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re: Crawfish not SPICY enough need help!!
Posted on 4/19/21 at 1:12 pm to bultm35432
Posted on 4/19/21 at 1:12 pm to bultm35432
quote:
Thats it (aside from veggies and 40lbs crawfish) says its hot hot, so maybe I need to take the risk of screwing up a batch and just add tons of Cayenne.
Go get like 5 lbs at a time and try different combos in a regular pot. Then scale up once you got the mix you like.
1
Posted on 4/19/21 at 4:32 pm to Meauxjeaux
I can save you some trouble........take the Scotch Bonnets cut in half and apply directly to the fourth point of contact.
Posted on 4/19/21 at 6:50 pm to bultm35432
Just sprinkle them with Tony’s
Posted on 4/19/21 at 7:31 pm to biglego
quote:
Just sprinkle them with Tony’s
He'll be salty when he comes back
Posted on 4/19/21 at 7:57 pm to CarRamrod
quote:
I can steam crawfish and get the same flavor profile as boiling and soaking, with a much fluffier texture.
Posted on 4/19/21 at 10:23 pm to bultm35432
Crawfish may not be hot, but all that other shat is prolly hot as hell. Cut all the add-ons in half.
Posted on 4/19/21 at 10:25 pm to auggie
You gotta get the extra spicy baw
Posted on 4/20/21 at 8:38 am to bultm35432
Honestly, what is the appeal to have your lips burning? That just seems silly and also seems to take away from the overall taste of the crawfish.
Posted on 4/20/21 at 8:40 am to GeauxTigers0107
its the truth. Im sorry you havent never done it. Its funny all you BR and NOLA tots think yall are so refined. Like when Colatta thought he had the topic of soaking vs seasoning on top in the bag and he asked Coach O thinking O would be on his side. He turned into a whimpering puppy when O said he liked to put seasoning on the outside. Which bring up how retarded Colatta because he, and people like you, think because you put seasoning on the outside, there isnt seasoning in the water when you boil. Buncha dummies.
but anyway, this argument never goes anywhere because you are too hard headed to venture out and try different things. Everyone who i have cooked for that way admits it is damn good. Some dont like it more that the soaking method, some do. But get it out of your head that there is only one way to cook something.
but anyway, this argument never goes anywhere because you are too hard headed to venture out and try different things. Everyone who i have cooked for that way admits it is damn good. Some dont like it more that the soaking method, some do. But get it out of your head that there is only one way to cook something.
This post was edited on 4/20/21 at 8:42 am
Posted on 4/20/21 at 8:44 am to bultm35432
Too complicated. 1 plastic jar of cajunland complete and 1 box of salt. Just enough water to cover when submerged.
Done.
Done.
Posted on 4/20/21 at 4:29 pm to Vacherie Saint
I agree with those that are saying you need more water. Also agree that a cannister of the mix plus 16 oz of liquid, plus some added cayenne should get you where you want to be. Good to see you're at least not skimping on the soak time.
And you can save the stick of butter for your biscuits. Butter is a fat, it floats on water. It doesn't do shite for making them easier to peel. 6-7 minutes of cook time (from when you drop them in the roiling boil) and then a good soak will make for easy peeling crawfish.
Also, Use frozen corn halves and add them when you cut off the fire and start the soak. Use your paddle to push them down in to the middle of the pot. That will help cool the batch and corn doesn't need long to cook. If you put them in at the beginning them will be overcooked.
And you can save the stick of butter for your biscuits. Butter is a fat, it floats on water. It doesn't do shite for making them easier to peel. 6-7 minutes of cook time (from when you drop them in the roiling boil) and then a good soak will make for easy peeling crawfish.
Also, Use frozen corn halves and add them when you cut off the fire and start the soak. Use your paddle to push them down in to the middle of the pot. That will help cool the batch and corn doesn't need long to cook. If you put them in at the beginning them will be overcooked.
Posted on 4/20/21 at 5:17 pm to TygerTyger
The flavor is in the water. Get the water tasting right and the crawfish will be right. Things like butter are useless.
I go with a super quick boil most of the season. Once the water temp gets below about 150 they can soak indefinitely so I also cool with frozen corn
I go with a super quick boil most of the season. Once the water temp gets below about 150 they can soak indefinitely so I also cool with frozen corn
Posted on 4/20/21 at 5:46 pm to Vacherie Saint
You don’t use any type of oil?
Posted on 4/20/21 at 6:01 pm to Outdoorreb
What do you need oil for?
Posted on 4/20/21 at 6:02 pm to Outdoorreb
No
Complete boil
Salt
Lemon juice
Complete boil
Salt
Lemon juice
Posted on 4/20/21 at 7:15 pm to TygerTyger
quote:
What do you need oil for?
Was told it made peeling easier. Always have done it since then. Is that not true?
Why are they hard to peel sometimes then?
This post was edited on 4/20/21 at 7:17 pm
Posted on 4/20/21 at 7:28 pm to Outdoorreb
Oil is also a fat, it floats on top of water. It won't "soak" in to the shells and make them easier to peel. All you're doing is making slimy crawfish.
They are hard to peel if you over cook them. The meat becomes mushy and doesn't hold together.
If you drop them in a rolling boil, start your timer and at 7 minutes cut the fire. That's all you need to boil them. They will continue to cook some as they soak.
I boil 90lbs (3 batches) 4-5 times a season or more. The timing I just described works. Give it a try.
They are hard to peel if you over cook them. The meat becomes mushy and doesn't hold together.
If you drop them in a rolling boil, start your timer and at 7 minutes cut the fire. That's all you need to boil them. They will continue to cook some as they soak.
I boil 90lbs (3 batches) 4-5 times a season or more. The timing I just described works. Give it a try.
This post was edited on 4/20/21 at 7:30 pm
Posted on 4/20/21 at 8:16 pm to TygerTyger
Never seemed over cooked to me. I guess they would just be slightly over. The crawfish aren’t slimy either. We only put like 2 tablespoons of oil in the pot.
Never really thought about it just floating on the water. Always ate it like that, so I thought you had to have it. Guess it is unnecessary.
Never really thought about it just floating on the water. Always ate it like that, so I thought you had to have it. Guess it is unnecessary.
Posted on 4/20/21 at 9:13 pm to Outdoorreb
quote:
Was told it made peeling easier. Always have done it since then. Is that not true?
Always see people dumping sticks of butter in boils to. Waste of time and only makes it harder to clean up.
quote:
Why are they hard to peel sometimes then?
Overcooked. Or in the case of shrimp, overcooked or not fresh (previously frozen).
Posted on 4/20/21 at 9:23 pm to speckledawg
quote:
Overcooked
Or people always want the jumbo size which are hard as woodpecker lips. 3/4 size is best
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