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Started By
Message
What Went Wrong?
Posted on 3/26/16 at 3:10 pm
Posted on 3/26/16 at 3:10 pm
Boiled 10# crawfish in a turkey frrying pot. Used 1 bag of LA boil and a little Zats liquid. Boiled potatoes first. Took out. Added crawfish and boiled 5 minutes, cut fire and soaked 30 minutes. No flavor! Not sure what I did wrong ?
20
Posted on 3/26/16 at 3:20 pm to KyrieElaison
Cocaine?
Posted on 3/26/16 at 3:21 pm to KyrieElaison
You didn't put any salt?
Salt drives the flavor home.
Salt drives the flavor home.
Posted on 3/26/16 at 3:22 pm to CHEDBALLZ
I didn't see any tonys or ice chest.
Posted on 3/26/16 at 3:36 pm to Tiger Ryno
So should I have added salt or is 1 bag of LA sufficient for 10lbs?
Posted on 3/26/16 at 3:42 pm to KyrieElaison
I think most would add salt as well.
Posted on 3/26/16 at 3:50 pm to Tiger Ryno
Hmm... What if I cut the fire too soon. Would that effect the absorption of the seasoning?
Posted on 3/26/16 at 3:50 pm to KyrieElaison
Not enough la boil, liq zat, cayenne and Didn't soak long enough.
Posted on 3/26/16 at 3:53 pm to Odinson
So what Seasonings should I use for 10 pounds? I did soak for 30min. Was afraid they'd get mushy if I went longer
This post was edited on 3/26/16 at 3:55 pm
Posted on 3/26/16 at 3:55 pm to KyrieElaison
Need more liquid boil. Plus lemons, oranges, garlic.
Posted on 3/26/16 at 3:55 pm to KyrieElaison
probably not enough crab boil and salt. you let it soak long enough... depending on what parish you are from maybe too long.
people hate the ice chest deal but it works..... use swamp dust and you don't have the grainy tony's shite all over your crawfish.
most high volume crawfish places actually boil in straight water and season post boil. i.e. ice chest method.
people hate the ice chest deal but it works..... use swamp dust and you don't have the grainy tony's shite all over your crawfish.
most high volume crawfish places actually boil in straight water and season post boil. i.e. ice chest method.
Posted on 3/26/16 at 5:16 pm to HebertFest08
quote:
most high volume crawfish places actually boil in straight water and season post boil. i.e. ice chest method.
Wtf are you blabbering about? I've never had crawfish at a restaurant where they shake them around in a cooler.
Posted on 3/26/16 at 5:40 pm to BottomlandBrew
i'm not blabbering about anything. i'm telling you they put them in a box/cooler of some sort then season then serve. its too hard and inconsistent to boil them in seasoned water.
Posted on 3/26/16 at 5:47 pm to KyrieElaison
quote:
What Went Wrong?
you just didnt go buy 10lbs. That's what went wrong.
Posted on 3/26/16 at 5:52 pm to KyrieElaison
What bag of Louisiana boil are you talking about? Does it have salt listed as an ingredient?
Posted on 3/26/16 at 5:52 pm to KyrieElaison
You probably won't get accurate answers here because nobody else would boil just ten pounds! Please tell me you were cooking for no more than two.
Posted on 3/26/16 at 5:58 pm to Darla Hood
Just boiling for me and my wife.
Posted on 3/26/16 at 6:21 pm to KyrieElaison
Did you taste the water before adding the bugs? Was it spicy? That is where you effed up, you have to taste the water first. If the water isnt spicy then nothing you cook in it will be either.
Posted on 3/26/16 at 6:30 pm to KyrieElaison
I guess I'm just spoiled by having access to lots of crawfish. 
Posted on 3/26/16 at 6:43 pm to KyrieElaison
was it 1 of those little bags?
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