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re: I Witnessed a Strange Crawfish Boil Technique--what's your weirdest?
Posted on 4/1/15 at 2:03 pm to Motorboat
Posted on 4/1/15 at 2:03 pm to Motorboat
I've seen something sort of similar with crabs. They were boiled in plain water. After the boiling was done, the strainer pot was dumped in a cooler of ice water containing a jacked-up amount of seasoning. The crabs instantly absorbed all the cold, seasoned water and were ready to pick in just a few minutes. They came out tasting good and were easy to pick.
2
Posted on 4/1/15 at 2:10 pm to CroakaBait
quote:
I've seen something sort of similar with crabs. They were boiled in plain water. After the boiling was done, the strainer pot was dumped in a cooler of ice water containing a jacked-up amount of seasoning. The crabs instantly absorbed all the cold, seasoned water and were ready to pick in just a few minutes. They came out tasting good and were easy to pick.
Did this with shrimp once. Boil in plain water. Tossed in ice cold season water. I was suprised, it worked well
would like to do this but use cold white wine with seasoning
This post was edited on 4/1/15 at 2:26 pm
Posted on 4/1/15 at 2:45 pm to CroakaBait
I don't know if they still do it that way, but when I worked at Tony's in BR (back inn 96) ... they boiled in plain water and soaked in seasoned water that was a lower temp. Made for cleaner crawfish, seasoned water lasted longer, and it created the same effect of the cool down/stop cooking/soak up seasoning that you would create by hosing the pot or dumping in some ice.
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