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re: New to me crawfish boiling method
Posted on 2/25/13 at 1:06 pm to Napoleon
Posted on 2/25/13 at 1:06 pm to Napoleon
quote:
quote:
My guy up here handles his sacks like newborn infants...it makes a difference.
They have them out on a pallet and customers pick them up and put them back down. I just got the last sack.
Another thing that happens with the restuarant depot crawfish is that people like to pick the sacks off the bottom(think they are larger) and the top sacks fall on the ground hence some of them getting crushed.
This used to aggrivate the hell out of me when I was seafood manager there. People don't care for the most part. It's not their crawfish that just fell 4 feet to the cement floor.
Other thing that can cause it is if they are stacking the crawfish over 4 or 5 rows high. If you store crawfish sacks to high the ones on the bottom will get crushed from the weight.
All these problems can happen with the delivery guy in his truck also.
0
Posted on 2/25/13 at 1:09 pm to Gaston
quote:
I pulled most of the dead loss out before I boiled it.
Why? Don't eat mealy crawfish, that's the only rule I employ. If the tail breaks apart before it comes out of the shell it's usually not getting eaten by me. If it comes out perfectly with a bit of fat on it I don't care if it died before it went into the boil.
Why not? I'd rather do the work and save my guests from the hassle. It's an easy task.
Posted on 2/25/13 at 1:12 pm to Janky
I do it that way if I have two pots, far cry from the dust them in a cooler to "steam" the spices into them that I grew up with.
Posted on 2/25/13 at 1:13 pm to Tommy Patel
quote:
far cry from the dust them in a cooler to "steam" the spices into them that I grew up with.
You poor, poor soul.
Posted on 2/25/13 at 1:15 pm to pooponsaban
quote:
You poor, poor soul.
I know, Right?
don't even get me started on the tomatoes that got put in our Gumbo
Posted on 2/25/13 at 1:18 pm to Janky
In my opinion, there are many roads that can lead to good boiled crawfish. Same with gumbo. There isn't one single route.
Posted on 2/25/13 at 1:20 pm to Darla Hood
quote:
In my opinion, there are many roads that can lead to good boiled crawfish. Same with gumbo. There isn't one single route.
Yea but bringing a second pot of water to a boil seems like a waste to me.
Posted on 2/25/13 at 1:23 pm to A Mite Ee One
quote:
Yea but bringing a second pot of water to a boil seems like a waste to me.
Again, depends on the situation.
Posted on 2/25/13 at 1:25 pm to Napoleon
quote:
straight tails after boil.
straight tail does not mean it was dead when cooked, common myth
Posted on 2/25/13 at 1:26 pm to yellowfin
does it mean anything?
Posted on 2/25/13 at 1:28 pm to Motorboat
quote:
those are the brightest crawfish I've ever seen. my eyes are watering.
I think either her camera sucks or she did that instagram crap to it.
I was being lazy, and didn't have those pics uploaded yet..
Here, no plutonium, just crawfish boil.
Posted on 2/25/13 at 1:29 pm to Ole Geauxt
quote:
does it mean anything?
He was the lower case L in the childs play.
I dont throw out the straight ones, I peel em and see what I get...its like a fortune cookie.
Posted on 2/25/13 at 1:32 pm to Napoleon
That's better. My mouth is watering instead of my eyes now.
Posted on 2/25/13 at 1:35 pm to Ole Geauxt
quote:
does it mean anything?
Here's Dr McClain's study:
LINK
tax dollars at work
This post was edited on 2/25/13 at 1:36 pm
Posted on 2/25/13 at 1:48 pm to yellowfin
If the straight tails are firm, they're mine.
Posted on 2/25/13 at 2:03 pm to yellowfin
Very interesting Fin!
quote:
In summary, dead crawfish, even after five days in a cooler, exhibited about the same degree of curl as live crawfish when cooked. Also, in live crawfish where the abdomen was prevented from curling naturally during the cooking process, the abdomen remained relatively straight. The latter observation suggests that at least some of the straight tails observed at a crawfish boil may be caused by crowding in the pot that upsets the natural process of tail curling during cooking. To verify the effects of crowding, live crawfish were intentionally crowded in a beaker of boiling water and boiled for 10 minutes. The results were several individuals displaying less-thantightly curled abdomens. Therefore, this study suggests that the age-old adage of avoiding straight-tailed crawfish at a crawfish boil, as a means of ensuring safety and quality, may not be reliable and certainly has little to do with the living status of the animal at the time of cooking
Posted on 2/25/13 at 2:09 pm to A Mite Ee One
quote:
Yea but bringing a second pot of water to a boil seems like a waste to me.
This method is for doing multiple batches.
Not for boiling one sack
Posted on 2/25/13 at 2:32 pm to unclebuck504
quote:
Tony's Seafood in Baton Rouge does this.
I was told Tony's steams their crawfish?
Posted on 2/25/13 at 2:50 pm to Gaston
quote:
If the tail breaks apart before it comes out of the shell it's usually not getting eaten by me
This could also mean that it is over cooked. A dead crawfish will have shrivelled up deteriorated looking meat that will not taste good.
It's best in my opinion to take them out. Usually the deads will float to the top if you wash them properly.
Posted on 2/25/13 at 2:52 pm to Topwater Trout
quote:
quote:
Tony's Seafood in Baton Rouge does this.
I was told Tony's steams their crawfish?
I was told by a guy that used to work for Louisiana Fish Fry for a while (their other company) that they boil them like unclebuck504 said. That's one reason why their crawfish are so clean.
This post was edited on 2/25/13 at 2:53 pm
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