They were so good. I've got some crawfish tails in the freezer. Might toss thise in buffalo sauce and try them as tacos tomorrow. Drizzle a little ranch on em, sounds good enough.
They were so good. I've got some crawfish tails in the freezer. Might toss thise in buffalo sauce and try them as tacos tomorrow. Drizzle a little ranch on em, sounds good enough.
We have a dill sauce remalaud that really brings out a distinctive flavor. The crawdad tails would make a good taco I'm thinking although never tried them that way.
Guess that's the menu for tomorrow... I'll tell the old lady it's for science lol
Survey says, buffalo crawdad tacos are freaking good. Needs something to bind sauce to meat, maybe a simmer reductionnof the sauce, maybe a little flour/starch, I'll have to tinker with it... but ridiculously good. The two of us ate the whole pound.
Are morel mushrooms wild game?
Baking powder is used in restaurants to bind sauces, coatings, etc.
It's only a game for us, a sure fire for you......
I thought they use cornstarch...
In looking through alrecipies.com every recipe calls for baking soda. I used it with flour to saute some asparagus and it held the coating the other night.I thought they use cornstarch...
Edit: baking powder, not baking soda.
Baking powder is a rising (leavening?) agent that makes biscuits and other breads & stuff rise.
Never heard of it used as a thickening or coating agent.
