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Started By
Message
How to cook frozen boudin
Posted on 7/8/13 at 9:13 am
Posted on 7/8/13 at 9:13 am
I bought a few pounds of frozen boudin from my favorite boudin spot (redlich's in basile la). It is raw. How should i cook it? Ive been steaming it but every once in a while I overdo it and the casing pops and i have a pot full if boudin in water. Is there a good rule of thumb for this? Should i be boiling it? Or leaving it in a crock pot?
Advice from the board please!!
Advice from the board please!!
7
Posted on 7/8/13 at 9:15 am to Jibbajabba
defrost it.
Put it in a cast iron skillet w/ a lil water in the oven and bake it (or on the stove top). The water will help the inside cook and when it evaporates the skin will crisp.
Put it in a cast iron skillet w/ a lil water in the oven and bake it (or on the stove top). The water will help the inside cook and when it evaporates the skin will crisp.
This post was edited on 7/8/13 at 9:16 am
Posted on 7/8/13 at 9:17 am to Jibbajabba
Smoke it.
Posted on 7/8/13 at 9:31 am to Jibbajabba
I thaw it then bake it. I rub oil on the outside and put it in the toaster oven at 325 for 10-15 minutes. Before it's ready I hit it with the broiler to really crisp it up.
On the grill with holes punched in foil works good too.
On the grill with holes punched in foil works good too.
Posted on 7/8/13 at 9:46 am to Gaston
If you have a rice cooker, put in rice cooker with just a few tablespoons of water, set timer like cooking rice, when dings.....hot boudin
Posted on 7/8/13 at 9:54 am to Jibbajabba
Poach(low temp about 180-90F, not boil 212F) in water to cook the stuffing, grill or whatever afterwards.
Posted on 7/8/13 at 10:09 am to Jibbajabba
The case bursts because your water is too hot and/or you're cooking for too long.
Defrost it. Then bring a pot of water to near boil.. til the water smokes on top.. Don't bring the water to boil. Drop the boudin in for 15 minutes, leaving the water at that temp.
Defrost it. Then bring a pot of water to near boil.. til the water smokes on top.. Don't bring the water to boil. Drop the boudin in for 15 minutes, leaving the water at that temp.
Posted on 7/8/13 at 10:59 am to Jibbajabba
I make boudin (everything is boiled so it is cooked) and make them into patties. I put them on a tray in the freezer for a while and then into big ziplock bags. I then just grab how ever many patties I want. I toss the frozen patties into a pan with a little oil and fry up on both sides.
MMMmmmm
MMMmmmm
Posted on 7/8/13 at 12:10 pm to Jibbajabba
Occasionally I will wrap a couple of links in foil and place it on the grill. Throw it directly on the fire for a few minutes if you like crispy skin. But right out of the foil it's good.
Posted on 7/8/13 at 12:15 pm to pabgolf
quote:
when dings.....hot boudin
I have no idea why I lol'd at this but I did.
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