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Started By
Message
re: I Witnessed a Strange Crawfish Boil Technique--what's your weirdest?
Posted on 3/31/15 at 3:10 pm to Motorboat
Posted on 3/31/15 at 3:10 pm to Motorboat
quote:
I think he told me that you could boil crawfish in unsalted water for 15 minutes and the would not get mushy.
The old man is clueless. Crawfish are "mushy" before cooking. The longer you cook, the more brittle and dry they get. I don't understand why he thinks salt has some effect on the cooking process. And that goes for any seafood. Spices don't change the chemistry of meat.
He's probably confused with the myth that salt causes water to boil faster.
1
Posted on 3/31/15 at 3:19 pm to SUB
quote:
Crawfish are "mushy" before cooking
no they're not.
quote:
The longer you cook, the more brittle and dry they get
Could that be because of the higher concentration of salt in the salted water (Osmosis)?
quote:
Spices don't change the chemistry of meat.
no they don't but I can see how salt would have an effect on the water content of the meat.
quote:
He's probably confused with the myth that salt causes water to boil faster.
Doubt it. He is a pretty sharp ole guy.
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