Boiling crawfish technique Boil in clean water

what are the proposed benefits of the technique? sounds like more work to me.

I've tried it before. Read about it in a Frank Davis cookbook.

The theory is that while crawfish is actually boiling, a barrier is created between the shell and the meat. During this time, the meat is not picking up any seasoning. Once the boiling process stops, the barrier releases and at that time the seasonings.

This is the same reason people put ice in the pot when they cut off the fire. So you could technically use two pots of seasoned stock, but it would be more work making two batches of stock.

I actually think the crawfish tails taste more seasoned and the heads pick up a lot more juice by doing it this way. The downfall is the crawfish are not piping hot when you dump them out. Try it out for yourself.

Like another poster said.. Same pricipal as using ice. If you did put seasoning in both pots you would be wasting a lot of seasoning. The crawfish doesnt absorb anything until you kill the heat. Cooler water stops the cooking process and allows the seasons to soak in. That is why you have a soaking time and the longer you soak the spicier it is. The only reason you would use two pots would be if you made a butt load and didnt have large amounts of milk jugs of water frozen or you didnt want to dilute the seasoning with ice.

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Thoughts?

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Is this guy an engineer? Somebody has too much time on their hands.

i suppose if you just like to make it more work than it needs to be... helluva idea.
oh if you like cold crawfish, sounds like way to go too

My question would be. What do you do with the rest of the stuff i.e. corn,potatoes,shrooms and such? If the cooling down process is for the crawfish,when does the other stuff get saesoned?