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Started By
Message
re: Learned of a new method to cook crawfish...
Posted on 6/1/09 at 4:02 pm to Tiger Authority
Posted on 6/1/09 at 4:02 pm to Tiger Authority
quote:
Feasible for whom?
For me. I don't want to take 3 hours to cook five sacks of crawfish.
1
Posted on 6/1/09 at 4:02 pm to Golfer
Has anyone ever tried crawfish with a coating of sugar/cayenne on the outside? The crawfish themselves are cooked as normal (typical seasonings), but they're just coated with the sweet mixture afterward. My dad does it that way sometimes. Pretty good, even if it isn't traditional.
Posted on 6/2/09 at 5:46 am to Chicken
Tony's boils his is straight water, then puts them into the seasoning.
Posted on 6/2/09 at 7:18 am to Chicken
There should be a special place in Hell for people who season the outside of crawfish like that.
Posted on 6/2/09 at 8:20 am to TigerSpy
quote:
There should be a special place in Hell for people who season the outside of crawfish like that.
People that think like this have never cooked crawfish for a large number of people. Do you know how long it would take to soak season a 2,000 pounds of crawfish?
Posted on 6/2/09 at 9:31 am to yellowfin
quote:
There should be a special place in Hell for people who season the outside of crawfish like that.
There is, it is a room that has a bullet proof glass that separates them from people eating good crawfish.
quote:
People that think like this have never cooked crawfish for a large number of people. Do you know how long it would take to soak season a 2,000 pounds of crawfish?
People that feed that many people go straight to heaven, no matter what methods they use.
Posted on 6/2/09 at 10:08 am to Good Times
i moved to lake charles a lil over a year ago and they all do this method minus the pouring of the boil water back over the crawfish. You have to use LA crawfish seasoning and not zats because LA seasoning liquifies because of the steam in the ice chest. Basically instead of soaking your crawfish you are steaming the seasoning into them ... i find that they have good flavor and no chance of overcooking but to get them real spicy you have to have a lot of seasoning and then you have the problem of having excess seasoning on the outside of the crawfish when done.
Posted on 6/2/09 at 10:38 am to jakthib
Has anyone else ever been to Maryland? They do this shite with their crabs and think it's God's gift. It's not. It's sinful.
People that do this down here with should be forced to turn in their coonass card and never be allowed to cook again. It reeks of laziness and spits in the face of the time honored tradition of drinking beer while staring at a pot.
People that do this down here with should be forced to turn in their coonass card and never be allowed to cook again. It reeks of laziness and spits in the face of the time honored tradition of drinking beer while staring at a pot.
Posted on 6/2/09 at 12:11 pm to GeauxMan
if you have the equipment, boiling them in one pot and soaking in a cooler pot with seasoning is the most efficient way, imo
this way, your boiling water never really has to cool, most people just add salt and lemon to the boiling pot and put everything else in the soaking pot, the cooler water also reduces soak times JMO
this way, your boiling water never really has to cool, most people just add salt and lemon to the boiling pot and put everything else in the soaking pot, the cooler water also reduces soak times JMO
Posted on 6/4/09 at 12:34 pm to threeputt
Posted on 6/4/09 at 2:14 pm to Croacka
quote:
if you have the equipment, boiling them in one pot and soaking in a cooler pot with seasoning is the most efficient way, imo
this way, your boiling water never really has to cool, most people just add salt and lemon to the boiling pot and put everything else in the soaking pot, the cooler water also reduces soak times JMO
+ 4,000. This is the perfect way to cook more than 3 sacks. Re-using the water more than 3 times gets dicey. Two pots, cool soak, is the shizzle. Although, I have tried boiling in straight water, soaking in spice and also boiling in salty/lemony water and soaking in spice and neither comes out right. I boil in spice AND soak in spice, they come out perfect and once you get the timing down, you can have a fresh sack ready to eat every 20 min.
Posted on 6/4/09 at 2:16 pm to GeauxMan
quote:
It reeks of laziness and spits in the face of the time honored tradition of drinking beer while staring at a pot.
Agreed. Getting loaded with friends while staring at and sampling soaking crawfish is 50% of the point.
Posted on 6/4/09 at 3:18 pm to Chicken
i have seen someone do something similiar but they were catering a party for lots of people
Posted on 6/4/09 at 3:21 pm to Chicken
quote:
the guy cooking
Kalunda?
Posted on 6/4/09 at 8:06 pm to GeauxMan
quote:
Has anyone else ever been to Maryland?
Dem peeple up der sownd lik dey real stoopid.
Posted on 6/5/09 at 9:59 am to BigAlBR
quote:
quote:
--------------------------------------------------------------------------------
There should be a special place in Hell for people who season the outside of crawfish like that.
--------------------------------------------------------------------------------
People that think like this have never cooked crawfish for a large number of people. Do you know how long it would take to soak season a 2,000 pounds of crawfish?
But can't you also cook that much in bigger pots and soak them in the bigger pots.
The biggest problem with sprinkling is there is no way to get consistency with that method. How can you consistently sprinkle the same seasoning over all your crawfish?
Posted on 6/5/09 at 10:17 am to BlueCrab
Soaking still tastes better than seasoning. I've had both and I don't think it's close.
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