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Started By
Message
re: Crawfish not SPICY enough need help!!
Posted on 4/20/21 at 9:53 pm to bultm35432
Posted on 4/20/21 at 9:53 pm to bultm35432
Who taught you to put 7” of water into the pot?
I fill my pot 65% full.
8 onions
6-8 lemons
4 oranges
1 stalk celery
5 cloves garlic
Pack of mushrooms
One bag taters
One whole jug zats extra spicy
One small bottle of liquid
4 pepper sacks
Small bottle la hot sauce
Small bottle Cajun power garlic sauce
Pound or two of sausage and hot dogs
Put all above into pot except mushrooms and taters and meat.
Bring to boil. Add in potatoes. Cook for 20 mins. Pull the taters. Bring back to a boil. Add the crawfish, sausage and mushrooms. Bring that to a boil. Once your back at a steady boil let that go for five minutes.
At this point you wanna cut the fire.
If might throw in some frozen two liters. Or spray the outside of the pot. When the crawfish drop I start to taste test. I never over cook them. At the same time they always come out with great flavor. My nose runs but my a-hole don’t burn and they don’t taste like salty mud.
Just what I like to do.
Oh yeah. Put your taters and add corn when you start to soak.
I fill my pot 65% full.
8 onions
6-8 lemons
4 oranges
1 stalk celery
5 cloves garlic
Pack of mushrooms
One bag taters
One whole jug zats extra spicy
One small bottle of liquid
4 pepper sacks
Small bottle la hot sauce
Small bottle Cajun power garlic sauce
Pound or two of sausage and hot dogs
Put all above into pot except mushrooms and taters and meat.
Bring to boil. Add in potatoes. Cook for 20 mins. Pull the taters. Bring back to a boil. Add the crawfish, sausage and mushrooms. Bring that to a boil. Once your back at a steady boil let that go for five minutes.
At this point you wanna cut the fire.
If might throw in some frozen two liters. Or spray the outside of the pot. When the crawfish drop I start to taste test. I never over cook them. At the same time they always come out with great flavor. My nose runs but my a-hole don’t burn and they don’t taste like salty mud.
Just what I like to do.
Oh yeah. Put your taters and add corn when you start to soak.
This post was edited on 4/20/21 at 9:55 pm
1
Posted on 4/20/21 at 9:56 pm to CarRamrod
Why are you so defensive? I was laughing at your comment about the crawfish being "fluffier". I mean, I've heard pancakes being described like that but crawfish? And now you're name-calling? Let me know when you wanna have an adult conversation about it and hit me up.
Posted on 4/21/21 at 6:42 am to Outdoorreb
Bigger crawfish may be harder to peel, but it’s mainly later in the season as their shells harden. Fix this by lengthening your boil time.
I cut my fire as soon as I return to boil in the early season, but big late season crawfish may need to boil for as long as 5 minutes to help with peeling.
I cut my fire as soon as I return to boil in the early season, but big late season crawfish may need to boil for as long as 5 minutes to help with peeling.
Posted on 4/21/21 at 6:57 am to tigersownall
I try to minimize water to cut boil time and save propane. My rocket pot only requires about 7 inches and I'm boiling in under 15 minutes and return to boil in under 5.
It also reduces your seasoning needs since you are truly seasoning the water rather than the crawfish. Use the minimum amount of water to cover the crawfish and season based on that.
It also reduces your seasoning needs since you are truly seasoning the water rather than the crawfish. Use the minimum amount of water to cover the crawfish and season based on that.
Posted on 4/21/21 at 9:56 am to Success
quote:
People make this shite to complicated.
Correct. Fill the pot a little over half way. Put one big bag of seasoning per sack of crawfish. Couple sticks of butter to help with peeling. You don't need all those lemons, garnishes, etc. That's unnecessary. Let get to a rolling boil for 2-3 minutes. Let soak for 20 minutes and start tasting until its your desired spiciness. Don't overthink it...
Posted on 4/21/21 at 10:15 am to GeauxTigers0107
quote:
Why are you so defensive?
defensive? what are you being so offensive and disrespectful? quote:well start learning more about cuisine and the differences in seafood when it is boiled vs steamed vs baked etc. The texture varies.
I was laughing at your comment about the crawfish being "fluffier". I mean, I've heard pancakes being described like that but crawfish?
quote:
And now you're name-calling?
typical throws the first punch then shocked when someone punches back. quote:my post was very much so wanting to have a conversation out it, I invited you to explore different ways to cook items that really changes how said item tastes and feels. Maybe once the sand gets out of your vagina you can actually understand the knowledge i and bestowing upon you.
Let me know when you wanna have an adult conversation about it and hit me up.
This post was edited on 4/21/21 at 10:16 am
Posted on 4/21/21 at 10:17 am to socks and sandals
quote:
People make this shite to complicated.
quote:
Couple sticks of butter to help with peeling.
butter does absolutely nothing.Posted on 4/21/21 at 11:30 am to socks and sandals
quote:Depends on the pot and the amount of stuff you boil, but you definitely want to minimize your water.
Correct. Fill the pot a little over half way
A good tip is to take a standard sack (or whatever volume you typically boil) and your veg/extras and put it in your boiling basket and into an empty pot. Fill with clean water until the water level is close to, but not covering the crawfish (as they draw in boil water, they will sink and fall below the surface). Pull the basket out and note the water level. Either mark the pot or your paddle for next time, or simply repeat the process.
This minimizes the water thereby strengthening and/or reduces your seasoning needs, and saves time and propane. It'll also cool faster as you soak which can help with overboiling and cleans up easier.
Posted on 4/22/21 at 5:11 am to CarRamrod
quote:
well start learning more about cuisine
You completely missed the point, which doesn't surprise me. I've been catering for 20 years. People pay me to cook for them. I think I'm doing alright sport. You and your fluffy crawfish can GFY. How's that for getting the sand out?
Posted on 4/22/21 at 6:52 am to GeauxTigers0107
The word "cuisine" in a boiling crawfish thread is ridiculous. Its boiling ditch bugs in spicy saltwater. If an alien passed by hed think it was some people trying to not starve to death were they not all fat.
Posted on 4/22/21 at 7:31 am to bultm35432
Don’t allow your onions, potatoes, and celery to soak with the spices. Boil them before adding spices, remove them after boiling until done, and then add all your spices. Those things will soak up a lot of spices.
Posted on 4/22/21 at 9:48 am to DownshiftAndFloorIt
quote:
The word "cuisine" in a boiling crawfish thread is ridiculous.
Ikr....that one and the word "fluffier". But we're the dummies.
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