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1
Posted on 3/31/15 at 9:42 pm to LSUSilverfox
You walk away why? Too hot?
Posted on 3/31/15 at 10:15 pm to Motorboat
Sounds like a version of the "steamed" or "icechest" method, which can be damn good if done right, despite what some think.
Given that, I still prefer the more tried and true method(s).
Given that, I still prefer the more tried and true method(s).
Posted on 3/31/15 at 10:22 pm to USMCTiger03
I first read steaming and ice chest method recipes 30 or so years ago in cook books published by a helluva Cajun chef. Most turds posting crawfish recipes are cooking mediocre, generic crawfish and don't know, and worse yet, don't want to know better. Excellent crawfish can be produced a number of ways if the cook has a culinary I Q higher than a rock or a bag of generic seasoning. 
This post was edited on 3/31/15 at 10:33 pm
Posted on 3/31/15 at 10:57 pm to OTIS2
To be fair, I've had the steamed method done wrong and it was bad bad. However, done proper, it's good if you like a stout dose of seasoning. 
Posted on 4/1/15 at 6:59 am to OTIS2
quote:
Excellent crawfish can be produced a number of ways if the cook has a culinary I Q higher than a rock or a bag of generic seasoning
Truth right here.
Posted on 4/1/15 at 7:06 am to Motorboat
Motorboat, what's your method for a 2nd sack? Add more powder? More liquid for soak?
Posted on 4/1/15 at 7:17 am to geauxtigers810
Yes--I will add more powder for the second batch and additional liquid at soak. Rarely will I do this because I have a two sack pot and rarely do I cook more than two sacks at a time.
Posted on 4/1/15 at 7:44 am to Motorboat
quote:
brings to a boil.
quote:
stir the crawfish for ten minutes.
So he leaves them boiling for 10 mins? Them crawdads gonna be mighty mushy. That's way too long.
quote:
but mostly because he used Crystal
Ok that's all I need to know
Posted on 4/1/15 at 7:56 am to Motorboat
quote:
Cons: The crawfish are lukewarm. You're not boiling a lot of water, so you have to do veggies in a different pot.
thats a pretty big con
seems labor intensive and it also seems like you lose a lot of the time you save doing the veggies in a different pot.
Posted on 4/1/15 at 8:03 am to Brettesaurus Rex
quote:
So he leaves them boiling for 10 mins?
no they steam for 10 minutes.
quote:
Them crawdads gonna be mighty mushy. That's way too long.
I thought so too but they were not. He says because lack of salt.
Posted on 4/1/15 at 9:40 am to TigerWise
quote:
Weirdest I've seen was somebody putting the seasonings all over the shells.
they do that here in Texas at the crawfish "restaraunts". im guessing its because they have to get alot out in a hurry.
Posted on 4/1/15 at 1:52 pm to cgrand
quote:
knew a dude from Mississippi who dumped the crawfish from the strainer into an ice chest and squirted yellow mustard all over them
we aren't friends anymore
Posted on 4/1/15 at 1:55 pm to Choctaw
I usually go to razzoos. they do the seasoning on top, but they cook them perfectly so I don't mind. other places around here are just mushy bullshite
Posted on 4/1/15 at 2:03 pm to Motorboat
I've seen something sort of similar with crabs. They were boiled in plain water. After the boiling was done, the strainer pot was dumped in a cooler of ice water containing a jacked-up amount of seasoning. The crabs instantly absorbed all the cold, seasoned water and were ready to pick in just a few minutes. They came out tasting good and were easy to pick.
Posted on 4/1/15 at 2:10 pm to CroakaBait
quote:
I've seen something sort of similar with crabs. They were boiled in plain water. After the boiling was done, the strainer pot was dumped in a cooler of ice water containing a jacked-up amount of seasoning. The crabs instantly absorbed all the cold, seasoned water and were ready to pick in just a few minutes. They came out tasting good and were easy to pick.
Did this with shrimp once. Boil in plain water. Tossed in ice cold season water. I was suprised, it worked well
would like to do this but use cold white wine with seasoning
This post was edited on 4/1/15 at 2:26 pm
Posted on 4/1/15 at 2:45 pm to CroakaBait
I don't know if they still do it that way, but when I worked at Tony's in BR (back inn 96) ... they boiled in plain water and soaked in seasoned water that was a lower temp. Made for cleaner crawfish, seasoned water lasted longer, and it created the same effect of the cool down/stop cooking/soak up seasoning that you would create by hosing the pot or dumping in some ice.
Posted on 4/1/15 at 3:23 pm to unclebuck504
I know folks that do this on a smaller scale. If you have the equipment, I think it works well.
Posted on 4/1/15 at 3:45 pm to unclebuck504
I hear that is how the people of Jennings boil their crawfish
Posted on 4/1/15 at 8:12 pm to LSUvegasbombed
Do your crawfish the way you want; somebody gonna complain anyway
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