Southerners can give you a thousand reasons to justify their round table partying culture. It is something that is inherited from the ancestors and offers the best way to socialize and have fun. Normally, the seafood dominates the table at this time, particularly in winters. Oyster Roast, in particular, is something no one is going to miss at this time. The rules are quickly changing, the low country boils are now the main dish at these parties. It is a delicacy that is easy to prepare and is also very healthy.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
The main parts of this boil are the potatoes, sausages, the shrimp and the corn. The seasoning varies from one cooking pot to the other, depending on the chef of the day. With a larger crowd, adjustments are made and a few additions and omissions here and there is all that is required to make the feast a memorable one.
The mystery about the low nation bubble is the fun that accompanies it. Maybe, this is the reason it remains the most common meal for gatherings. There is no fun like struggling to peel shrimp, breaking crab legs or consuming the old fashioned corn.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
5 pounds of shell shrimps (without removing shells), 3 pounds of corn (don't expel corns from the cob), 5 pounds of potatoes, and 3 pounds of sausages. The corns and potatoes are cut into parts or thirds and the frankfurters are cut into 2-3 inch pieces.
Regarding the matter of cooking, the cooking pot is half loaded with water. Some flavoring can be added to taste. This fluctuates from one individual to the next. When the water has heated up, the potatoes are added. After boiling for 15 minutes, add sausages and then boil for another 5 minutes before adding corns. This then follows with a 3 minute boiling and then adds shrimp. At this point, check the pot after two minutes to see if the shrimp has turned to pink or is floating which is an indication that the meal is ready.
Boiling each component separately means that the boil becomes harder to cook as opposed to the traditional method. It also means that the power of shared taste is missed. A ready meal served with snacks like boiled peanut and drinks can help make merry the whole night.
It can be made to feed a large crowd of up to three hundred people with a little sweat. The dish comes into being after it was invented by a National Guardsman who had to figure out how to feed 100 troopers. The solution was to boil everything in one pot, only adjusting the time at which each component was to be introduced into the pot. Since then, it has gained popularity as the main party dish and attracts people from far and wide, giving them a chance to gather and enjoy a round table meal.
The main parts of this boil are the potatoes, sausages, the shrimp and the corn. The seasoning varies from one cooking pot to the other, depending on the chef of the day. With a larger crowd, adjustments are made and a few additions and omissions here and there is all that is required to make the feast a memorable one.
The mystery about the low nation bubble is the fun that accompanies it. Maybe, this is the reason it remains the most common meal for gatherings. There is no fun like struggling to peel shrimp, breaking crab legs or consuming the old fashioned corn.
As expected, the amount of the ingredients varies depending on a number of factors. The main issue is the size of the crowd to be fed. A 16 pound boil is enough to feed thirty to forty people as long as some side dishes are added.
5 pounds of shell shrimps (without removing shells), 3 pounds of corn (don't expel corns from the cob), 5 pounds of potatoes, and 3 pounds of sausages. The corns and potatoes are cut into parts or thirds and the frankfurters are cut into 2-3 inch pieces.
Regarding the matter of cooking, the cooking pot is half loaded with water. Some flavoring can be added to taste. This fluctuates from one individual to the next. When the water has heated up, the potatoes are added. After boiling for 15 minutes, add sausages and then boil for another 5 minutes before adding corns. This then follows with a 3 minute boiling and then adds shrimp. At this point, check the pot after two minutes to see if the shrimp has turned to pink or is floating which is an indication that the meal is ready.
Boiling each component separately means that the boil becomes harder to cook as opposed to the traditional method. It also means that the power of shared taste is missed. A ready meal served with snacks like boiled peanut and drinks can help make merry the whole night.
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