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Started By
Message
re: A few questions about boiling crawfish.
Posted on 1/21/11 at 1:37 pm to Geauxld Finger
Posted on 1/21/11 at 1:37 pm to Geauxld Finger
Artichoke is goooooood.
1
Posted on 1/21/11 at 1:38 pm to Kajungee
Purging with salt will not kill them quickley.
Posted on 1/21/11 at 1:38 pm to CT
quote:
I always purge with salt and the crawfish are ALWAYS alive then they go in the pot.
It doesn't kill them instantly, but a quite detailed study was released by LSU a few years back that definitively stated that the salt during the purging process does nothing to get them cleaner.
Posted on 1/21/11 at 1:44 pm to Vrai
quote:
Artichoke is goooooood.
VERY! but you have to put them in very early because they take for f'ing ever to boil right. I stick them in with the potatoes
quote:
NOTHING worse than dirty crawfish
Nothing more I hate than friends that boil, get shite faced doing it and don't clean them long enough. Especially bad if you get spillway crawfish.
This post was edited on 1/21/11 at 1:46 pm
Posted on 1/21/11 at 1:49 pm to crimsonsaint
Please don't put the sausage in until after you are done boiling the crawfish,and they have been taken out of the pot, that is unless you want greasy tasting crawfish.
Posted on 1/21/11 at 1:56 pm to Kajungee
quote:
After the water comes back to a boil, 3 minutes per lb.
Are you talking about crawfish?
Posted on 1/21/11 at 2:02 pm to JackNut
After I put the crawfish in, I wait about 10-15 minutes and then take a look to see how things are coming along, if it looks like it's boiling, or close I will shut it off there. Let em soak for about 20 minutes and start testing.....
Posted on 1/21/11 at 2:10 pm to JackNut
quote:
Boil them till they float. Soak them till they sink
Great advice, leave time out of the equation, all crawfish will not cook the same, earlier in the season when the shells are soft they will require less time than late seasonhardshell bugs, also small vs large, with the above technique everything is accounted for
Posted on 1/21/11 at 2:17 pm to Tigerpaw123
also for your question about purging...
it depends on what you are talking about, a good cleaning of crawfish makes a huge diffrence, wash them 4-5 times with fresh water or until the water is clear, then boil
some people like to soak the crawfish in salt water for 30 minutes or so with the belief that it will cause the bugs to shite and throw up therefore cleaning out the digestive track, this has been proven by many people to not be factual and Alton Brown even did a show where he said if you were that worried about cleaning out the digestive track that it would take at least 24 hours of purging and to do it in fresh water that was changed out every hour or so. I choose not to do this but if you do then go for it
it depends on what you are talking about, a good cleaning of crawfish makes a huge diffrence, wash them 4-5 times with fresh water or until the water is clear, then boil
some people like to soak the crawfish in salt water for 30 minutes or so with the belief that it will cause the bugs to shite and throw up therefore cleaning out the digestive track, this has been proven by many people to not be factual and Alton Brown even did a show where he said if you were that worried about cleaning out the digestive track that it would take at least 24 hours of purging and to do it in fresh water that was changed out every hour or so. I choose not to do this but if you do then go for it
Posted on 1/21/11 at 2:23 pm to Vrai
The exact point to which I referred. As to who taught me, many people but I used to do it for a thing called MONEY.
Posted on 1/21/11 at 2:25 pm to CITWTT
I respect the pros, but the best crawfish I've had more often than not came from backyards...not a pot where the bottom line was most important.
Posted on 1/21/11 at 2:33 pm to JackNut
quote:Never do it anymore. I wash 'em clean and then get after it.
salt water purge
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 2:42 pm to TJG210
quote:
After the water comes back to a boil, 3 minutes per lb.
Are you talking about crawfish?
whoaaaa. did I say that... must be lack of alcohol.
3 minutes total ... sorry bout dat.
Posted on 1/21/11 at 2:48 pm to Kajungee
quote:I do 3 minutes, but start counting at a decent simmer. Soak @20 minutes and begin tasting. Use ice, too.
After the water comes back to a boil, 3 minutes total.
Posted on 1/21/11 at 2:54 pm to OTIS2
I've always found Louisianaians to be overly sensitive and insecure about their crawfish. 
This post was edited on 1/21/11 at 2:55 pm
Posted on 1/21/11 at 2:57 pm to Geauxld Finger
quote:
Well being that these are fresh water creatures, if you dump salt in their water, they die. If you do it instantly from salting the water and into the pot quickly it's fine. But if you purge and let them sit while you're doing other batches you'll be cooking dead crawfish. Also, like you mentioned, it makes it tougher to pick out the dead ones.
bullshite.
They don't die instantly.
They can hang for quite a while even while another batch cooks. I've never seen mass crawfish death from purging, and the amount of straight-tails is the same.
Posted on 1/21/11 at 2:59 pm to JackNut
quote:
This has also been established...12 times prior to your insightful remark.
Thanks for informing me of that. I really value your thoughts.
Posted on 1/21/11 at 2:59 pm to Kid Charlemagne
quote:Get your weak shite outa here. We'll be bollin' your asses soon enough.
Kid Charlemagne
Posted on 1/21/11 at 3:11 pm to Kajungee
quote:
whoaaaa. did I say that... must be lack of alcohol.
No biggie.....just making sure there wasn't some ultra long cooking method I wasn't aware of.
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