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May need to figure that out

Some use for flavor some eat them. Not all people do it the same way

Everyone has their own method like Gumbo. Sounds great with the fresh peppers.

Hopefully one day you can but you can use shrimp in the meantime

We have not but tasted it. Super heavy on the clove.

1. I love the 2 pot method boiling not steaming. 2. I like them both honestly. But the lemon oil we carry we definitely notice a difference. Just the hint of lemon you don’t get from adding fresh lemons. The oils flavor not the juice. 3. Possibly. We walk every crawfish and wash. If they are dead then they get tossed. Most of the time they are smaller so they get overcooked hence mushy tail meat. 4. Absolutely the soak matters. We do 10 minutes before adding lemon oil and our vegetables back in. We soak for at least 45 min. 5. Chinese Pepper. From India also High Heat Pepper. Is like cayenne but 2X hotter. We carry it on our site. 6. Personally I don’t use them and don’t like them. Our boil is perfect the way it is. I honestly did try them when they came out to test but wasn’t a fan. We made our blend so you don’t have to keep adding more seasoning but that’s your preference. 7. NO, make sure you read their package. For our boils we measure 1.5-2 cups per gallon.

1) Water and oil are immiscible liquids to where the oil always rises to the surface. Do you think it would help to use an emulsifier to connect water molecules to the lemon oil for an even distribution for the entire pot? Either egg yolks, honey, or mustard are known to be natural emulsifiers. What do you think and which would you go with, out of the three if you were to consider trying it out? 2) Citrus is used in cooking to fix the taste of excessive saltiness, potatoes as well. Do you think lemon, oranges, pineapple, and other citrus flavored fruits were initially used to rectify saltiness, but now have developed and have gotten carried away? 3) When making a veggie stock in culinary, chefs also don’t boil. They rather let the pot simmer so the flavors of the veggies are absorbed into the veggie stock. Would you agree adding veggies in crawfish boils are more primarily for the bite than it is for the broth? Do you think it’ll even be noticeable if you made your broth out of a veggie stock first or pointless as it’ll simply be dominated by the flavors of the seasonings? Thank you for the knowledge, time, experience and your willingness to share

@@thomaspham7434 Hey, thanks again for the questions. Sorry there is no short answers and again these are my opinions from what I have experienced. 1) Water/Oil. Depends on what you are trying to do here. Personally this affects the seasoning penetration inside the crawfish, this is why onions, sausage, lemons or liquid boil would be used last. The oils coats the crawfish not allowing full seasoning penetration. I have tested enough to make this valid on my end. The lemon oil goes in last after 10 minutes of soak where you don't boil out the flavor. Also i don't believe i would use any natural emulsifiers in this application. 2) Not so much of the saltiness of citrus but a flavor enhancer or balancer. Citrus is amazing with seafood, lemon with everything, pineapple tartar sauce, lime and cilantro pairs well. So since seafood generally uses oil, butter etc and the fish usually has a high fat content I would assume that the natural acidity balances nicely for our taste buds. Similar to vinaigrettes and sweet & sour sauce. 3) Good question. So the veggies started out as seasoning with boil bags. Boil bags just had the coarse seasoning basically making a stock. Boil bag consisted of onions, garlic, celery, with seasonings like clove, allspice, mustard, coriander, black pepper etc. as a traditional boil. Veggies were not used for the bite but the balance of flavor, the smoothness but somewhere it got out of hand where people had a fight on who could make them more spicy rather than having flavor. I have tried with chicken stock before. Made chicken stock, let cool and skimmed the fat, then used it in the crawfish boil with normal seasonings. This was too much and didn't have the impact I wanted but the flavor was amazing. Then again it goes back to the crawfish gets coated before seasoning penetration. With this being said I like the K.I.S.S. method (keep it simple stupid) when doing this and thats why I created these blends in order to do just that, 1 bag and water. Add lemon or orange oil at the end it you like. 4) Bonus time, Liquid Crab Boil has and emulsifier in it, polysorbate 80, plus oils with the extracts. Fun fact about liquid crab boil, it does the same thing as oils we talked about before, coats and keep seasoning out of the crawfish. I never use the stuff but I was testing something out for a client and needless to say it will never go in my boil again.

I understand that. Can I ask from the base seasoning and all the others and how much do you end up spending? We dial it in once by measuring everything and adding the best seasoning. Crawfish is something you do not dial in. We offer 6# of seasoning per bag that seasons 10 gallons of water instead of 6 gallons plus the flavor is amazing and low sodium.

I couldn’t agree more!

We can’t agree more. Simplicity is best. It’s cheaper to buy good seasoning than buying all the other stuff to season cheap seasoning which is mainly salt.

You know it!

Now that sounds good!

Sorry for the late response. It’s our Oyster Blend. You can find it on our website compasspointblend.com

Can you use that for all shell food etc I am in the uk so it would be expensive to ship over

@@mrman9561 Yes, we specialize in seafood with our products. Send us a private message with your address and we can see how much it would cost to ship a sample box. The Oyster blend has been amazing on not only oysters but all seafood, even chicken lol.

@@mrman9561 What part are you from? I worked over there back in 2013/2014 and absolutely loved it.

@@compasspointblend hi address would be hayes middlesex London uk

Unfortunately I have not. But what presets they have are amazing from what I have used. Love the proof, dehydrate and air fry the best

Thank you for watching!

It’s very good and easy!

We will see

Maybe time for some new ones anyway. Got my eye on some I want.

It was. Thanks

Your welcome

Thanks for the visit

It was!

lol

It is!

Thanks!

Thanks!!

I use the traditional method most of the time. This year I will be boiling in fresh water then soaking method for us at home. Takes a little more time but the outcome is much better. Stay tuned and make sure you are subscribed, here soon I will be breaking everything down in steps. A simple master class if you will.

I've tried that method a couple of times, but for some reason the fresh water boil left a fishy taste in the crawfish that even the soak didn't kill. I probably did something wrong; willing to try it again though.

@@rodoyok that sounds like the swamp crawfish. They get that fishy taste since they are eating pogies from the traps in the swamps. Rice field crawfish will not taste like that.

Just received 3 bags of your crawfish boil. Looking forward to trying it. Where can I find that liquid boil you used, or did you make that yourself?

I made that myself. Was trying something different and it didn’t work like I had hoped. I find simplicity is best. The 2 pot method is by far the best. I am not opposed to liquid crab boil but I just don’t use it.

It’s crazy how different they are in other countries. We normally get the medium large mix since the big ones are generally tough. Just our preference. Thanks for watching.

@@compasspointblend check out "Robbie Fishing" here on youtube if you are interested in Yabbies. He catches quite a few (although small).

We will check it out. Thanks

I have and I find using the boiling method actually gets more debris off the crawfish. The crawfish are so tightly packed the boiling water moves them around so you get more dirt off when they expel it I have found.

I am going to try this next weekend

Thank you.

Thank you so much for the compliment.

Thanks!!