JayPoorJay
Assistant Cook
Hello Everyone.
Super new to the site so FIRST thing is to thank ALL of you for your willingness to share hard (labor of love) worked for wisdom and experience.
I want to make Boudin during the next couple of evenings after work. My question has to do with what y'all think about the right time to mix in the spices for the Boudin...? Do you add your spices to the broth and boiling stage, or during the grinding stage, or half during the boil and the other half during the grinding??? And why (if you don't mind...?
I got my premade BOUDIN spice mix form REO SPICE as recommended from a guy I like to watch on YouTube.
I also have a question about fresh parsley. Do/Can I mix in the parsley before grinding or after grinding with the rice? What do you think about parsley in Boudin?
I'm all ears and SUPER open to your TOP secrets (if you're willing to share).
Thank you all so much!!!
Jay
Super new to the site so FIRST thing is to thank ALL of you for your willingness to share hard (labor of love) worked for wisdom and experience.
I want to make Boudin during the next couple of evenings after work. My question has to do with what y'all think about the right time to mix in the spices for the Boudin...? Do you add your spices to the broth and boiling stage, or during the grinding stage, or half during the boil and the other half during the grinding??? And why (if you don't mind...?
I got my premade BOUDIN spice mix form REO SPICE as recommended from a guy I like to watch on YouTube.
I also have a question about fresh parsley. Do/Can I mix in the parsley before grinding or after grinding with the rice? What do you think about parsley in Boudin?
I'm all ears and SUPER open to your TOP secrets (if you're willing to share).
Thank you all so much!!!
Jay
