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re: Your #1 tip to improve crawfish boil
Posted on 3/1/17 at 5:07 pm to ShrevePolitics
Posted on 3/1/17 at 5:07 pm to ShrevePolitics
Celery salt, half cup of sugar, and bay leaves added to cajun land boil.
I save all beer that gets left in the ice chest throughout the year. I usually add a 12 pack or so to my boil water as it is warming.
I run a 40psi reg wide open when I drop the crawfish. Returns to a boil within 3 minutes and I cut fire. Lid on, leave them alone for 20 minutes. Taste every 5 minutes until they are good to go.
We do not cool the pot and we do not "boil" the crawfish. Water temp is high 160s by the time we pull them. Why chill it?
I save all beer that gets left in the ice chest throughout the year. I usually add a 12 pack or so to my boil water as it is warming.
I run a 40psi reg wide open when I drop the crawfish. Returns to a boil within 3 minutes and I cut fire. Lid on, leave them alone for 20 minutes. Taste every 5 minutes until they are good to go.
We do not cool the pot and we do not "boil" the crawfish. Water temp is high 160s by the time we pull them. Why chill it?
This post was edited on 3/1/17 at 5:13 pm
2
Posted on 3/1/17 at 5:19 pm to X123F45
Cajun land is some good stuff.
Posted on 3/1/17 at 5:35 pm to X123F45
What is the purpose of the sugar Rando? I've never heard of using it so I'm curious.
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