've ever used. I just used a tablespoon in water.
This is what it looks like.
LINK
You can find it in kitchen shops or the finer grocery stores. Places like Whole Foods likely carry it, as well. It doesn't need refrigeration unopened, but I keep it in the freezer.
This is what it looks like.
LINK
You can find it in kitchen shops or the finer grocery stores. Places like Whole Foods likely carry it, as well. It doesn't need refrigeration unopened, but I keep it in the freezer.
Posted on 1/24/12 at 10:19 am to Notch Johnson
You can use water if your tails are good and fatty or you have the fat from boiled crawfish. You can use it anyway, but it's a little weak, I think.
BB, using the chicken product doesn't make it taste like chicken. Chicken stock or broth is a pretty standard sub for seafood stocks. Sounds odd, but it is.
BB, using the chicken product doesn't make it taste like chicken. Chicken stock or broth is a pretty standard sub for seafood stocks. Sounds odd, but it is.
Posted on 1/24/12 at 11:33 am to Gris Gris
quote:
BB, using the chicken product doesn't make it taste like chicken. Chicken stock or broth is a pretty standard sub for seafood stocks. Sounds odd, but it is.
Not in my kitchen, Ma'am. If I was that hard up, I'd rather use maybe a few tbls of liquid crab boil.
And if I didn't have that, maybe some diluted vegetable stock, as at least that will enhance the flavor of ingredients that you'll be using.
But personally, I won't make crawfish etouffee without crawfish stock.
Posted on 1/24/12 at 11:38 am to BayouBlitz
quote:
If I was that hard up, I'd rather use maybe a few tbls of liquid crab boil.
Instead of chicken stock you'd use crab boil? That's like being out of toilet paper and using duct tape.
Posted on 1/24/12 at 11:42 am to Gris Gris
He doesn't understand that the seafood imparts its flavor elements into the stock, and not the other way around. The only noticable element is the sodium flavor value.
Posted on 1/24/12 at 12:18 pm to BayouBlitz
quote:
If I was that hard up, I'd rather use maybe a few tbls of liquid crab boil.
This is sarcasm, right? My meter is whacky today, but you can't be serious.
Posted on 1/24/12 at 12:26 pm to LSUballs
quote:
That's like being out of toilet paper and using duct tape.
Posted on 1/24/12 at 12:41 pm to LSUballs
quote:
That's like being out of toilet paper and using duct tape.
That is the most hilarious analogy I've ever heard.
And in your honor I shall tell my favorite true story about toilet paper.
My dad worked as a roughneck in the Henderson field with no toilet back in the 50s. The workers all brought TP in their trucks. When you needed to take a dump you just squatted in the woods and wiped with your TP roll.
They had a young local guy hired as a temporary helper. He said "I need to go but there's no toilet."
Dad told him "Just go behind the tool shed and squat."
The guy did so but had no TP. He looked around and saw some cloth. So he wiped his arse with the cloth. To his surprise it was FIBERGLASS INSULATION.
Posted on 1/24/12 at 1:42 pm to Gris Gris
quote:
This is sarcasm, right? My meter is whacky today, but you can't be serious.
Maybe not two tblsp. Got a little carried away with that. But I'd have no problem using a little crab boil to give a depth that not having crawfish stock creates.
I don;t see how that's any crazier than infusing a chicken flavor.
Posted on 1/24/12 at 1:46 pm to CITWTT
quote:
He doesn't understand that the seafood imparts its flavor elements into the stock, and not the other way around. The only noticable element is the sodium flavor value.
So if you never taste the chicken, why not just use water?
Posted on 1/24/12 at 1:49 pm to HeadyMurphey
You can use water if you wish.
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