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re: I Witnessed a Strange Crawfish Boil Technique--what's your weirdest?
Posted on 3/31/15 at 2:36 pm to SUB
Posted on 3/31/15 at 2:36 pm to SUB
quote:
If you are asking if I know how long is too long for boiling crawfish, then I don't know the exact answer or "breaking point" where crawfish get overcooked and the meat breaks when you peel. I do know that they are cooked perfect after the water comes back to a full boil.
I agree, and I was hungover as hell from the Anders Osborne show but I think he told me that you could boil crawfish in unsalted water for 15 minutes and the would not get mushy. He said you add salt to the mix and it changes everything. I may try on my next sack in a small pot on the stove.
Maybe that's why Acadiana thinks they have the best--because they can't overcook them--boil in water then season the shells.
1
Posted on 3/31/15 at 2:37 pm to jimbeam
quote:
I only use about 4 inches of water and steam my crawfish for 10 minutes. Super fast and good
Season about half way when adding crawfish then another layer on top
how do you get them to soak up seasoning? Ice?
Posted on 3/31/15 at 2:39 pm to Motorboat
No idea. I guess the steam somehow works magic but it's what we've done for years with zero complaints
Main benefit is the speed. 10 minutes of rolling steam and we're eating
Main benefit is the speed. 10 minutes of rolling steam and we're eating
This post was edited on 3/31/15 at 2:42 pm
Posted on 3/31/15 at 2:56 pm to Motorboat
quote:
I Witnessed a Strange Crawfish Boil Technique--
No, you witnessed foolishness.
Crappy crawfish, extra work...let him keep wasting his time.
Posted on 3/31/15 at 3:01 pm to jimbeam
So no soaking? And you use powered seasoning?
Posted on 3/31/15 at 3:03 pm to jimbeam
quote:
I guess the steam somehow works magic
I'm wondering if the whole "soaking" thing is an old wives' tale.
Posted on 3/31/15 at 3:04 pm to VetteGuy
quote:
No, you witnessed foolishness.
Crappy crawfish, extra work...let him keep wasting his time
I disagree. While his seasoning was not what I like, the technique produced well cooked crawfish in less time and work than I put into my batch.
Posted on 3/31/15 at 3:10 pm to Motorboat
quote:
I think he told me that you could boil crawfish in unsalted water for 15 minutes and the would not get mushy.
The old man is clueless. Crawfish are "mushy" before cooking. The longer you cook, the more brittle and dry they get. I don't understand why he thinks salt has some effect on the cooking process. And that goes for any seafood. Spices don't change the chemistry of meat.
He's probably confused with the myth that salt causes water to boil faster.
Posted on 3/31/15 at 3:19 pm to SUB
quote:
Crawfish are "mushy" before cooking
no they're not.
quote:
The longer you cook, the more brittle and dry they get
Could that be because of the higher concentration of salt in the salted water (Osmosis)?
quote:
Spices don't change the chemistry of meat.
no they don't but I can see how salt would have an effect on the water content of the meat.
quote:
He's probably confused with the myth that salt causes water to boil faster.
Doubt it. He is a pretty sharp ole guy.
Posted on 3/31/15 at 3:30 pm to Motorboat
Doesn't seem like the steam method would be effective when wanting to suck the heads.
Posted on 3/31/15 at 3:56 pm to Motorboat
I defer to your taste buds. 
Didn't you say he still had to boil the vegetables separately? Also, they weren't hot?
Didn't you say he still had to boil the vegetables separately? Also, they weren't hot?
Posted on 3/31/15 at 3:59 pm to Epic Cajun
Yes to both
Posted on 3/31/15 at 3:59 pm to Motorboat
quote:
no they're not.
Open up a live crawfish and tell me that the meat is not "mushy."
Undercooking = Mushy
Overcooking = Dry
It's pretty simple.
Posted on 3/31/15 at 4:01 pm to TigerWise
quote:
Weirdest I've seen was somebody putting the seasonings all over the shells.
I hate living in Houston during crawfish season
Posted on 3/31/15 at 4:07 pm to TigerWise
quote:
Weirdest I've seen was somebody putting the seasonings all over the shells.
I do this every time. I suck the heads so it almost has a "salt on the margarita glass" kinda thing going. I boil and soak with Zatarains and sprinkle with Louisiana in the ice chest and shake to distribute. Comes out awesome if you like numb lips like I do when I eat boiled crawfish.
Posted on 3/31/15 at 4:15 pm to BRL79
I like to get the juicy flavors in my mouth not around it.
Posted on 3/31/15 at 4:15 pm to BRL79
quote:
Comes out awesome if you like numb lips
nope!!
Posted on 3/31/15 at 4:17 pm to jose canseco
quote:
I hate living in Houston during crawfish season
I agree, makes me cringe, it's worse when you go to someone's house and they are cooked that way, there are several restaurants in Houston that do it right:
Boil House
The Boot (i havent personally been there)
Moon Tower Inn
I decided this season I'm just going to do it myself anytime I want it. I've been using a modified version of stadium rat recipe, never any crawfish left.
Posted on 3/31/15 at 4:17 pm to BRL79
quote:
Comes out awesome if you like numb lips like I do when I eat boiled crawfish.
I love spicy crawfish, but I find that is easily attainable without seasoning all over the shells. To each their own; it just isn't my thing.
The ones I got from Tony's the other day were full of fairly large specks of seasoning and my hands looked scary from it. Oddly, I think their seasoning wasn't poured onto the crawfish or anything--I think it didn't dissolve in the water or something. Never had that happen before.
This post was edited on 3/31/15 at 4:18 pm
Posted on 3/31/15 at 4:31 pm to SUB
quote:
Undercooking = Mushy
Overcooking = Dry
It's pretty simple.
I'm sorry but you're wrong. If I hammer boil crawfish in some powder seasoning for 15 minutes, they will be very mushy.
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