re: Boiling crawfish technique Boil in clean water

cooling off stops the cooking process which is what is most important. Then let them soak. Does the hot to cold change make the soaking supercharged? Who knows, not like a bunch of coonass drinking beer would figure out the science of it. All I know is once I am done boiling, I set the pot aside and cool it off with either some ice or a water hose to the side of the pot. It will not make the crawfish cold. It just stops the cooking process and give them time to soak.
I did however try this method with shrip on the stove once. It worked ok. But I prefer to boild my seasonings. I would never cook a dish let it cool, and then add all my seasonings when cold.


sounds like too many steps to make you look like some kind of crawfish boiling engineer that has a degree in crawfish boiling. Kind of like adding salt to purge them.