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Started By
Message
New to me crawfish boiling method
Posted on 2/25/13 at 10:53 am
Posted on 2/25/13 at 10:53 am
I went to a boil this weekend and witness a method that I have never seen before. The guy boils a pot of seasoned water and cooks the vegetables. After they are all done he takes them out and moves the pot of seasoned water to the side. He then brings a new pot to a boil but adds nothing to the water, just plain water. He boils the crawfish in the plain water until done. He then puts the cooked crawfish to soak in the pot of seasoned water until they are seasoned to his liking. I am not sure why it was done this way, but they were some damn good crawfish. Mixed medium and large for $2/lb. Anyone ever heard or seen this before?
8
Posted on 2/25/13 at 10:56 am to Janky
yes,
There are a couple places locally that do it and their crawfish are always spot on.
There are a couple places locally that do it and their crawfish are always spot on.
Posted on 2/25/13 at 10:57 am to Janky
I've heard of it. Sounds like a lot of work.
Posted on 2/25/13 at 10:59 am to Janky
I was browsing online for info of what other people put in crawfish, and ran across a fancy crawfish boiling website.
It listed this technique, so I immediately dismissed them.
cajuncrawfish.com
I got a small sack from Restaurant Depot yesterday. 25 pounds for $42.
Came out good. Made a nice lunch for sure.
It listed this technique, so I immediately dismissed them.
cajuncrawfish.com
I got a small sack from Restaurant Depot yesterday. 25 pounds for $42.
Came out good. Made a nice lunch for sure.
Posted on 2/25/13 at 11:00 am to Janky
It works well when you have alot to boil.
Allows you to process batches quicker and keeps your seasoned water from getting dirty as fast allowing more batches.
Allows you to process batches quicker and keeps your seasoned water from getting dirty as fast allowing more batches.
Posted on 2/25/13 at 11:19 am to Janky
I don't know why someone would do that unless they were boiling several sacks
Posted on 2/25/13 at 11:22 am to Janky
Tony's Seafood in Baton Rouge does this.
It gets you more boils out of your seasoned water before it gets dirty (this is helpful when doing multiple batches).
It also helps with the physics of cooling down the pot to stop the cooking and get the shells to expand and soak in the juice, which is usually acheived by either stirring the pot while spraying the outside with a hose until they sink, OR just dumping some ice in the top.
It's a little easier to do when you just stick them in a seperate pot that's already at a lower temperature.
Tony's has mechanical lifts, so its really not a chore for them to switch pots like that ... i find it also added to the saltiness of their crawfish.
It gets you more boils out of your seasoned water before it gets dirty (this is helpful when doing multiple batches).
It also helps with the physics of cooling down the pot to stop the cooking and get the shells to expand and soak in the juice, which is usually acheived by either stirring the pot while spraying the outside with a hose until they sink, OR just dumping some ice in the top.
It's a little easier to do when you just stick them in a seperate pot that's already at a lower temperature.
Tony's has mechanical lifts, so its really not a chore for them to switch pots like that ... i find it also added to the saltiness of their crawfish.
Posted on 2/25/13 at 1:12 pm to Janky
I do it that way if I have two pots, far cry from the dust them in a cooler to "steam" the spices into them that I grew up with.
Posted on 2/25/13 at 1:18 pm to Janky
In my opinion, there are many roads that can lead to good boiled crawfish. Same with gumbo. There isn't one single route.
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