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Message
Crawfish - Over-Soaking
Posted on 2/20/23 at 3:15 pm
Posted on 2/20/23 at 3:15 pm
I’m just wondering can crawfish texture degrades even if you did everything right, except one thing. Let just say the seasoned water is at 150 degrees when you start soaking the crawfish and 30 minutes soak for each scenario. Thanks all.
Scenario 1 - If you close the pot with a lid, would the crawfish cook more because of the trapped steam? Would the texture be more mushy or rubbery?
Scenario 2 – You leave the pot uncover and then dump the crawfish in a cooler. You close the cooler tight for 30 minutes to an hour. Would the crawfish cook more? Would the texture be more mushy or rubbery?
Scenario 3 – You leave the crawfish in the pot for over an hour. Would the crawfish cook more? Would the texture be more mushy or rubbery?
Scenario 1 - If you close the pot with a lid, would the crawfish cook more because of the trapped steam? Would the texture be more mushy or rubbery?
Scenario 2 – You leave the pot uncover and then dump the crawfish in a cooler. You close the cooler tight for 30 minutes to an hour. Would the crawfish cook more? Would the texture be more mushy or rubbery?
Scenario 3 – You leave the crawfish in the pot for over an hour. Would the crawfish cook more? Would the texture be more mushy or rubbery?
12
Posted on 2/20/23 at 3:22 pm to StrikerZ
dump a bag of ice in at the soak, soak as long as you care to
Posted on 2/20/23 at 4:31 pm to StrikerZ
dont use ice or everything around it sucks in the fresh ice water, rather than the seasoned water.
150 is marginal close to still cooking
i turn off fire, pull crawfish out of water, let sit for 5-10 minutes so the pot and crawfish are no longer steaming, then i drop them back into the water.
by that time crawfish have cooled off and dropping back in water leaves the water at around 100 degrees at most for the soak, then i soak for 30-45 minutes
and i never use a cover
150 is marginal close to still cooking
i turn off fire, pull crawfish out of water, let sit for 5-10 minutes so the pot and crawfish are no longer steaming, then i drop them back into the water.
by that time crawfish have cooled off and dropping back in water leaves the water at around 100 degrees at most for the soak, then i soak for 30-45 minutes
and i never use a cover
This post was edited on 2/20/23 at 4:36 pm
Posted on 2/20/23 at 5:03 pm to cgrand
quote:
dump a bag of ice in at the soak, soak as long as you care to
this. you're going to dilute the water, facts, but you can add more seasoning and get a really good peeling crawfish.
Posted on 2/20/23 at 5:21 pm to StrikerZ
some people on here like to poo poo the boil boss but it works great cooling down the pot quickly for the soak
Posted on 2/20/23 at 5:31 pm to StrikerZ
Two pot , use the first boiling of the seasoned water to do the vegetables. Add them to ice chest. Water will begin cooling.
Get the other pot boiling, drop your basket , as soon as the water foams , cut it and wait a minute or two. Take out and drop in the still warm seasoned water to soak.
If you aren’t going to two pot method, then cut the heat on the boil pot when it starts foaming good. It doesn’t have to completely rolling boil and damn sure doesn’t need to boil for five minutes.
It’s amazing to me that people overcook crawfish. It’s so easy
Get the other pot boiling, drop your basket , as soon as the water foams , cut it and wait a minute or two. Take out and drop in the still warm seasoned water to soak.
If you aren’t going to two pot method, then cut the heat on the boil pot when it starts foaming good. It doesn’t have to completely rolling boil and damn sure doesn’t need to boil for five minutes.
It’s amazing to me that people overcook crawfish. It’s so easy
Posted on 2/20/23 at 5:47 pm to Tigers0891
quote:
It doesn’t have to completely rolling boil and damn sure doesn’t need to boil for five minutes.
It’s amazing to me that people overcook crawfish. It’s so easy
Say it louder for the people in the back. I swear I saw one guy rolling boil his crawfish for 10 minutes and was shocked they peeled like peanut butter
Posted on 2/20/23 at 7:34 pm to StrikerZ
I don’t get the BR area fascination of soaking.
Posted on 2/20/23 at 7:43 pm to Jambo
Or, don’t add ice at all. They are already cooked. Soaking doesn’t add spice. It’s already in the water.
Posted on 2/20/23 at 7:52 pm to joeleblanc
quote:
I don’t get the BR area fascination of soaking.
Wut?
Posted on 2/20/23 at 7:55 pm to joeleblanc
quote:
Soaking doesn’t add spice.
we respectfully disagree - everyone who's ever cooked crawfish
Posted on 2/20/23 at 7:56 pm to joeleblanc
This guy probably only dusts his after the boil.
Posted on 2/20/23 at 8:46 pm to joeleblanc
But the soaking helps get the seasoned water into the crawfish.
Posted on 2/20/23 at 8:53 pm to joeleblanc
quote:
I don’t get the BR area fascination of soaking.
Shhhh… just let them believe they are right. That’s why there are threads like this constantly every year. They have no clue
Posted on 2/20/23 at 9:13 pm to bigberg2000
How? They are already immersed in water.
Posted on 2/20/23 at 9:19 pm to Jambo
Take a sponge. Immerse it in water. I don’t care how long you keep it in the water. NO more water will be added to the sponge.
It can only contain so much water.
Same with crawfish. No matter how long you keep it in water, it can only hold so much water.
Your result will be mush or rubber band.
It can only contain so much water.
Same with crawfish. No matter how long you keep it in water, it can only hold so much water.
Your result will be mush or rubber band.
Posted on 2/20/23 at 10:00 pm to joeleblanc
Exactly, Joe. Why have all that seasoning in every crevice of the crawfish, when you could just have it all over your fingers and lips instead?
Posted on 2/20/23 at 10:03 pm to Mad Dogg
Well when you don’t know what you are doing or the product to use, it does get on your hands. It’s not like it’s anew thing. It’s been a technique that’s been in use for close to 40 years.
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