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Started By
Message
Spice Level of Liquid vs Powdered Boil for Crawfish
Posted on 4/22/25 at 8:52 am
Posted on 4/22/25 at 8:52 am
Everyone has their own way of boiling and not here to debate. Stepped in to boil this past weekend for my cousins who had to work and typically do the crawfish. They dropped everything for me before I got there and I noticed there were 3 bottles of liquid boil and 1 bag of powdered. We were boiling 2.5 sacks so quickly realized that was not enough powder and deduced that they must boil with only liquid boil. A good bit of that part of the family likes to dust (yes I know and no I am not a fan but whatever have to make them happy) so figured that was what the powder was for.
Typically, I go one bag of powder and depending on the crowd maybe half bottle of liquid for first batch. Add half of that for the next batch and so on until a water change if there is a ton of sacks.
Main question if I ever run into this again...How does 1 bottle of liquid boil compare to 1 bag of powdered boil in terms of spice?
It was hard for me to tell after the dusting but I used one whole bottle on the first batch (was pretty bland) and added a second bottle for the second batch which seemed spicier but still hard to tell after the servere dusting so I really came away not knowing how to compare. Was scared to throw that third bottle in there being it was for family and liquid can be pretty potent.
Typically, I go one bag of powder and depending on the crowd maybe half bottle of liquid for first batch. Add half of that for the next batch and so on until a water change if there is a ton of sacks.
Main question if I ever run into this again...How does 1 bottle of liquid boil compare to 1 bag of powdered boil in terms of spice?
It was hard for me to tell after the dusting but I used one whole bottle on the first batch (was pretty bland) and added a second bottle for the second batch which seemed spicier but still hard to tell after the servere dusting so I really came away not knowing how to compare. Was scared to throw that third bottle in there being it was for family and liquid can be pretty potent.
9
Posted on 4/22/25 at 9:44 am to LSUDbrous90
quote:
We were boiling 2.5 sacks so quickly realized that was not enough powder and deduced that they must boil with only liquid boil. A good bit of that part of the family likes to dust (yes I know and no I am not a fan but whatever have to make them happy) so figured that was what the powder was for.
Why didn't you just use the powder in the boil and say "oops you forgot they dust" and then not have to deal with it. Plus they would have had actual better crawfish and could have seen that dusting is stupid.
But typically at least 4lbs of powder and at least 16oz of liquid for a sack and adjust form there. 16oz of liquid alone wont really give you any flavor.
Posted on 4/22/25 at 9:51 am to BigBinBR
quote:
Why didn't you just use the powder in the boil and say "oops you forgot they dust" and then not have to deal with it. Plus they would have had actual better crawfish and could have seen that dusting is stupid.
Because I was trying to enjoy my day rather than hear complaining. I agree dusting is dumb just trying to figure out spice level if I run into the issue again.
Posted on 4/22/25 at 10:00 am to LSUDbrous90
quote:
We were boiling 2.5 sacks so quickly realized that was not enough powder . . .
The amount of powder and/or liquid boil should initially be based on the amount of water that you are cooking with. It is the concentration of the boil in the water that matters. After your first batch, then replenish the water with boil based on how much crawfish is in each batch.
Posted on 4/22/25 at 10:08 am to LSUDbrous90
Can’t go wrong with gal of liquid crab boil and yellow sack of powder
Posted on 4/22/25 at 10:41 am to LSUDbrous90
Liquid, cayenne, and salt is all you need. That’s how they used to do it and there’s not a damn thing wrong with it.
Posted on 4/22/25 at 10:56 am to LSUDbrous90
quote:
Main question if I ever run into this again...How does 1 bottle of liquid boil compare to 1 bag of powdered boil in terms of spice?
It's easily avoidable. Just bring your own spices if you are asked to boil. Unless they give you a recipe and ask you to follow it, just do it your own way next time you are in this situation.
Posted on 4/22/25 at 11:42 am to LSUDbrous90
I would think the biggest issue would be a lack of salt if you're only using liquid in the boil.
Posted on 4/22/25 at 2:16 pm to Gaston
quote:
Liquid, cayenne, and salt is all you need. That’s how they used to do it and there’s not a damn thing wrong with it
Ppl used to also eat mayonnaise sandwiches but we've evolved and desire better things now.
Posted on 4/22/25 at 2:20 pm to LSUDbrous90
I’ve had to deal with this.
