- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- 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
Crawfish - Juicy Head
Posted on 3/24/23 at 11:58 am
Posted on 3/24/23 at 11:58 am
Just say you cook the crawfish temperature perfectly and then you soak at 150 degrees. The longer you soak, the more flavor your crawfish absorbs. The longer you soak, the juicier it is. I usually soak mine 20-30 minutes.
I tried Han’s Crawfish Services on Tomball, TX one time and their crawfish’s head was really juicy. I was kind of buzz by the time I got there, but I think it might be the juiciest that I tried. It’s Cajun style and it has a good flavor. Nothing out of this world, but it was really juicy.
Anyone has any trick to get the head really juicy or it’s just depend on soaking time?
I tried Han’s Crawfish Services on Tomball, TX one time and their crawfish’s head was really juicy. I was kind of buzz by the time I got there, but I think it might be the juiciest that I tried. It’s Cajun style and it has a good flavor. Nothing out of this world, but it was really juicy.
Anyone has any trick to get the head really juicy or it’s just depend on soaking time?
7
Posted on 3/24/23 at 12:06 pm to StrikerZ
Posted on 3/24/23 at 12:57 pm to StrikerZ
quote:
StrikerZ
What's up with all the crawfish threads? Yes. soaking longer makes for juicier heads.
Posted on 3/24/23 at 1:17 pm to Motorboat
It's crawfish season and my favorite thing to cook. Sorry, this is my last crawfish post as I have finalized my method and ingredients.
Posted on 3/24/23 at 1:22 pm to StrikerZ
quote:
Sorry, this is my last crawfish post as I have finalized my method and ingredients.
Baw, no need to apologize. This board loves crawfish threads.
Good luck and don't be afraid to ask questions here.
Posted on 3/24/23 at 1:26 pm to StrikerZ
Your threads started page is awesome fwiw
Posted on 3/24/23 at 1:30 pm to StrikerZ
quote:
It's crawfish season and my favorite thing to cook.
Posted on 3/24/23 at 1:38 pm to Deactived
quote:
Your threads started page is awesome fwiw
It’s impressive.
I’ve never seen anyone overthink crawfish this much.
Posted on 3/24/23 at 1:52 pm to Deactived
quote:
Your threads started page is awesome fwiw
That’s simply amazing.
Posted on 3/24/23 at 9:00 pm to StrikerZ
That’s my current white whale, if your refer to our previous exchange.
Posted on 3/24/23 at 9:10 pm to Mouth
quote:
I’ve never seen anyone overthink crawfish this much.
I think it’s normal. Eventually many settle into a good simple process after its all said and done. But then there’s some of us that are always tweaking it. It’s a healthy cerebral culinary exercise IMO. As long as it doesn’t lead to perpetual discontent.
Posted on 3/24/23 at 9:13 pm to Panny Crickets
quote:
quote:Your threads started page is awesome fwiw That’s simply amazing.
He’s a crawfish cooking bloodhound
And I know I’ve learned some things from the prior discussions he has initiated. So I’m grateful.
He’s the antithesis of the old baw saying “I do XYZ and they’re the best crawfish ever everyone loves them not changing anything” types.
Posted on 3/27/23 at 2:27 pm to Havoc
quote:
He’s the antithesis of the old baw saying “I do XYZ and they’re the best crawfish ever everyone loves them not changing anything” types.
Why would you frick up a good recipe, especially when the costs are high?
Posted on 3/27/23 at 2:46 pm to StrikerZ
quote:
Just say you cook the crawfish temperature perfectly and then you soak at 150 degrees.
I have no clue what temperature the water is in the pot when i soak. Keep it simple.
Bring water to boil. Add Crawfish. Bring it back to boil. Once it starts to boil, kill the heat. Soak until they sink back in the pot. THE END
Posted on 3/27/23 at 6:21 pm to BugAC
quote:
Bring water to boil. Add Crawfish. Bring it back to boil. Once it starts to boil, kill the heat. Soak until they sink back in the pot. THE END
Yep. OP— there’s a saturation point where they’re just not taking up any more liquid. Generally, that’s going to be when they sink.
If you’re hell bent, and really want to test your theory on the cheap, save a a handful of bugs from your next boil and a quart or so of the water. Bag and sous vide the crawfish and water in a ziploc at 150° all day and report back.
Posted on 3/27/23 at 9:33 pm to Motorboat
quote:
Why would you frick up a good recipe, especially when the costs are high?
There’s still probably some people with that attitude that are still “purging” the crawfish with rock salt to make them throw up.
In every crawfish thread you still see some baws talking about bring the crawfish to a rolling boil for 5-10 minutes.
My point is just that it’s good to be open minded and welcome change or innovation, within reason.
Posted on 3/27/23 at 10:06 pm to StrikerZ
Soaked some for 12 hours the other day. Only marginally juicier heads than the typical 4-hour soak. Not worth it.
Posted on 3/27/23 at 10:12 pm to Mad Dogg
quote:
Soaked some for 12 hours
Thats called forgetting about them
Posted on 3/28/23 at 7:38 am to Deactived
quote:
Your threads started page is awesome fwiw
every single post about crawfish or boils in general. i respect that level of dedication .
Posted on 3/28/23 at 11:37 am to Motorboat
quote:
Why would you frick up a good recipe, especially when the costs are high?
Some people want to see if they can do better?
I know that I was satisfied with my crawfish when I first started boiling them, and so were my guests. And guess what? I did the ice chest method. Then, I read on this board about how soaking is the way to go so I opted to try that, and I was much more pleased with the results. Also, I originally used Zat's Extra Spicy powder. I liked the results from it, but after trying a few different brands (upon reading about them here), I've found some that I like a lot better and use those. If I did what I quoted from you (above), I'd still be doing ice chest method with a mediocre seasoning...and be oblivious that there was something better out there.
This post was edited on 3/28/23 at 1:19 pm
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News