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A boil is usually done in a large pot (60 to 80 quarts — large enough to necessitate a truck in most cases) fitted with a strainer and heated by propane. However, some traditionalists see no need for a strainer and make use of a net or a wire mesh scoop. Seasonings include crab boil packets, cayenne pepper, hot sauce, salt, lemons, and bay ...
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A long-handled, narrow pick, used to pull meat out of narrow legs and other parts of a lobster or crab. [2] Mandoline: A mandoline is used for slicing and for cutting juliennes; with suitable attachments, it can make crinkle-cuts. Mated colander pot: Multi-pot; [7] multi-cooker [8] Boiling pasta, steaming vegetables
Use a large slotted spoon to scoop the shrimp and vegetables out of the pot and onto a serving platter or large baking sheet. Spoon about 1 cup of the boil liquid over the shrimp and vegetables.
Billycan – a lightweight cooking pot in the form of a metal bucket [4] [5] [6] commonly used for boiling water, making tea or cooking over a campfire [7] or to carry water. [ 6 ] Bratt pan – large cooking receptacles designed for producing large-scale meals. [ 8 ]
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