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Message
re: Official Crawfish Recipe Thread
Posted on 3/13/10 at 4:14 pm to Nawlens Gator
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.
2
Posted on 3/14/10 at 12:53 am to TigerScratch
quote:
and never have any trouble with the peeling.
Just don't overcook.......or buy the crawfish with black shells past May and you will have no problems peeling and they will be tasty as all get out.
I dump crawfish in when the water comes to a boil, wait for it to come to another boil shut it down, let them soak a good 10-15 min and start testing......when I feel the seasoning has reached it's peak I pull em.
Posted on 3/14/10 at 2:39 am to TigerScratch
quote:
I find that crawfish peel easier when iced after boiling.
I thought we "pinch the tail and suck the head" when we eat crawfish.
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