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Posted on 6/13/21 at 10:32 am to iAmBatman
quote:I don’t understand the purpose of this post. Your problems will be bad crawfish this Kate but aside from wasted ingredients I am sure it is fine
this isn't my boil recipe but a buddy's. He's had a few boils at his house this year and the crawfish are honestly pretty good. He sent me this but I had some reservations about it.
I had the same thoughts about the oil, butter, so much onion, salt, and the beer.
I'm guessing I don't need the oil, salt, or beer. I'm going to cut the amount of onions in half and see how it goes.
Posted on 6/13/21 at 11:37 am to iAmBatman
quote:
3 cup vegetable oil
Why would you do this?
Posted on 6/13/21 at 11:59 am to iAmBatman
Where’s the yellow mustard?
Posted on 6/15/21 at 2:34 am to Mouth
It depends strictly on the seasoning you are using. If you are using regular Zatarains or new Louisiana and adding salt it'll likely be too salty as both of those are already too salty on their own at 20% and 17% of daily value Sodium. The new Cajunland is 13%, Pro Boil is 10% etc. Ive tried them all, i've tried combinations, i probably boil 60x a season. Generally speaking you want your sodium content to be at 13-14% daily value, that to me and to most i've boiled for seems to be the sweet spot. Cajunland is now at 13 instead of 10 and their salt is spot on, however they took something out or reduced it which i believe to be either mustard bran, celery, or both. Also if you are really looking to bring out the flavor and get it into the tails and don't mind spending the money, simply go look at the ingredients of the Zats mesh bags and go buy all of that in ground powder form and dump it in with your seasoning as soon as you cut the heat on the crawfish.
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