The original idea is to have a resource for family and friends that ask for my recipes. Follow along with us as we cook dishes with our signature seasonings from Compass Point Blend. We will show you how we cook and recreate some recipes that others have made in our style, we might teach you a thing or two. Food has always been a passion that brings friends and family together. Compass Point Blend has blends that can Navigate any cook on the right course with full flavor, all natural and low sodium blends. Be apart of our journey so we can discover great ways to prepare food together.
Ok…. I have the recipe of your crawfish blend…. Now I just need to 5lbs of crawfish…. Never saw crawfish on Kauai 😞😞😞😞 my dream is to eat a crawfish boil one day!!!!!
1) What are your thoughts on the two pot method? 2) I’m using lemon oil yes, but for you personally and professionally.. what difference do you notice between a boil with no lemon oil compared to one that does taste wise? 3) Crawfish that has black/dark gills, liquid/mushy heads, and a disintegrating tail meat or little to barely any meat in the tail after cooking are crawfish that has died and been decomposing before the cooking yes or no? 4) you specified in the video to soak for ten minutes or at least to soak until they sink. Do you agree the longer they soak, the more it absorbs the flavors & seasonings? 5) by Chinese peppers do you mean “Thai chili peppers”? 6) what are your thoughts on “boil boosters”? 7) 13.5 cups of seasonings for every 9 gallons, does this standard principle apply to all seasonings? (Zatarains, frog bone, swamp dust, etc)
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.
At the same time instead of spending 15-20 bucks per bag on seasoning some people like to use a cheap base season and add to it the flavors they like to dial it in.
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've always said this very THING, They don't have to BOIL! They're like Skrimp, heck you can even give em a quick steam or boil in clear water and just add em back to a seasoned 150° pot for the soak and by all means go at least 30+ minutes anything less just ain't enough. That's why you see ppl over seasoning their water just to speed it up and it's just WASTE.
So I use a seasoning called Dat Cajun Chitt....been using it for 4 years now....and people say its expensive, but we also dont believe in adding anything to the boil....if you're adding spice,vegetables, lemons etc....you need to change boil spices
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.
Looks good wish I could taste what seasoning did you mix with the butter I noticed you did not use any fresh herbs in the mix with the cheese And as you had some of the garlic butter left in the shelves a little bit of fresh bread with to soak of the juices would be great Love the idea
@@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.
I use the freshwater boil just cause even after the water runs clear sometimes it still has that muddy taste and when you boil in that clean water it cleans better than when you clean em in the basket
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.
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.
I find it amazing how small crawfish are. I am an Aussie, in Australia we have "Yabbies" Yabbies grow about 4 times bigger. Big enough to eat only claws. We also have freshwater crayfish. "spiny crayfish" or "Murray crayfish" grow about 6 to 8 times larger than what you show. Then we also have the "Tasmanian freshwater crayfish" which gets to about 20 times what you show, but you can't eat them....unless you like jail.
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.
have you ever tried the steaming method? Use 1 pot with like 2 inches of water to steam the crawfish and then once they're done transfer them to a seasoned pot to soak. I saw it in a video and its amazing how disgustingly dirty the water from the steam is
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.
