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re: Boiling crawfish technique Boil in clean water
Posted on 3/19/10 at 10:07 am to Coast Tiger
Posted on 3/19/10 at 10:07 am to Coast Tiger
This is the entire reason for the soak. The cooling process.
Seems like it would be a good way to roll out multiple batches really fast. I'll have to try it.
Seems like it would be a good way to roll out multiple batches really fast. I'll have to try it.
2
Posted on 3/19/10 at 11:28 am to coloradoBengal
I do it this way all the time. I can boil 10 sacks of crawfish in just over an hour with two boilers. The crawfish meat doesn't overcook, is firmer, and is easier to pick out of the shell. The seasoning is adjusted in the soaking pots.
Posted on 4/15/10 at 5:58 pm to coloradoBengal
OK guys I've done it both ways many times. If you serving them straight out the pot your boiling liquid needs to be strong. If you are not serving the right away you can parboil em in a lesser strength solution and shock them in a heavily seasoned ice water. giving them time to soak up the juices. When you reheat em the re boil needs to be seasoned too. if you shock them in plain ice water they will be bland. Both techniques work very well and sometime the soaked ones turn out better.
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