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Message
re: What's your crawfish boiling recipe?
Posted on 1/27/16 at 2:49 pm to unclebuck504
Posted on 1/27/16 at 2:49 pm to unclebuck504
quote:
I'm done with the schooling. Got a Bachelor's and a Doctorate. You? (since you want to tell people to go back to school).
Question ... are you proposing that the salt, pepper, and other ingredients in the sprinkle ACTUALLY melt? or that it just seasons the steam?
Dude...just let it go. There is good "sprinkled" crawfish out there. Yes there may be some bad ones too, but its a fairly new process and probably still has some kinks to work out. And news flash....there are a lot of really terribly crawfish out there that are boiled traditionally.
0
Posted on 1/27/16 at 2:49 pm to Tigerdew
Purgers by a mile
Posted on 1/27/16 at 2:54 pm to unclebuck504
quote:
Question ... are you proposing that the salt, pepper, and other ingredients in the sprinkle ACTUALLY melt
"Melt" is just a term that people use. Of course they don't actually melt. Steam is H20 and mixes with / absorbs into the dry ingredients, which is why you get a pool of ultra-concentrated seasoned water at the bottom of the ice chest when it's done.
This post was edited on 1/27/16 at 2:56 pm
Posted on 1/27/16 at 2:55 pm to SUB
quote:
which is why you get a pool of ultra-concentrated seasoned water at the bottom of the ice chest when it's done.
Or on your fingers
Posted on 1/27/16 at 2:56 pm to Motorboat
quote:
Or on your fingers
Yes, I've said this repeatedly throughout the thread. Next question.
Posted on 1/27/16 at 2:58 pm to SUB
quote:
"Melt" is just a term that people use. Of course they don't actually melt. Steam is H20 and mixes with the dry ingredients, which is why you get a pool of ultra-concentrated seasoned water at the bottom of the ice chest when it's done.
I guess this is what I don't get. All of that seasoning just sits on the ice chest floor and walls and MAYBE gets coated on some crawfish. How is that better than having them soak in the fully seasoned water?
Posted on 1/27/16 at 3:01 pm to MightyYat
quote:
I guess this is what I don't get. All of that seasoning just sits on the ice chest floor and walls and MAYBE gets coated on some crawfish.
No. This shows you don't know how the method is done. Do you think that someone sprinkles the seasoning on the walls and floor of the ice chest, then throws all the crawfish in the ice chest?
quote:
How is that better than having them soak in the fully seasoned water?
I don't think there are any people in this thread saying that it's better. So why do people keep asking this?
This post was edited on 1/27/16 at 3:03 pm
Posted on 1/27/16 at 3:08 pm to Deactived
you know I don't drink that hipster shite
Posted on 1/27/16 at 3:09 pm to SUB
quote:
No. This shows you don't know how the method is done. Do you think that someone sprinkles the seasoning on the walls and floor of the ice chest, then throws all the crawfish in the ice chest?
So you think that the seasoning gets 100% coverage on the crawfish?
quote:
I don't think there are any people in this thread saying that it's better. So why do people keep asking this?
I enjoy this debate.
Posted on 1/27/16 at 3:11 pm to SUB
quote:
I don't think there are any people in this thread saying that it's better. So why do people keep asking this?
I'm pretty sure people are asking because they can't comprehend why someone would continue using a method that produces an inferior crawfish and has absolutely no benefits whatsoever.
Posted on 1/27/16 at 3:13 pm to Thib-a-doe Tiger
I recently picked up some cayenne pepper pulp mixed with salt from the Tabasco plant in New Iberia. Has anyone boiled crawfish with this stuff? Is it good?
Posted on 1/27/16 at 3:16 pm to unclebuck504
I know a commercial operation that used a seasoning referred to as "Number 2". It was a sprinkle on...and it completely melted with the steam. They sold tons and tons...still do.
Tony Chachere published a sprinkle recipe in his very first cookbook series, too.
Tony Chachere published a sprinkle recipe in his very first cookbook series, too.
Posted on 1/27/16 at 3:20 pm to OTIS2
quote:
Tony Chachere published a sprinkle recipe in his very first cookbook series, too.
I bet he did.
Posted on 1/27/16 at 3:21 pm to MightyYat
quote:
So you think that the seasoning gets 100% coverage on the crawfish?
No, it gets good coverage if done properly, but it's definitely not as consistent as the soak method.
Posted on 1/27/16 at 3:21 pm to MightyYat
What if you could buy a liquid seasoning at the store to pour over them in the ice chest? Would you be willing to give that a try?
Posted on 1/27/16 at 3:22 pm to SUB
quote:
No, it gets good coverage if done properly, but it's definitely not as consistent as the soak method.
That's not how this is supposed to work. We have to disagree.
Posted on 1/27/16 at 3:22 pm to OTIS2
OTIS2, you referring to J.O. Seafood & Crab seasoning?
Posted on 1/27/16 at 3:23 pm to yellowfin
quote:
What if you could buy a liquid seasoning at the store to pour over them in the ice chest? Would you be willing to give that a try?
If you're going to soak them in a liquid why not just leave them in the pot?
Posted on 1/27/16 at 3:24 pm to unclebuck504
quote:
has absolutely no benefits whatsoever.
You need to add just "to me" to all of your posts, because you are probably the least objective person in this thread.
I've already listed the benefits. I'm not repeating them again because you ignore / forget them. Stop being so asinine and recognize that there are reasons to prefer one method vs the other.
This post was edited on 1/27/16 at 3:27 pm
Posted on 1/27/16 at 3:26 pm to MightyYat
quote:
That's not how this is supposed to work. We have to disagree.
Look I've said many times that I prefer the soak method.
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