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Posted on 2/13/23 at 8:06 pm to TigerCael
Do yall find any difference to adding the liquid at the beginning or during the soak? Sometimes I will do half at the first and the rest during the soak but I doubt it really matters.
Posted on 2/13/23 at 8:59 pm to Bestbank Tiger
quote:
The Cajun Land powder boil is a good bet.
Tried it bc people on here rate it highly. Not a fan at all.
Posted on 2/13/23 at 10:28 pm to kengel2
Eighteen said:
This is a good method to determine how much water is needed. But ---- this may not work for every pot size. I would suggest when you fill the pot, stop adding the water when there is about 3" of water covering the crawfish. Then take out the strainer basket and measure or mark this water level. This would be the amount of water needed.
Then ---- you might have to make a little adjustment. If you used a small sack of crawfish, say 27 lbs, this amount of water might not be enough if you want to cook a 35 lb sack.
SO, with experience you should be able to determine how much water to put in the pot.
quote:
the first time you use your pot put the strainer basket full of clean crawfish into your empty pot, add water until it gets around 2/3rds or so up the pot
This is a good method to determine how much water is needed. But ---- this may not work for every pot size. I would suggest when you fill the pot, stop adding the water when there is about 3" of water covering the crawfish. Then take out the strainer basket and measure or mark this water level. This would be the amount of water needed.
Then ---- you might have to make a little adjustment. If you used a small sack of crawfish, say 27 lbs, this amount of water might not be enough if you want to cook a 35 lb sack.
SO, with experience you should be able to determine how much water to put in the pot.
Posted on 2/13/23 at 10:51 pm to kengel2
Suggestion of how much crawfish to cook in each batch.
I have a 60 qt pot. I can cook 32-34 lbs of crawfish in this pot. But IMO, the pot is so full the crawfish don't always come out tasting that good.
This happens for several reasons. With the pot so full, it is hard to stir so they don't all cook at the same rate. Also, the water at the bottom of the pot will be a little hotter and it take a little longer to bring the pot back to a boil. After you cut the fire off, and add other stuff it is hard to stir that stuff to get it mixed.
I sometimes wish I had an 80 qt. pot. So, in my 60 qt pot, I usually cook a half sack or about 25 lbs if i am cooking more than one sack.
I have a 60 qt pot. I can cook 32-34 lbs of crawfish in this pot. But IMO, the pot is so full the crawfish don't always come out tasting that good.
This happens for several reasons. With the pot so full, it is hard to stir so they don't all cook at the same rate. Also, the water at the bottom of the pot will be a little hotter and it take a little longer to bring the pot back to a boil. After you cut the fire off, and add other stuff it is hard to stir that stuff to get it mixed.
I sometimes wish I had an 80 qt. pot. So, in my 60 qt pot, I usually cook a half sack or about 25 lbs if i am cooking more than one sack.
Posted on 2/13/23 at 11:12 pm to bluemoons
bluemoon said.
I always use Zatarain's, but one time someone else bought the seasonings and they got the Louisiana liquid. I added my usual amount of all the seasonings, but when I tasted the water, it did not have the usual "kick" to it. I then added more Louisiana liquid. I ended up putting almost twice the amount of "liquid" seasons to get the taste.
The Louisiana liquid seasoning is cheaper to buy, but I had to use a lot more of it so it cost more to use. I have never used the Cajun land liquid.
quote:
I use a small bottle of Louisiana or Cajun Land liquid (instead of Zatarains) and pour in when I kill the heat. How much difference does either of those things make? Who knows.
I always use Zatarain's, but one time someone else bought the seasonings and they got the Louisiana liquid. I added my usual amount of all the seasonings, but when I tasted the water, it did not have the usual "kick" to it. I then added more Louisiana liquid. I ended up putting almost twice the amount of "liquid" seasons to get the taste.
The Louisiana liquid seasoning is cheaper to buy, but I had to use a lot more of it so it cost more to use. I have never used the Cajun land liquid.
Posted on 2/14/23 at 7:36 am to King Crab
Following
Posted on 2/14/23 at 9:35 am to Midget Death Squad
My neighbor uses a pack of frozen orange juice and lemonade concentrate. You can taste it a lil. Got to add it right when you cut the fire.
Posted on 2/14/23 at 10:09 am to CHEDBALLZ
quote:
My neighbor uses a pack of frozen orange juice and lemonade concentrate.
Has anyone used the "Boil boosters" particularly the citrus one? I might try adding those instead of oranges this year. Trying to cut down on all the cutting prep.
Posted on 2/14/23 at 12:03 pm to gerald65
quote:
I sometimes wish I had an 80 qt. pot. So, in my 60 qt pot, I usually cook a half sack or about 25 lbs if i am cooking more than one sack.
Just go buy the bigger pot. Boiling 25lbs at a time when you're doing more than one sack sounds like a pain in the arse
Posted on 2/14/23 at 1:59 pm to Saskwatch
I have used them along side with the regular stuff. I taste it a little bit but not a huge difference
Posted on 2/14/23 at 2:14 pm to Saskwatch
quote:
Trying to cut down on all the cutting prep.
Imagine all the minutes saved by not having to cut oranges in half
Posted on 2/14/23 at 2:30 pm to Mad Dogg
quote:
Imagine all the minutes saved by not having to cut oranges in half
The oranges aren't really a big deal. It's not really just the cutting aspect but also cost if I can achieve close to same results without a dozen oranges and a handful of lemons. I'm leaving out onions from here on out. Probably potatoes too.
This post was edited on 2/14/23 at 2:32 pm
Posted on 2/14/23 at 2:55 pm to Saskwatch
quote:
Has anyone used the "Boil boosters" particularly the citrus one?
Imo, the boil boosters are a waste of money and purely a money grab by them
quote:
Trying to cut down on all the cutting prep.
The women cut the veggies inside while we prep outside
Posted on 2/14/23 at 3:29 pm to Saskwatch
quote:
I'm leaving out onions from here on out. Probably potatoes too.
It takes what, half a second to slice an onion in half? And you don't have to do anything to the potatoes.
Posted on 2/14/23 at 3:53 pm to King Crab
If you’ve got people new to crawfish or kids coming, toss in a small lobster from the tank at the supermarket. When they get poured out on the table, call dibs on the one with the big claws. It won’t be great lobster, but it won’t be terrible.
Posted on 2/14/23 at 6:29 pm to Mad Dogg
quote:
Imagine all the minutes saved by not having to cut oranges in half
I pull the top off a can of frozen orange juice concentrate and squeeze it in. Easy.
Posted on 2/15/23 at 8:42 pm to King Crab
Boil in unseasoned water 3 mins
Dump crawfish in ice chest
Poor Tony’s and cayenne all over crawfish
Close lid
Shake and eat
Dump crawfish in ice chest
Poor Tony’s and cayenne all over crawfish
Close lid
Shake and eat
Posted on 2/16/23 at 10:33 am to Deactived
quote:
Imo, the boil boosters are a waste of money and purely a money grab by them
I started using the boosters instead of the big thing of garlic powder and onion powder. I like them.
Posted on 2/17/23 at 4:37 am to Saskwatch
I've use the citrus boil booster, definitely gives it a citrus taste. I've also used the herb one but my wife didn't care for them.
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