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re: Official Crawfish Recipe Thread
Posted on 3/13/10 at 1:51 pm to JustSmokin
Posted on 3/13/10 at 1:51 pm to JustSmokin
I find that shrimp peel easier when iced after boiling. I guess the same may be true with crawfish. I think the meat shrinks more than the shells when cooled and this produces some shear between meat and shell -> hence easier peeling. The shrinking meat increases the gap between meat and shell which fills with liquid causing the shrimp/crawfish/peanuts to sink.
I have experimental data showing all the above to be true so it's not debatable.
1
Posted on 3/13/10 at 4:14 pm to Nawlens Gator
quote:
I find that shrimp peel easier when iced after boiling.
+1. I always do this with shrimp, but have never iced crawfish. That seems like it would cool the crawfish too much.
As far as peeling crawfish goes, 2 years ago while watching a guy from south la. I discovered that he put NO SALT in with the boil (salt for the purge before hand only). I haven't boiled with salt since then. They are always still hot when eaten, and never have any trouble with the peeling. This is also the same time that we invested in a second cooking pot. When the first batch is ready for the after boil soak - remove it and start the 2nd pot.
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