- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
anyone use this method when boiling crawfish?
Posted on 3/31/17 at 10:52 am
Posted on 3/31/17 at 10:52 am
quote:
as we all know, to soak you need to stop the cooking process so the water must be cooled down and the best way to soak and speed the process up without diluting your flavor is to lift the basket out of the pot and I lean it at a 45 angle and leave it sit there on top of the pot to cool off for 5 minutes and this also lets the water in the pot cool down enough for soaking. then I drop the basket back into the hot water and since the bodies are warm while the water is still hot but not boiling. as we all know, heat travels from warm to cold so the bodies literally such up the hot seasoned water and fill with it. then I let it soak for 10-15 minutes before serving.
I cut mine after 2 minutes then toss the corn in and give it a nice stir along with spraying the pot. I came across and wanted to hear yalls opinion on this method.
8
Posted on 3/31/17 at 11:01 am to LSUvegasbombed
Fill a couple 2-liter soda bottles the night before and throw them in after you shut the fire off. Just don't try milk jugs, the cap won't stay on.
Posted on 3/31/17 at 11:02 am to HES
Forgot to mention, freeze the bottles
Posted on 3/31/17 at 11:03 am to LSUvegasbombed
No, I just cut my fire immediately after it comes to a boil and then let them soak. No spraying, ice, etc...
Posted on 3/31/17 at 11:09 am to LSUvegasbombed
Not saying it doesnt work, but I'm not doing it.
People over think this boiling crawfish thing.
People over think this boiling crawfish thing.
Posted on 3/31/17 at 11:11 am to kengel2
I get as much flavor/spice as I want with just soaking for thirty minutes in the boil water. I agree that people are putting too much into this.
Posted on 3/31/17 at 1:18 pm to Jibbajabba
Guys if I'm only doing potatoes , corn , carrots and onions should I go by the same directions as you would if you were cooking bugs
Posted on 3/31/17 at 1:31 pm to kengel2
quote:
People over think this boiling crawfish thing.
I don't get it
If you season and soak properly it's near impossible to frick up.
Posted on 3/31/17 at 1:34 pm to Walkerdog14
Is this a joke? If not, you need to boil your potatoes way longer than you would boil crawfish.
Posted on 3/31/17 at 1:36 pm to GynoSandberg
man i am just asking if anyone has tried this method?
Posted on 3/31/17 at 1:58 pm to LSUvegasbombed
quote:
man i am just asking if anyone has tried this method?
Why? You have a method that works. Quit padding your post count on the FDB crawfish threads.
Posted on 3/31/17 at 2:37 pm to Trout Bandit
Posted on 3/31/17 at 2:56 pm to LSUvegasbombed
Five minutes doesn't seem like a lot of time for cooling to take place - both the bugs and water. That's a lot of mass sitting over a steaming pot of liquid. I know when I cut the burners on my homebrewing setup, it takes a good 15 minutes of whirlpooling to get down to about 180. It would take a good while if I didn't stir.
Posted on 3/31/17 at 6:29 pm to BottomlandBrew
Yeah, that guy sounds like the know it all cooker of crawfish that doesn't really know jack shite. The crawfish cool and because warm travels to cool they fill up with water? Umm ok.
Posted on 3/31/17 at 8:31 pm to LSUvegasbombed
That sounds like someone who's never had properly cooked crawfish - you know, the kind that isn't mushy, so that it peels efortlessly.
Posted on 3/31/17 at 9:07 pm to Stadium Rat
The old pros who make the best crawfish boil them in plain water then lift the basket and soak them in the spiced brine that's at 165 deg F.
Edit - Yea, these were commercial guys. Best crawfish I've had though. They were very focused on soaking at 165 F.
Edit - Yea, these were commercial guys. Best crawfish I've had though. They were very focused on soaking at 165 F.
This post was edited on 4/1/17 at 2:14 pm
Posted on 3/31/17 at 11:17 pm to Nawlens Gator
quote:
The old pros who make the best crawfish boil them in plain water then lift the basket and soak them in the spiced brine that's at 165 deg F.
I have 5 generations in my family born and raised in Raceland. My family is littered with people raised up, down and across the bayou. These people boiled crawfish over open fires in metal wash tubs. In my 40+ years of going to and hosting crawfish boils I've never seen it done this way in a backyard. I know commercial places do it to get more use of the seasonings. Also, the word brine and crawfish have never been used together that I know of.
Posted on 4/1/17 at 8:02 am to MightyYat
quote:
Also, the word brine and crawfish have never been used together that I know of.
Well. You've come to the right place to see it happen. This board regularly uses "dry brine"
Aka Salt
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News