- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
A few questions about boiling crawfish.
Posted on 1/21/11 at 12:55 pm
Posted on 1/21/11 at 12:55 pm
Me a friend are boiling them for the first time tomorrow.
I want to pick up the sack tonight so I won't have to do it in the morning. I read that leaving them in a cooler with a bag of ice in the garage is ideal. But not if the temp outside is below freezing. It's supposed to get below freezing tonight. So should I use this same method and bring them inside the house?
I read that some ppl purge with water and salt, and others with just water. Which works best?
Also, I was gonna boil sausage with the crawfish. I was thinking about using Savoie's. Is that good or should I use a different brand?
Any other tips would be much appreciated because I've never boiled before.
I want to pick up the sack tonight so I won't have to do it in the morning. I read that leaving them in a cooler with a bag of ice in the garage is ideal. But not if the temp outside is below freezing. It's supposed to get below freezing tonight. So should I use this same method and bring them inside the house?
I read that some ppl purge with water and salt, and others with just water. Which works best?
Also, I was gonna boil sausage with the crawfish. I was thinking about using Savoie's. Is that good or should I use a different brand?
Any other tips would be much appreciated because I've never boiled before.
4
Posted on 1/21/11 at 12:57 pm to crimsonsaint
Many people have different methods so I'll toss mine out.
I will never purge with salt. It kills the crawfish instantly, and I'd rather have them alive when they go in. Plus purging them with salt just makes them saltier. I prefer to just keep rinsing till the water is clear.
I would recommend just getting them in the morning. Better they keep them than you. If you freeze them too hard you'll kill them, or if not enough they'll die.
ETA: Savoie's is plenty fine. I love the green onion variety, gives extra flavor. Also toss in some button mushrooms, asparagus and usual veggies. Put on the shrooms and asparagus while your soaking and right after you ice the top (i assume you know what that is).
I will never purge with salt. It kills the crawfish instantly, and I'd rather have them alive when they go in. Plus purging them with salt just makes them saltier. I prefer to just keep rinsing till the water is clear.
I would recommend just getting them in the morning. Better they keep them than you. If you freeze them too hard you'll kill them, or if not enough they'll die.
ETA: Savoie's is plenty fine. I love the green onion variety, gives extra flavor. Also toss in some button mushrooms, asparagus and usual veggies. Put on the shrooms and asparagus while your soaking and right after you ice the top (i assume you know what that is).
This post was edited on 1/21/11 at 1:00 pm
Posted on 1/21/11 at 1:09 pm to crimsonsaint
First bit of advice, ignore the first responder as he knows jackshit about purging crawfish. First purge in clear water is to allow you to cull through the sack and find the dead critters. The second is salted water will turn the water into a rolling boil of mud,shite emptying water. None will die from this process. You will need two ice chests for the process. Water in first, empty second for the first purge. Water with salt in the one which the crawfish were in the first go around.
Posted on 1/21/11 at 1:28 pm to crimsonsaint
Savoie's is pretty terrible, but if you're in Alabama I doubt you have access to quality cajun sausage.
Posted on 1/21/11 at 1:49 pm to crimsonsaint
Please don't put the sausage in until after you are done boiling the crawfish,and they have been taken out of the pot, that is unless you want greasy tasting crawfish.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News