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Message
1
Posted on 2/23/12 at 7:51 am to RebelNutt
quote:you can do it however you like.... A few things pop out at me... Most people that bring to a boil and cut off or boil less than three min and cut off do NOT add ice or spray the pot down... The crawfish continue to cook and soak in the warm water... The people who add ice generally are boiling on a hard boil for a longer time and have to immediately stop the boil (cool the water) when they are done...
Posted by RebelNutt I just get confused about when to add the vegetables and when to take them out. Everyone says something different, guess its just a personal preference thing. ETA: This is what I got so far by memory (not looking back on the thread) Purge Crawfish (Salt optional) Fill the Basket a little over halfway with water. Add dry crab boil, liquid crab boil, cayenne, maybe a little more salt, squeeze lemons and drop in peelings, add garlic, add stick or two of butter. Bring to a rolling boil add onions cut in half, add potatoes, add sausage. Boil for ten minutes. Add crawfish, bring back to a boil. Shut the burner off after 1-3 minutes of boil. Add frozen corn. Or fresh corn and ice. Hose down pot. Soak for 15-30 minutes, tasting along the way. Pour onto table. Enjoy. (Drink lots of cold beer with every step) For a second batch, may want to add some minimal additional ingredients because the contents of batch one likely sucked alot of the seasoning out.
Second, if u cut your onions in half... They'll be everywhere and all over everything...
Make sure you clean your crawfish 4-5 times before cooking... Put in ice chest and run water until the water is clear (seriously... Clear) u can fill the ice chest up with water toss them with your hands and drain if you'd like or just run a hose into the ice chest with the lid on n drain open.
Personally, I'm not a fan of butter and you won't need it if you bring them to a boil and cut off.
If you happen to use my recipe... On your second batch you add 2 small bags of Louisiana (not the tiny bags) and an additional 8oz of liquid.
Good luck
Posted on 2/23/12 at 9:07 am to The Sportsman
quote:
Fwiw, I add my liquid crab boil and lemons after i cut off the fire so it minimizes the chance of it evaporating out during the boiling process
One problem, only water and things with a lower boiling point than water, like alcohol will evaporate during the boiling process.
The oils in the citrus juice stay while the pure water (water vapor) boils away. Same thing for the liquid boil. It's mostly oil anyway, so the flavor components don't go anywhere.
To put it another way, if you were to collect the steam coming off your pot during a hard, rolling boil and condense that steam, you'd have purified water, with little or no taste at all. So you're not losing anything in flavor during the boiling process, in reality, you're concentrating the flavors. In fact, giving all your aromatics more time to "mingle" in the pot, develops greater flavor than putting things in last minute. The only things I add last minute are cayenne and other peppers, and only if the crawfish aren't spicy enough.
Just my 2 cents.
Posted on 2/23/12 at 9:16 am to The Sportsman
quote:
Second, if u cut your onions in half... They'll be everywhere and all over everything...
I like to use a boilin bag. I put all the messy shite in there. Onions, garlic, bell peppers, etc. Anything that would normally get too soft and come apart.
I also use a second bag for mushrooms, green beans and other things that only need about 10 min in the soak or they become too hot for most folks to eat.
quote:
Make sure you clean your crawfish 4-5 times before cooking... Put in ice chest and run water until the water is clear (seriously... Clear) u can fill the ice chest up with water toss them with your hands and drain if you'd like or just run a hose into the ice chest with the lid on n drain open.
Agree. Clean the ever lovin hell out of your crawfish. You should be able to load a sack into a basket, dunk the basket into a clean pot of cold water, and after you take them out, the water is not cloudy or dirty at all.
quote:
Personally, I'm not a fan of butter and you won't need it if you bring them to a boil and cut off.
Agree. If they're cooked right, you won't need butter. Makes things greasy.
quote:
If you happen to use my recipe... On your second batch you add 2 small bags of Louisiana (not the tiny bags) and an additional 8oz of liquid.
My second batch is always the best. My first batch is always a little less spicy for kids, grand parents and women. My second batch is always good n spicy and has better flavor. I'm convinced it's because some of the fat boils out from the previous batch and flavors the water slightly. And I also add plenty of spice back to the pot after the first batch.
Posted on 2/23/12 at 1:18 pm to The Sportsman
Thanks sportsman and opr
Posted on 2/23/12 at 1:21 pm to OTIS2
Exactly correct
Posted on 2/23/12 at 1:59 pm to Football91
as the old saying goes, if you dont know how to cook them, just start setting up and when you start filling your pot with water, you will have 50 mother frickers coming up telling you what you are doing wrong.
Posted on 2/23/12 at 2:04 pm to RebelNutt
quote:
I like the frozen corn method replacing the ice, since I will indeed be using frozen corn. Will the corn be ready after the soak?
So once we put the crawfish in, do we wait for a boil and then count 5 minutes? Or is that too much?
