re: Official Crawfish Recipe Thread

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Cooling the crawfish make them absorb more seasoning, has nothing to do with peeling

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I have wondered about this too, does this have any scientific backing or is it just drunk logic? Seems to me if something is hot it would cause a dilation of pores etc. and allow for more seasoning to absorb vs. something cool. Now if you are trying to stop the cooking process b/c you are afraid you have cooked them too long and still need them to soak more that is another thing, but I allow for a long soak with my cook time so it is not a factor for me. I feel it is one of those things that some people just do, I would like to do a blind taste test of crawfish coming out of the same batch and see if it makes a diffrence?