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Started By
Message
New to me crawfish boiling method
Posted on 2/25/13 at 10:53 am
Posted on 2/25/13 at 10:53 am
I went to a boil this weekend and witness a method that I have never seen before. The guy boils a pot of seasoned water and cooks the vegetables. After they are all done he takes them out and moves the pot of seasoned water to the side. He then brings a new pot to a boil but adds nothing to the water, just plain water. He boils the crawfish in the plain water until done. He then puts the cooked crawfish to soak in the pot of seasoned water until they are seasoned to his liking. I am not sure why it was done this way, but they were some damn good crawfish. Mixed medium and large for $2/lb. Anyone ever heard or seen this before?
8
Posted on 2/25/13 at 10:56 am to Janky
yes,
There are a couple places locally that do it and their crawfish are always spot on.
There are a couple places locally that do it and their crawfish are always spot on.
Posted on 2/25/13 at 10:57 am to Janky
I've heard of it. Sounds like a lot of work.
Posted on 2/25/13 at 10:59 am to Janky
I was browsing online for info of what other people put in crawfish, and ran across a fancy crawfish boiling website.
It listed this technique, so I immediately dismissed them.
cajuncrawfish.com
I got a small sack from Restaurant Depot yesterday. 25 pounds for $42.
Came out good. Made a nice lunch for sure.
It listed this technique, so I immediately dismissed them.
cajuncrawfish.com
I got a small sack from Restaurant Depot yesterday. 25 pounds for $42.
Came out good. Made a nice lunch for sure.
Posted on 2/25/13 at 11:00 am to Janky
It works well when you have alot to boil.
Allows you to process batches quicker and keeps your seasoned water from getting dirty as fast allowing more batches.
Allows you to process batches quicker and keeps your seasoned water from getting dirty as fast allowing more batches.
Posted on 2/25/13 at 11:00 am to OldSouth
quote:
Sounds like a lot of work
would take more time to bring to pots to a boil.
the seasoned pot is cools off some while the water pot is boiling, allowing the crawfish to soak longer.
Posted on 2/25/13 at 11:02 am to Hermit Crab
I've seen this as well. Crawfish come out good, but the extra pots/cleaning/prepping aint worth it. They don't come out any better than 1 pot crawfish done well.
This post was edited on 2/25/13 at 11:03 am
Posted on 2/25/13 at 11:08 am to Kajungee
Some guys up here do it. I haven't tried their crawfish, but supposedly they are just fine. Can't see why they wouldn't be.
Posted on 2/25/13 at 11:14 am to OTIS2
Commercial place down the road here does it that way but they do a lot of batches. They keep the seasoned water at 160F while soaking. While one batch is soaking you can boil another. There as good as any I've tasted.
This post was edited on 2/25/13 at 11:18 am
Posted on 2/25/13 at 11:16 am to Nawlens Gator
Well, that makes sense because this guy used to own a bar and I assume that is how he did them at the bar.
Posted on 2/25/13 at 11:19 am to Janky
I don't know why someone would do that unless they were boiling several sacks
Posted on 2/25/13 at 11:22 am to Janky
Tony's Seafood in Baton Rouge does this.
It gets you more boils out of your seasoned water before it gets dirty (this is helpful when doing multiple batches).
It also helps with the physics of cooling down the pot to stop the cooking and get the shells to expand and soak in the juice, which is usually acheived by either stirring the pot while spraying the outside with a hose until they sink, OR just dumping some ice in the top.
It's a little easier to do when you just stick them in a seperate pot that's already at a lower temperature.
Tony's has mechanical lifts, so its really not a chore for them to switch pots like that ... i find it also added to the saltiness of their crawfish.
It gets you more boils out of your seasoned water before it gets dirty (this is helpful when doing multiple batches).
It also helps with the physics of cooling down the pot to stop the cooking and get the shells to expand and soak in the juice, which is usually acheived by either stirring the pot while spraying the outside with a hose until they sink, OR just dumping some ice in the top.
It's a little easier to do when you just stick them in a seperate pot that's already at a lower temperature.
Tony's has mechanical lifts, so its really not a chore for them to switch pots like that ... i find it also added to the saltiness of their crawfish.
Posted on 2/25/13 at 12:32 pm to Napoleon
quote:
Restaurant Depot yesterday
I was there too, my neighbor bought some the previous weekend and said they had no fat and had a good bit of dead ones.
I've heard of this method but never tried it. Don't think I ever will because no one really complains about the way i do it now.
Posted on 2/25/13 at 12:49 pm to CHEDBALLZ
quote:
I was there too, my neighbor bought some the previous weekend and said they had no fat and had a good bit of dead ones.
Yes, a lot were crushed. I pulled most of the dead loss out before I boiled it. I had about two pounds of dead. Then another pound of tinys and straight tails after boil. So 25 pounds, with 22 being decent.
I got the worst sack though, I was not the early bird, lol.
Posted on 2/25/13 at 12:53 pm to Napoleon
You probably have an inside contact to notify of this. That's just improper handling. My guy up here handles his sacks like newborn infants...it makes a difference.
Posted on 2/25/13 at 12:58 pm to Napoleon
those are the brightest crawfish I've ever seen. my eyes are watering.
This post was edited on 2/25/13 at 12:59 pm
Posted on 2/25/13 at 1:00 pm to OTIS2
quote:
My guy up here handles his sacks like newborn infants...it makes a difference.
They have them out on a pallet and customers pick them up and put them back down. I just got the last sack.
Posted on 2/25/13 at 1:03 pm to Motorboat
Holy shite. Them crawfish looks like they has the radiation!
ETA: It's a good method for multiple batches.
ETA: It's a good method for multiple batches.
This post was edited on 2/25/13 at 1:05 pm
Posted on 2/25/13 at 1:03 pm to Motorboat
quote:
those are the brightest crawfish I've ever seen. my eyes are watering.
I thought something was wrong with my screen. I think he put too much plutonium in there.
Posted on 2/25/13 at 1:05 pm to Napoleon
quote:
I pulled most of the dead loss out before I boiled it.
Why? Don't eat mealy crawfish, that's the only rule I employ. If the tail breaks apart before it comes out of the shell it's usually not getting eaten by me. If it comes out perfectly with a bit of fat on it I don't care if it died before it went into the boil.
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