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Message
re: A few questions about boiling crawfish.
Posted on 1/21/11 at 12:57 pm to crimsonsaint
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
6
Posted on 1/21/11 at 12:58 pm to Geauxld Finger
how much are sacks going for right now??
Posted on 1/21/11 at 1:07 pm to Geauxld Finger
Thanks for the tips.
I don't know what that is.
And to the other poster, I'm getting mine for $3.68 + tax per pound. There's only one place in town that has em right now.
quote:
Put on the shrooms and asparagus while your soaking and right after you ice the top (i assume you know what that is).
I don't know what that is.
And to the other poster, I'm getting mine for $3.68 + tax per pound. There's only one place in town that has em right now.
Posted on 1/21/11 at 1:16 pm to Geauxld Finger
quote:
Also toss in some button mushrooms, asparagus and usual veggies.
Mushrooms and sausage are almost my favorite part. Never had aparagus but it sounds good, I will def try it next time. Savoies is good in a crawfish boil imho.
This post was edited on 1/21/11 at 1:17 pm
Posted on 1/21/11 at 1:29 pm to Geauxld Finger
quote:
I will never purge with salt. It kills the crawfish instantly,
No it doesn't. I always purge with salt and the crawfish are ALWAYS alive then they go in the pot.
Posted on 1/21/11 at 2:38 pm to Geauxld Finger
quote:
I will never purge with salt. It kills the crawfish instantly,
I have purged with salt, and not purged with salt, but I have NEVER experienced the salt killing them, espcially instantly. THAT is bulls**t!
Posted on 1/21/11 at 6:40 pm to Geauxld Finger
quote:
I will never...
Protip: Avoid using words like never, always, must, cannot, best, worst, perfect, guaranteed, ect on any TD forum. You are asking for the torch.
If you are on the Food Board, I would stay away from jambalaya, gumbo, po-boy bread, New Orleans vs. Baton Rouge, Johnny's-Fleur De Lis-Domino's, and 0piEs.
...word
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