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re: Your #1 tip to improve crawfish boil
Posted on 3/1/17 at 4:49 pm to ShrevePolitics
Posted on 3/1/17 at 4:49 pm to ShrevePolitics
Let them soak long enough. I let them boil for 2 minutes max and then soak for close to 45 minutes. Never had an issue with being too soggy.
0
Posted on 3/1/17 at 5:02 pm to BugAC
quote:Why you would think this is a good thing.
Season the damn water prior to boiling
What?
What are you confused about?
Posted on 3/1/17 at 5:07 pm to ShrevePolitics
Celery salt, half cup of sugar, and bay leaves added to cajun land boil.
I save all beer that gets left in the ice chest throughout the year. I usually add a 12 pack or so to my boil water as it is warming.
I run a 40psi reg wide open when I drop the crawfish. Returns to a boil within 3 minutes and I cut fire. Lid on, leave them alone for 20 minutes. Taste every 5 minutes until they are good to go.
We do not cool the pot and we do not "boil" the crawfish. Water temp is high 160s by the time we pull them. Why chill it?
I save all beer that gets left in the ice chest throughout the year. I usually add a 12 pack or so to my boil water as it is warming.
I run a 40psi reg wide open when I drop the crawfish. Returns to a boil within 3 minutes and I cut fire. Lid on, leave them alone for 20 minutes. Taste every 5 minutes until they are good to go.
We do not cool the pot and we do not "boil" the crawfish. Water temp is high 160s by the time we pull them. Why chill it?
This post was edited on 3/1/17 at 5:13 pm
Posted on 3/1/17 at 5:19 pm to X123F45
Cajun land is some good stuff.
Posted on 3/1/17 at 5:35 pm to X123F45
What is the purpose of the sugar Rando? I've never heard of using it so I'm curious.
Posted on 3/1/17 at 5:58 pm to ShrevePolitics
Share pics of your sister and I'll share pics of my recipe
Posted on 3/1/17 at 6:06 pm to ShrevePolitics
Make sure they clean. Put them in an ice chest and fill it with water, drain.... repeat till water runs clear.
Posted on 3/1/17 at 6:15 pm to ShrevePolitics
Fresh corn rather than frozen is terrific.
Posted on 3/1/17 at 6:20 pm to horsesandbulls
quote:
No seasoning in the water, just on the outside and let em sit in an ice chest for an hour or more.
This is about as bad as putting tomatoes in your gumbo
Posted on 3/1/17 at 6:49 pm to ShrevePolitics
I like to boil mine in lightly salted water, throw in an ice chest, add 2 jars of gray poupon mustard, mix around. Then add a bag of the powdered boil and let them sit for about a half hour.
Posted on 3/1/17 at 7:10 pm to ShrevePolitics
I throw the crawfish and cook shrimp
Posted on 3/1/17 at 7:14 pm to yellowfin
Why don't we all do that?
Posted on 3/1/17 at 7:20 pm to ShrevePolitics
quote:
What is the best way to get the tails to soak up flavor?
Soak till they sink. If you are soaking by a watch, you're doing it wrong. They sink because they have soaked up enough water to not have the air pocket in them that causes them to float. If they aren't sinking, they don't have the juice yet.
Posted on 3/1/17 at 7:25 pm to Earthquake 88
quote:
What is the purpose of the sugar Rando? I've never heard of using it so I'm curious.
I added too much salt one time and added a little sugar to help.
By little I mean a lb or two. Just do it out if habit now. Not enough to matter.
I like the beer. And it's about 5% beer vs water so you can taste it.
This post was edited on 3/1/17 at 7:30 pm
Posted on 3/1/17 at 7:54 pm to X123F45
Squirt mustard in the water before boiling. About a quart
Posted on 3/1/17 at 7:54 pm to ShrevePolitics
Put a whole chicken in pantyhose and drop in water as it comes to a boil. Pull out when you are getting rid of water and let cool. Pick from bone and make chicken salad.
Put the ice in my drink.
Wash your hands before and after peeing.
Glom on to any friend having a crawfish boil and watch.
Buy already boiled from Tony's.
Put the ice in my drink.
Wash your hands before and after peeing.
Glom on to any friend having a crawfish boil and watch.
Buy already boiled from Tony's.
Posted on 3/1/17 at 8:31 pm to ShrevePolitics
Invite only people that know nothing about boiling crawfish and that are happy to eat and drink for free.
Posted on 3/1/17 at 8:32 pm to ShrevePolitics
Also, it's good to do the veggies separately. Otherwise the potatoes suck up all the seasoning.
Posted on 3/1/17 at 8:41 pm to CarRamrod
Ive used an imersion chiller before. It cools the water really quick but is too much of a hassle for me to clean and what not, plus all the water that goes everywhere.
I think the best method (better than stirring) is to repeatedly lift the basket about 1/3 of the way out of the water then place it back down. Doing this forces the water in and out of the holes in the basket exposing it to air. The more surface area the water is exposed to the faster it will cool.
I think the best method (better than stirring) is to repeatedly lift the basket about 1/3 of the way out of the water then place it back down. Doing this forces the water in and out of the holes in the basket exposing it to air. The more surface area the water is exposed to the faster it will cool.
This post was edited on 3/1/17 at 11:02 pm
Posted on 3/1/17 at 10:24 pm to WaWaWeeWa
crawfish are not hard to cook. I think people have their ways just because they want to, honestly.
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