I save about a cup of powder per pot, cook them the way I usually do (normal, soak not dust), and when I’m dumping into the ice chest I’ll dust just enough for appearance.
I save about a cup of powder per pot, cook them the way I usually do (normal, soak not dust), and when I’m dumping into the ice chest I’ll dust just enough for appearance.
Posted on 4/22/25 at 2:22 pm to BigBinBR
Wouldn't a longer soak time make up for less seasoning in the water? If after 20 minutes you taste one, and it's bland, wouldn't another 20 minutes make a difference?
Posted on 4/22/25 at 2:24 pm to jaytothen
Yea, like brisket boudin…back when people would taste the water and spice it accordingly because they could control it and knew exactly what it should taste like, you know what kind of questions they never asked?
It did not get better, it just got easier for people who were less talented at making crawfish. Add celery seed on your own, or your Chinese peppers…guranfrickingtee you an old coonass’s crawfish are better than your proboil or premixed bullshite every single time. My dad wouldn’t boil potatoes or corn or anything else in his boil, mom would do that shite on the stove, because he was masterfully controlling the spice levels as he went.
Better. bullshite.
It did not get better, it just got easier for people who were less talented at making crawfish. Add celery seed on your own, or your Chinese peppers…guranfrickingtee you an old coonass’s crawfish are better than your proboil or premixed bullshite every single time. My dad wouldn’t boil potatoes or corn or anything else in his boil, mom would do that shite on the stove, because he was masterfully controlling the spice levels as he went.
Better. bullshite.
Posted on 4/22/25 at 2:31 pm to deeprig9
quote:
Wouldn't a longer soak time make up for less seasoning in the water?
There's only so much that crawfish can absorb. If the water isn't seasoned enough, no amount of soaking will fix that.
Posted on 4/22/25 at 2:53 pm to deeprig9
quote:
Wouldn't a longer soak time make up for less seasoning in the water? If after 20 minutes you taste one, and it's bland, wouldn't another 20 minutes make a difference?
Eventually, there is an equilibrium between the meat and the spiced water. If you just put a dash of salt in a 80 qt pot half full of liquid, it won't matter how long you soak your crawfish. The water needs to be seasoned well.
quote:
Gaston
This post was edited on 4/22/25 at 2:54 pm
Posted on 4/22/25 at 3:16 pm to deeprig9
quote:
Wouldn't a longer soak time make up for less seasoning in the water? If after 20 minutes you taste one, and it's bland, wouldn't another 20 minutes make a difference?
There's going to be diminishing returns, and if he isn't using powder it's going to be bland regardless of the heat level because it's going to be lacking salt.
Posted on 4/23/25 at 8:52 am to SUB
quote:
It's easily avoidable. Just bring your own spices if you are asked to boil.
They contacted me Saturday evening for a Sunday lunch boil and that everything had already been dropped off at my grandparents for me. Cousins that normally boil are sugar cane farmers and had to get fertilizer down before the rain this week last minute.
quote:
The amount of powder and/or liquid boil should initially be based on the amount of water that you are cooking with. It is the concentration of the boil in the water that matters. After your first batch, then replenish the water with boil based on how much crawfish is in each batch.
For sure. 100 qt pot which the 1.25 sack batch filled. At my house I have an 80 qt that I ussually can do 1 sack batches with.
quote:
I would think the biggest issue would be a lack of salt if you're only using liquid in the boil.
Absolutely was my concern. They lacked overall seasoning due to lack of salt but dont worry...the dusting solved that issue if you wanted the salt on your fingers lol.
quote:
I save about a cup of powder per pot, cook them the way I usually do (normal, soak not dust), and when I’m dumping into the ice chest I’ll dust just enough for appearance.
Exactly what I did. They came out perfect like they normally do except definitely missing some salt/taste that I am used to. I ended up only putting about 1/3 bag over 2.5 sacks for dusting. Poured the rest in the bowl because some of them literally dip the tails in the powder...its odd.
Posted on 4/23/25 at 2:37 pm to LSUDbrous90
I thought crawfish were going to be more expensive this year because they always go up in price and nobody was going to be able to afford to boil them?
Posted on 4/23/25 at 2:39 pm to LSUDbrous90
quote:
Spice Level of Liquid vs Powdered Boil for Crawfish
I use a half gallon of liquid, a couple pounds of powder, an entire large jar of powdered cayenne, and a container of salt in the boil water. Haven't had any complaints.
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