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Started By
Message
Boil crawfish on Stove top???
Posted on 4/19/11 at 3:49 pm
Posted on 4/19/11 at 3:49 pm
Can you do this?
This post was edited on 4/19/11 at 3:50 pm
Posted on 4/19/11 at 3:50 pm to Lee Chatelain
Talking about cooking or maybe just reheating?
Posted on 4/19/11 at 3:56 pm to Lee Chatelain
Do you want your house to smell like a seafood market for a few weeks?
Posted on 4/19/11 at 3:56 pm to Deactived
I would not do that. If you use as much seasoning as you should it would make the house smell like that for quite some time. I use some liquid crab boil when I boil potatoes for potatoe salad and it is too much for the wife.
Posted on 4/19/11 at 3:56 pm to Lee Chatelain
if u put as much seasoning as i do..u better open every window and every door....or u wont be able to stay in the house!
Posted on 4/19/11 at 3:59 pm to Lee Chatelain
Reheating you can steam them on stove top but personally I think they are great cold.
Cooking I say it would be better to just go buy some at the store already boiled.
Cooking I say it would be better to just go buy some at the store already boiled.
Posted on 4/19/11 at 3:59 pm to hobotiger
My brother and I boiled 20 lbs of crawfish (2- 10 lbs boils) in my 9th floor apartment in King of Prussia, PA several years back. I used my 20 qt. cast iron pot. If you want it bad enough it can be done.
He drove up from Baton Rouge with a half a sack of live crawfish and a bag of Louisiana fish fry crab, shrimp and crawfish boil...the dry seasoning. And they came out WONDERFUL.
He drove up from Baton Rouge with a half a sack of live crawfish and a bag of Louisiana fish fry crab, shrimp and crawfish boil...the dry seasoning. And they came out WONDERFUL.
Posted on 4/19/11 at 4:02 pm to LSUPHILLY72
Preparing test this out. I think you could boil in batches and be ok. Also, there is a recipe in David Chang's cookbook in which you stir fry crawfish in a hot wok with chilis.
While I am sure both raise eyebrows, why should it be that you crawfish has to be boiled in such large amounts? Two people ought to be able to cook and eat crawfish on a Tuesday night.
While I am sure both raise eyebrows, why should it be that you crawfish has to be boiled in such large amounts? Two people ought to be able to cook and eat crawfish on a Tuesday night.
Posted on 4/19/11 at 7:48 pm to Lee Chatelain
Brings me back to growing up in the 60's when my grandmother use to boil crayfish on the stove all the time.
Posted on 4/19/11 at 7:57 pm to Lee Chatelain
yes, it sounds like an excellent idea.
Posted on 4/19/11 at 8:03 pm to Deactived
quote:
Reheating you can steam them on stove top but personally I think they are great cold.
Have never understood why people reheat them.
Posted on 4/19/11 at 8:32 pm to Brettesaurus Rex
You can do some small batches easy enough. I have boiled crabs many times in my apartment with my shitty electric stove top.
Posted on 4/19/11 at 8:45 pm to Lee Chatelain
sure, why not? used to do it on a regular basis back in the day... just open all windows, turn on fans, vents, air condition, etc. etc.. boiling em somewhere is better than nowhere..
Posted on 4/19/11 at 9:16 pm to Lee Chatelain
Hell yeah, break the tails off first. Better yet, buy a couple of pounds of peeled ones and drop them in some seasoned water.
I love the smell so I wouldn't mind it lingering in my house for a while.
I love the smell so I wouldn't mind it lingering in my house for a while.
Posted on 4/19/11 at 10:59 pm to Lee Chatelain
seems like you would have to have a major burner on their to get it hot enough to boil if you are boiling a decent amount but I am sure anything is possible.
Posted on 4/19/11 at 11:09 pm to Lee Chatelain
Maybe I'm being retarded here and I pretty much know nothing about boiling seafood
But if it's the crab boil that makes the smell why not just do without it?
I'm sure you could conjure up some other way to make the crawfish taste good.
Throw in a bunch of salt, garlic, hot pepper etc...
But like I said...I don't know WTF I'm talking about and generally don't care much about crawfish anyway.
But if it's the crab boil that makes the smell why not just do without it?
I'm sure you could conjure up some other way to make the crawfish taste good.
Throw in a bunch of salt, garlic, hot pepper etc...
But like I said...I don't know WTF I'm talking about and generally don't care much about crawfish anyway.
Posted on 4/19/11 at 11:18 pm to Powerman
quote:
But if it's the crab boil that makes the smell why not just do without it?
The smell and taste of boil is not the problem, it's the lingering smell several hours later. Or the next day.
FWIW, Ive done an indoor boil and it turned out fine and the smell didn;t linger near as long as I had expected. About the same amount of time my house smells like gumbo after cooking a big pot.
Posted on 4/19/11 at 11:18 pm to David Wooderson
quote:
seems like you would have to have a major burner on their to get it hot enough to boil
yes this could be a problem depending on what kind of stove you have.
i cant fathom doing crawfish on the stove. just go buy them already cooked
Posted on 4/20/11 at 5:45 am to BayouBlitz
quote:or bacon or fish, or anything..
About the same amount of time my house smells like gumbo after cooking a big pot.
Posted on 4/20/11 at 9:26 am to Lee Chatelain
That's the only way my mother cooked them when I was growing up. No issues at all, but those were the days of the seasoning bags. We may have had liquid crab boil. I suspect she opened the windows and turned on the attic fan, but I am not sure of that,
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