How much dry crab boil do you use? Do I need to add more on the second batch? Do I also add salt or is the dry boil, liquid boil, and cayenne enough?
Sorry for all the questions, Im a rookie.
Yes, the corn will be ready after the soak.
Once you put in the crawfish I would not leave the heat on for anymore than 5 mins (Burners vary greatly) You should be able to tell how good the burner is by how fast your water boils. (The bigger the pot the longer to boil) Again...you do not want to over cook crawfish. If the water takes 30+ minutes to boil you are not using the right burner unless you have a 160qt pot. which I do not think would be the case.
In terms of seasoning. I use Swamp Fire powder a 4.5lb bag for a sack with some liquid boil. (I use Zatarains, Louisiana or Swamp Fire for liquid...whichever I have. (concentrate maybe 3-6 OZ)
DO NOT ADD SALT!! You will need to add about a half bag/whole bag if you cook another sack. I never cook more than 2 batches in the same water. No Cayenne either....the Swamp Fire (Or whichever Boil you use will have plenty of seasoning/heat
Posted on 2/23/12 at 9:37 pm to BayouBengalinBama
Thanks guys, its not rocket science but I want to do it right. They are too expensive right now to be messing up.Posted on 2/23/12 at 10:46 pm to RebelNutt
I will come teach you for free...just a 12-pack of Icehouse and I'm good! :)
Posted on 2/24/12 at 5:01 am to CarRamrod
quote:
as the old saying goes, if you dont know how to cook them, just start setting up and when you start filling your pot with water, you will have 50 mother frickers coming up telling you what you are doing wrong.
Posted on 2/24/12 at 6:34 am to BayouBengalinBama
quote:I couldn't disagree with you more.
DO NOT ADD SALT
quote:
No Cayenne either....the Swamp Fire (Or whichever Boil you use will have plenty of seasoning/heat
To the OP, season the water while it's coming to heat and taste it. It must taste good(extra spicy and salty enough) for your palate. If the water doesn't taste good to you, how do you think the crawfish are going to taste? IMHO,the best seasoning combines some liquid seasoning, some pre mixed dry, along with more pepper, salt, and garlic. I also add a good bit of acidic flavors to the pot with lemon, oj, and even some vinegar. Have fun, and keep boilin'...you'll develope your own style that'll work for you. One more tip, look for premixes that use the "chinese red pepper" or its equivalent (Tony's out of BR marets it's "Twice as Hot" red pepper that's from Pakistan).It's a far superior boiling product to traditional cayenne pepper, again just my opinion.
This post was edited on 2/24/12 at 6:47 am
Posted on 2/24/12 at 7:56 am to OTIS2
quote:dangit, never mind....
Twice as Hot" red pepper that's from Pakistan)
Posted on 2/24/12 at 8:09 am to Ole Geauxt
quote:I'll bet you're now having strange urges to wrap a bath towel around that big head of yours and attack your neighbors....aren't you?????
Ole Geauxt
This post was edited on 2/24/12 at 8:10 am
Posted on 2/24/12 at 8:27 am to OTIS2
not my neighbors, yet..
wonder if we could buy that stuff from my br host?
wonder if we could buy that stuff from my br host?
Posted on 2/24/12 at 8:35 am to Ole Geauxt
quote:I expect the commision would be too steep.
wonder if we could buy that stuff from my br host?
Posted on 2/24/12 at 4:57 pm to JasonL79
quote:
quote:
Also...if you're going to use this method, let the water cool down considerably before you add any bags of seasoning or salt after the potatoes are done...unless you want a crazy reaction similar to vinegar and baking soda. FYI
HUH?
Posted on 2/24/12 at 5:18 pm to OTIS2
quote:
One more tip, look for premixes that use the "chinese red pepper" or its equivalent (Tony's out of BR marets it's "Twice as Hot" red pepper that's from Pakistan).It's a far superior boiling product to traditional cayenne pepper, again just my opinion.
I used to use both chinese red pepper and cayenne pepper. I found the Chinese to have a little more of a bitter taste than caynene but it gave it good heat and the cayenne gave it a little better flavor. That's just my personal opinion though. I used about 2:1 ration of chinese to cayenne I think. Then I would add some extra garlic also.
Posted on 2/24/12 at 5:40 pm to JasonL79
quote:Nothing wrong there, but the masses boiling wthout Chinese are really,really missing out.
I used to use both chinese red pepper and cayenne pepper
quote:A must. I use whole pods to eat, but I use a huge amount of the prechopped garlic to really kick up the flavor.
I would add some extra garlic also.
Posted on 2/24/12 at 9:24 pm to OTIS2
I can't find the Chinese or Pakistani red pepper anywhere here in Texas for some reason. I there anywhere across the river I can order it from and have it shipped here that you guys know of ?
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