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Started By
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Crawfish Stock
Posted on 5/28/09 at 6:02 pm
Posted on 5/28/09 at 6:02 pm
I've got 8 cups of crawfish stock frozen in the freezer, and I'm not sure if it's gone bad or not. It's been in there about a month and a half. Would you still use it?
2
Posted on 5/28/09 at 6:09 pm to townhallsavoy
I'd thaw it and smell it.
However with my minimal exp with that I'd say it is fine.
However with my minimal exp with that I'd say it is fine.
Posted on 5/28/09 at 6:41 pm to ChicagoTiger
Don't ask me, I reasoned once that expired sour cream was OK because it was already sour. Projectile diarrhea.
Its frozen, what can go wrong?
Its frozen, what can go wrong?
Posted on 5/28/09 at 6:43 pm to andouille
quote:
I reasoned once that expired sour cream was OK because it was already sour
oh damn, man.
Posted on 5/28/09 at 6:50 pm to townhallsavoy
Throw it away. If you made crawfish stock with boiled and seasoned crawfish heads and shells, you wasted your time. It will overpower and ruin any seafood dish you use it in. Boiled crawfish shells are garbage and should not be used to make stock.
Posted on 5/28/09 at 7:45 pm to Tbobby
quote:
It will overpower and ruin any seafood dish you use it in.
Actually I use the boiled crawfish stock in my etouffe to give it the flavor we used to get before packaged tail were available. Not enough to overpower the buttery roux, just a little flavor. I tried using liquid crab boil, nasty. The heads have a lot of the flavor from the fat.
Posted on 5/28/09 at 9:24 pm to Tbobby
quote:
Throw it away. If you made crawfish stock with boiled and seasoned crawfish heads and shells, you wasted your time. It will overpower and ruin any seafood dish you use it in. Boiled crawfish shells are garbage and should not be used to make stock.
You're the first I've ever heard say this. How else would you make crawfish stock without using the shells and heads after a boiling? Seems like a waste of crawfish to just boil it for a stock.
If it helps, I rinsed the crawfish shells for a while before making the stock. Even scrubbed a few of them.
This post was edited on 5/28/09 at 9:28 pm
Posted on 5/28/09 at 11:05 pm to townhallsavoy
Every year I buy 10 lbs of live crawfish and boil them in water with onions, garlic clery, bay leaf , salt, pepper, thyme and red pepper flakes for approximately 1 hour. I strain the crawfish, preserve the stock and then extract the fat from the heads. The meat is pretty mushy so not much good. However, the stock is outstanding. I seperate it into 5-6 small zip lock bags and freeze. I add this to etouffee, bisque or any other crawfish dish. It adds outstanding flavor much like the old days when you could buy fresh crawfish fat.
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