There are millions of recipes today in the world, and not even 50% of them are available on the internet. As such, it is impossible for an individual to try even one percent of food recipes that exist in the globe. However, if there is one recipe that everyone should try, it is that of low country boils. This is a time honored tradition in the South and South Eastern Coast of the U. S. It is likened to the clambake in the New England, only that it is much more easy to prepare and can offer a great meal for a large gathering as well as a small family.
Today, there are several recipes that exist and most are available on the internet, each with its proponents and opponents. The truth of the matter is that there is no golden rule when it comes to preparing the country boils. It is a matter of choosing what appeal to your taste and what is available depending on your situation.
The most common setups when it comes to preparing the boils involves the use of burner pot or strainer that is more synonymous with turkey deep frying. The other case is to use the stove setup. The size of the pot largely depends on the crowd size. It can be made to serve a crowd of more than a hundred people or as few as ten people or less.
A good cooking setup can vary although a stove with a large pot or a burner pot that you will normally use to deep fry turkey can just work as well. The size of the pot and ingredients will vary with the size of the crowd.
As such, the 16 pound boil takes whole 5 pounds whole potatoes (preferably Yukon Gold varieties) cut into halves, 3 pounds corn on the cob with husks and silk removed and broken in halves, 3 pounds smoked or kielbasa sausage cut into 1-2 inch pieces and 3 pounds fresh shrimps with shells on.
Heats the water until it boils and then add the potatoes. After cooking for 15 minutes, add the sausage. This is then cooked for additional 5 minutes, after which you add the corn still on the cob. Next, cook for three minutes and then add the shrimp. Within two minutes, the shrimp turns pink and starts to float. This signals that the meal is ready.
As the name suggests, nothing else is done other than boiling. Just heat the water in the pot until it boils and add 2 ounces of Old Bay to season, then add the potato pieces and boil for further 15 minutes. The sausages, then follows in and after 5 more minutes of boiling, add the pieces of corn and boil for only 3 minutes before finally adding shrimps and boiling for two more minutes before the meal is ready for serving.
Other than the ease of cooking, the other advantage of country boils is the unique taste that comes with the shared taste resulting from cooking together. As such, those who choose to boil each ingredient separates miss out from the two advantages. The question of which particular recipe to choose is more personal. Just be sure to search for as many recipes as possible and chose the one that appeal to you the most.
Today, there are several recipes that exist and most are available on the internet, each with its proponents and opponents. The truth of the matter is that there is no golden rule when it comes to preparing the country boils. It is a matter of choosing what appeal to your taste and what is available depending on your situation.
The most common setups when it comes to preparing the boils involves the use of burner pot or strainer that is more synonymous with turkey deep frying. The other case is to use the stove setup. The size of the pot largely depends on the crowd size. It can be made to serve a crowd of more than a hundred people or as few as ten people or less.
A good cooking setup can vary although a stove with a large pot or a burner pot that you will normally use to deep fry turkey can just work as well. The size of the pot and ingredients will vary with the size of the crowd.
As such, the 16 pound boil takes whole 5 pounds whole potatoes (preferably Yukon Gold varieties) cut into halves, 3 pounds corn on the cob with husks and silk removed and broken in halves, 3 pounds smoked or kielbasa sausage cut into 1-2 inch pieces and 3 pounds fresh shrimps with shells on.
Heats the water until it boils and then add the potatoes. After cooking for 15 minutes, add the sausage. This is then cooked for additional 5 minutes, after which you add the corn still on the cob. Next, cook for three minutes and then add the shrimp. Within two minutes, the shrimp turns pink and starts to float. This signals that the meal is ready.
As the name suggests, nothing else is done other than boiling. Just heat the water in the pot until it boils and add 2 ounces of Old Bay to season, then add the potato pieces and boil for further 15 minutes. The sausages, then follows in and after 5 more minutes of boiling, add the pieces of corn and boil for only 3 minutes before finally adding shrimps and boiling for two more minutes before the meal is ready for serving.
Other than the ease of cooking, the other advantage of country boils is the unique taste that comes with the shared taste resulting from cooking together. As such, those who choose to boil each ingredient separates miss out from the two advantages. The question of which particular recipe to choose is more personal. Just be sure to search for as many recipes as possible and chose the one that appeal to you the most.
About the Author:
Low country boils make crayfish cooking a whole lot faster. To order a pot online, use this link http://www.cajunrocketpot.com and reach our shop now.
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