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re: A few questions about boiling crawfish.
Posted on 1/21/11 at 4:08 pm to TJG210
Posted on 1/21/11 at 4:08 pm to TJG210
Thanks for the help guys. So for no response as I have Fridays off and took a long arse nap.
Looks like I almost started WWIII.
But I'll just keep rinsing until they're clean. Boil till they float and soak till they sink sounds like the simplest way.
Also, I live in Monroe. So if they're is a better sausage, please give me a name brand.
Looks like I almost started WWIII.
But I'll just keep rinsing until they're clean. Boil till they float and soak till they sink sounds like the simplest way.
Also, I live in Monroe. So if they're is a better sausage, please give me a name brand.
4
Posted on 1/21/11 at 5:22 pm to crimsonsaint
quote:
Also, I live in Monroe. So if they're is a better sausage, please give me a name brand.
You could Downhome Country Sausage. It's pretty tasty and much better than Savoies
Posted on 1/21/11 at 5:24 pm to TJG210
He thought you wanted to make boiled crawfih bisque(the French kind, not cajun).
This post was edited on 1/21/11 at 5:26 pm
Posted on 1/21/11 at 5:36 pm to crimsonsaint
quote:
But I'll just keep rinsing until they're clean. Boil till they float and soak till they sink sounds like the simplest way.
The "boil till they float" part sounds reasonable enough, but the "soak till they sink" just won't do the trick.
If you ice the crawfish after the boil, they'll sink in a minute or two. This is not enough soak time. Let them soak for 15 - 30 minutes depending on preference.
This is not a straight line progression. Most of the spice will get there in the first 15 minutes, but that extra 15 minutes could make up that small difference between decently seasoned and well seasoned.
Posted on 1/21/11 at 6:24 pm to crimsonsaint
quote:Down Home or Richards or McCains.
I live in Monroe. So if they're is a better sausage, please give me a name brand.
Posted on 1/21/11 at 6:40 pm to Geauxld Finger
quote:
I will never...
Protip: Avoid using words like never, always, must, cannot, best, worst, perfect, guaranteed, ect on any TD forum. You are asking for the torch.
If you are on the Food Board, I would stay away from jambalaya, gumbo, po-boy bread, New Orleans vs. Baton Rouge, Johnny's-Fleur De Lis-Domino's, and 0piEs.
...word
Posted on 1/21/11 at 7:44 pm to OTIS2
quote:
McCains
I forgot about McCains. I love their sausage.
I just picked up a 34 lb sack. Our plan is to boil for the superbowl. But we've never done it. Figured we needed a couple of trial runs. We'll update tomorrow with picks. Again, thanks for the help fellas.
Posted on 1/21/11 at 7:54 pm to crimsonsaint
Taste your water before you add the crawfish. It needs to be extra spicy. Also, do not over boil. Get to a good simmer, count 3 minutes, cut your fire and let them soak.
Posted on 1/21/11 at 9:21 pm to OTIS2
I thought boiling crawfish was supposed to be easy? Taste the water before it's heated? We're splitting it up into two batches. Gonna boil one for lunch, and then boil another around four or so.
Posted on 1/21/11 at 9:34 pm to crimsonsaint
"I thought boiling crawfish was supposed to be easy?"
Who said that?
It's not difficult, but it's easy to make crawfish that are below par.
Who said that?
It's not difficult, but it's easy to make crawfish that are below par.
Posted on 1/21/11 at 11:42 pm to Kajungee
You could throw a terd in that pot and it would be succulent upon entering thy mouth after boiling....or maybe not 
Posted on 1/22/11 at 6:52 am to JackNut
Personally I think purging with salt is just a waste of time. They will not get any cleaner or taste different with salt. Like the others have said, just put them in a plastic tub, ice chest, or whatever you have then put a hose in the tub and run the water until it is very clear. Most of the dead ones will float to the top. I used to pick through them for dead ones on a table before I put them in a tub.
As for the boiling part, I boil them according to the size and also how early/late it is in the season. Early on in the season and especially if they are small, I bring it to a rolling boil and cut the fire and soak like 15-20 min. You have to be careful you don't oversoak smaller crawfish or they will overbook. Ice will help with this. And I also used more seasoning to allow for the shorter cooking time. Later on in the season when they are larger and thicker shelled, I would boil 3 mom and soak for 20-30 min. Like the others have said once they sink they are usually done.
Boiling crawfish isn't rocket science. Just do what works for you.
As for the boiling part, I boil them according to the size and also how early/late it is in the season. Early on in the season and especially if they are small, I bring it to a rolling boil and cut the fire and soak like 15-20 min. You have to be careful you don't oversoak smaller crawfish or they will overbook. Ice will help with this. And I also used more seasoning to allow for the shorter cooking time. Later on in the season when they are larger and thicker shelled, I would boil 3 mom and soak for 20-30 min. Like the others have said once they sink they are usually done.
Boiling crawfish isn't rocket science. Just do what works for you.
Posted on 1/22/11 at 6:58 am to JasonL79
Few mispellings in my last post. It's over cook not overbook and it's boil for 3 min not 3 mom.
Posting from a iPhone and can't edit my post.
Posting from a iPhone and can't edit my post.
Posted on 1/22/11 at 7:45 am to JackNut
I use ice.It works for me.If I don't have any,I'll spray the outside of my pot with the hose to cool it and get them to sink. If I'm not the cook, which is damn rare, I shut the frick up and enjoy what I'm given. A few cooking tips for the novice OP here:
LINK /
LINK /
This post was edited on 1/22/11 at 7:46 am
Posted on 1/22/11 at 7:46 am to JackNut
quote:
Boil them till they float. Soak them till they sink. Often they don't even come back to a rolling boil. This is my method.
This.
Posted on 1/22/11 at 7:53 am to windriver
quote:We differ here. I only keep a high flame on my dad's for 3 minutes after they 1st hit a decent simmer. I cool the water a bit with 4 to 6 lbs of ice which will immediately make the crawfish sink. With my cook time and normal seasoning mix, I begin to taste at 20 minutes of soaking...I pour them up only when they taste right.
Boil them till they float. Soak them till they sink
This post was edited on 1/22/11 at 7:54 am
Posted on 1/22/11 at 8:36 am to JackNut
quote:Yes...and I want to push them to the side and do it right, just like everyone else does.
But you have to admit that there is a bit of anxiety associated with watching someone else use a different method
quote:Sorry here...I can eat 'em.
And if they season the outside
May not be my primary method, but I ain't culling crawfish. If they are spicy enough, I'm eating them. Posted on 1/22/11 at 8:41 am to crimsonsaint
quote:wanna email a select few an address? We might could solve your cooking problems... It would probly require another sack, and a few more beers though...
I live in Monroe
Posted on 1/22/11 at 8:44 am to Ole Geauxt
quote:
wanna email a select few an address? We might could solve your cooking problems... It would probly require another sack, and a few more beers though...
I'm looking at a 120qt and a 60 qt pot out my back window right now. I'm ready. 
Posted on 1/22/11 at 9:50 am to OTIS2
Am I forgetting anything?
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