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re: I Witnessed a Strange Crawfish Boil Technique--what's your weirdest?
Posted on 3/31/15 at 8:41 am to Motorboat
Posted on 3/31/15 at 8:41 am to Motorboat
I've seen the steam method requiring two pots.
One with an 1" of water and dirty crawfish
One rolling boil as usual with all the fixins.
Steam crawfish in pot 1 until steam comes out of the lid.
Cut off
Dump pot 1 into pot 2 after rolling boil and cut flame off and let soak for 30 minutes or something like that.
Weird as shite, tasted the same, yet they were very clean from the pot 1 steam.
One with an 1" of water and dirty crawfish
One rolling boil as usual with all the fixins.
Steam crawfish in pot 1 until steam comes out of the lid.
Cut off
Dump pot 1 into pot 2 after rolling boil and cut flame off and let soak for 30 minutes or something like that.
Weird as shite, tasted the same, yet they were very clean from the pot 1 steam.
1
Posted on 3/31/15 at 8:57 am to PlateLunchAssassin
Technically not a boil, more of a steam, but my dad used to do 3-4 lbs at a time in a big double chicken roaster: three or four bunches of green onions, chopped, and a bottle of white wine, plus the crawfish. Bring to a boil, cover tightly. Absolutely freakin' delicious. Why we haven't done this again in years, I don't know. I'm gonna go call him about it right now.
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