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Started By
Message
re: Steaming Crawfish. Ever seen this video?
Posted on 4/20/16 at 8:29 pm to playboyoncrack
Posted on 4/20/16 at 8:29 pm to playboyoncrack
quote:
I am a huge advocate of steam cooking the crawfish and soaking the crawfish in a different pot with seasoning, similar to what unclebuck504 is describing. Takes me only about 12-15 minutes to steam 50lbs of crawfish and an additional 15-20 minutes to soak them.
Thunder dome.
0
Posted on 4/20/16 at 11:45 pm to playboyoncrack
Playboyoncrack ...
... did you WATCH THE VIDEO?
What size pot you steaming them 50 pounds of crawfish to complete mush in, baw? Tell us more ...
... did you WATCH THE VIDEO?
What size pot you steaming them 50 pounds of crawfish to complete mush in, baw? Tell us more ...
Posted on 4/21/16 at 8:24 am to unclebuck504
Where can you get one of those insert things that he used for his steaming process? Can't be proprietary to rocket pots?
Posted on 4/21/16 at 8:55 am to LSUsmartass
quote:
Where can you get one of those insert things that he used for his steaming process? Can't be proprietary to rocket pots?
You could easily make something up to go in a pot but why would you want to? Using 3 pots for a seafood boil is beyond fricking retarded.
Posted on 4/21/16 at 9:07 am to ssand
Why would someone mess with one of the most perfect foods in the world? Boiled crawfish is amazing. And truth be told, it's not all that hard to get right. If it ain't broke don't fix it.
Posted on 4/21/16 at 9:52 am to ssand
I wouldn't waste time doing this method but I did like the idea of pureeing some onion and celery and adding it to the boil.
I've never heard of anybody doing this.
I've never heard of anybody doing this.
Posted on 4/21/16 at 10:09 am to SUB
quote:
I wouldn't waste time doing this method but I did like the idea of pureeing some onion and celery and adding it to the boil.
I've never heard of anybody doing this.
You're destroying a lot of the flavor that comes out of both especially the celery. Also, the loose onion petals are one of my favorite things about a boil. A half of a potato, a little onion petal and then squeeze some garlic on it.... wash it down with a bite of sausage and/or mushroom.
Posted on 4/21/16 at 10:35 am to ssand
cool if only doing one batch
Posted on 4/21/16 at 11:03 am to Emteein
quote:
Didn't watch the video, but have been to a north Louisiana crawfish "boil" where they basically steamed the crawfish in straight water then dumped the crawfish into ice chests, sprinkled Tony's on top and then let them sit for a few minutes to soak up the flavor.
Posted on 4/21/16 at 11:05 am to Rouge
This guy got the recipe from the man who runs Frog Bone. He does a lot of competition cooking and this method is probably more useful in that type of setting because you can probably get more than 2 sacks per soaking pot due to the steam process cleaning the crawfish a little more. if you could soak 3-4 sacks per soak pot for 15-20 minutes because of the heavy seasoning it would save a ton of time. I've had a friend use this exact method at his house for a small boil and the crawfish were delicious but its a lot of work if your just trying to cook for some friends. thats my $.02
Posted on 4/21/16 at 11:08 am to gorillacoco
quote:yet 60-80% of the tards who say they boil the best crawfish frick it up most of the time.
Why would someone mess with one of the most perfect foods in the world? Boiled crawfish is amazing. And truth be told, it's not all that hard to get right. If it ain't broke don't fix it.
Posted on 4/21/16 at 11:16 am to ZekeTheTeke
quote:steam/boiling in a concentrated liquid and "soaking" in an ice chest is a method i have used when i want to put out a bunch of crawfish in a row. The "let me tell you how to cook crawfish" people by and large are idiots who think there is one way to skin a cat.
This guy got the recipe from the man who runs Frog Bone. He does a lot of competition cooking and this method is probably more useful in that type of setting because you can probably get more than 2 sacks per soaking pot due to the steam process cleaning the crawfish a little more. if you could soak 3-4 sacks per soak pot for 15-20 minutes because of the heavy seasoning it would save a ton of time. I've had a friend use this exact method at his house for a small boil and the crawfish were delicious but its a lot of work if your just trying to cook for some friends. thats my $.02
Posted on 4/21/16 at 11:18 am to MightyYat
quote:
You're destroying a lot of the flavor that comes out of both especially the celery
Huh? How does pureeing onions and celery "destroy" its flavor? Are you saying that you never use onion or celery powder? It seems like adding pureed veggies would add more to the flavor of the boil water than just throwing in quartered onions and celery stalks.
quote:
Also, the loose onion petals are one of my favorite things about a boil.
There's no reason why you wouldn't be able to also add quartered onions.
Posted on 4/21/16 at 12:23 pm to unclebuck504
I finally have a chance to watch the video. I can see why you guys are bashing the video. My setup or steaming method is nothing remotely similar to the video. I have boiling crawfish for a good while, and I still use the same seasoning(soaking)stock recipe for my crawfish. I just prefer to steam cook my crawfish because the meat is much more tender and fuller than boiling crawfish (minimum shrinkage). Basically is the same, if I was boiling to cook the crawfish and then soaking the crawfish in the same pot. But instead I just have one pot for steaming and another for my seasoned stock. Anyhow the pot that I have for steaming is a stainless steel pot with a ridged ring that keeps the basket 3 inches above the pot. Also I only fill no more than 1 inch of water inside of my steaming pot unlike the other guy. FYI with the steaming pot you can steam a whole bushel of crabs in 25mins.
Posted on 4/21/16 at 12:47 pm to SUB
quote:
Huh? How does pureeing onions and celery "destroy" its flavor? Are you saying that you never use onion or celery powder? It seems like adding pureed veggies would add more to the flavor of the boil water than just throwing in quartered onions and celery stalks.
Maybe destroy is a strong term but go bite into an onion or celery stick and then puree the frick out of them while adding water and then taste it.
quote:
I just prefer to steam cook my crawfish because the meat is much more tender and fuller than boiling crawfish (minimum shrinkage).
Oh for fricks sake.
This post was edited on 4/21/16 at 12:58 pm
Posted on 4/21/16 at 1:04 pm to MightyYat
Oh damn, I set myself up for that 
Posted on 4/21/16 at 2:13 pm to MightyYat
quote:
go bite into an onion or celery stick and then puree the frick out of them while adding water and then taste it.
What is your point? The purreeing is done to add flavor to the boil, not to be eaten stand-alone, just like you wouldn't eat any other seasoning by itself. How do you think seasoning blends are made for injectables? You aren't supposed to eat the purreed seasoning blend... Are you going to be drinking the crawfish boil water?
Posted on 4/21/16 at 2:25 pm to SUB
quote:You dont?
Are you going to be drinking the crawfish boil water?
Posted on 4/21/16 at 2:59 pm to CarRamrod
quote:
yet 60-80% of the tards who say they boil the best crawfish frick it up most of the time.
i mean, this may be true, but the same tards aren't going to have any better luck steaming than they will boiling.
Posted on 4/21/16 at 3:03 pm to gorillacoco
I'll never understand why some people turn boiling crawfish into such a complicated science.
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