- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Learned of a new method to cook crawfish...
Posted on 6/1/09 at 11:14 am
Posted on 6/1/09 at 11:14 am
I went to a crawfish boil yesterday and the guy cooking the crawfish was doing everything by the book: dropped live crawfish into the boiling spicy water, let water return to a rolling boil, let them boil for 4 minutes, then shut the burner off.
Then, he did something vastly different than any other boil I had attended: he pulled the crawfish out of the pot, let the water drain out the basket, and then he put them in an ice chest in layers, sprinkling boil mix on the crawfish, and then adding another layer of crawfish and mix, repeating that until all crawfish were in the ice chest...he then poured a small pot full of the hot spicy water slowly over the crawfish.
At that point, he declared the crawfish ready to be eaten. Basically cut out 20-30 minutes of soak time.
I was skeptical at first, but I must declare that the crawfish tasted fine.
Has anyone ever tried this method?
Then, he did something vastly different than any other boil I had attended: he pulled the crawfish out of the pot, let the water drain out the basket, and then he put them in an ice chest in layers, sprinkling boil mix on the crawfish, and then adding another layer of crawfish and mix, repeating that until all crawfish were in the ice chest...he then poured a small pot full of the hot spicy water slowly over the crawfish.
At that point, he declared the crawfish ready to be eaten. Basically cut out 20-30 minutes of soak time.
I was skeptical at first, but I must declare that the crawfish tasted fine.
Has anyone ever tried this method?
8
Posted on 6/1/09 at 11:18 am to Chicken
No i have not seen that done, but I would not be willing to. IMO dusting them is a travesty even in this circumstance. Plus, the soak time is what is going to let you control the spiciness for the most part.
Posted on 6/1/09 at 11:22 am to Chicken
Interesting method, but like he said, I can't stand having seasoning on the outside of my crawfish.
As soon as he poured the little kettle over them they were ready?
That's pretty crazy
As soon as he poured the little kettle over them they were ready?
That's pretty crazy
Posted on 6/1/09 at 11:24 am to Chicken
I can't stand people who season the outside of the crawfish. Went to a boil in Houma a few weeks ago where they did this. It made eating them unbearable.
Posted on 6/1/09 at 11:41 am to Bussemer
quote:yes...pouring the water over them at the end washed most of the mix off the crawfish. They weren't messy when eating.
As soon as he poured the little kettle over them they were ready?
Posted on 6/1/09 at 11:46 am to Golfer
quote:
I can't stand people who season the outside of the crawfish. Went to a boil in Houma a few weeks ago where they did this. It made eating them unbearable.
Agreed. It seasons your hands, NOT the crawfish.
Chicken's method sounds a little different though, if it washed off the stuff on the outside.
The crawfish seemed well seasoned?
Posted on 6/1/09 at 11:48 am to Y.A. Tittle
quote:yes...I think there was just enough season left on the outside, so when you sucked the heads, you got some flavoring, but not too much.
Chicken's method sounds a little different though, if it washed off the stuff on the outside.
The crawfish seemed well seasoned?
The lack of soak time didn't affect the softer shelled crawfish, which still had plenty of juice.
Posted on 6/1/09 at 11:51 am to Chicken
Sounds like more work than it's worth IMO. Let the crawfish soak in the pot and quit being fancy IMO.
Posted on 6/1/09 at 12:15 pm to eljusterina
quote:hardly any work at all...saved up to 30 minutes...didn't have to worry about the crawfish overcooking.
Sounds like more work than it's worth IMO.
Posted on 6/1/09 at 12:55 pm to Chicken
The outside seasoning seems to be an Acadiana thing because everytime I've been to Lafayette they boil crawfish like this. I prefer the soak method much more.
This post was edited on 6/1/09 at 12:56 pm
Posted on 6/1/09 at 12:59 pm to Tiger Authority
quote:
The outside seasoning seems to be an Acadiana thing because everytime I've been to Lafayette they boil crawfish like this. I prefer the soak method much more.
I think so to. I've always soaked them, but my relatives in Ville Platte/Opelousas do the seasoning on the outside.
I am willing to give this new method a try. I don't really hate the outside seasoning method. If someone is inviting me to eat crawfish, I'll eat them anyway I can get them, but I don't usually cook them that way myself. I do the soak, but I use frozen bottles of ice to cool them quickly and I don't soak them nearly as long as some people and they are plenty spicy.
Anyway, like I said, I'll try this method if I get a chance.
Posted on 6/1/09 at 1:08 pm to Chicken
quote:
hardly any work at all...saved up to 30 minutes...
Chicken, not to start a debate BUT when I beirl crayfish, I am usually not in a hurry. That extra 30 minutes allows me to drink two more cold beers ..
Posted on 6/1/09 at 1:08 pm to coloradoBengal
I just think the outside seasoning is a lot of wasted flavor that you would otherwise get from the soak method.
Posted on 6/1/09 at 1:33 pm to Tiger Authority
quote:Not picking a fight here, but I think the "outside seasoning method" may be more economical than the soak. That and the fact that you can turn product quickly leads some commercial outfits to use this method.
I just think the outside seasoning is a lot of wasted flavor that you would otherwise get from the soak method.
Posted on 6/1/09 at 1:47 pm to Tiger Authority
quote:It was very little seasoning poured on each layer of crawfish...more of a light dusting...
I just think the outside seasoning is a lot of wasted flavor that you would otherwise get from the soak method.
Posted on 6/1/09 at 1:48 pm to puffulufogous
quote:
Plus, the soak time is what is going to let you control the spiciness for the most part.
I agree with this. Sample a crawfish every five minutes or so and you get the perfect batch. Even if Chicken's method can work very well, who is to know when you over or under season? Sounds like less room for error. (Unless you are the type that walks away from a soak, that's just asking for trouble too though.)
Posted on 6/1/09 at 2:11 pm to Chicken
quote:
It was very little seasoning poured on each layer of crawfish...more of a light dusting...
I guess it depends on who's doing it. The last engagement party I went to in Lafayette was about two months ago and while the crawfish were great size, the outside seasoning was pretty substantial but I didn't think it provided much additional flavor.
Not that they were bad, just not my preferred method. Not to mention I think you really miss out on the flavor from the soaking method with garlic, potatoes, onions, corn, sausage, etc.
This post was edited on 6/1/09 at 2:13 pm
Posted on 6/1/09 at 3:35 pm to Chicken
When I have to do several batches, I do something similiar to this. It's not feasible to cool a pot for twenty minutes and then bring it to a boil five more times. I boil until they float, then take out and sprinkle and mix in an ice chest and let them steam for five minutes. Then I take a small pot of the boil water and pour over the crawfish. Stir and wait five more minutes and they are ready.
Posted on 6/1/09 at 3:38 pm to BlueCrab
Feasible for whom?
Posted on 6/1/09 at 3:59 pm to Tiger Authority
quote:Veggies were done separately beforehand...and soaked long enough...they were fine.
Not to mention I think you really miss out on the flavor from the soaking method with garlic, potatoes, onions, corn, sausage, etc.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News