Janky LSU Fan Team Primo Member since Jun 2011 14229 posts Online
New to me crawfish boiling methodPosted by Janky 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?
Nawlens Gator Florida Fan louisiana Member since Sep 2005 2888 posts
re: New to me crawfish boiling methodPosted by Nawlens Gator 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.
unclebuck504 Southern Fan N.O./B.R./ATL Member since Feb 2010 1352 posts
re: New to me crawfish boiling methodPosted by unclebuck504 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.
Napoleon New Orleans Saints Fan UVC Brah Member since Dec 2007 47779 posts Online
re: New to me crawfish boiling methodPosted by Napoleon 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.
Gaston LSU Fan Dirty Coast Member since Aug 2008 23775 posts Online
re: New to me crawfish boiling methodPosted by Gaston 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.