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Started By
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re: "Drop crawfish in and bring back to a boil...then boil for 1-5 minutes..."
Posted on 2/10/16 at 3:47 pm to Motorboat
Posted on 2/10/16 at 3:47 pm to Motorboat
quote:80 qt pot filled halfway. Never once had my crawfish undercooked. I dont think people realize just how how the water stays
You need to. Unless you're cooking with a shite ton of water.
Posted on 2/10/16 at 5:15 pm to joeleblanc
I didn't see him ask about ice
Posted on 2/10/16 at 6:16 pm to Spilled Milk
depends on your burner. Most cases 1-3 minutes is more than enough. But if you have a crappy burner that take 20 minutes to get back to a boil they will be over cooked by that time.
Posted on 2/10/16 at 6:21 pm to Kajungee
I let boil for 7 mins, then try one every 3mins or so. When I feel they are cooked, I add ice and let them soak. My burner boils my pot quickly so 7 mins works for that setup
Posted on 2/10/16 at 7:06 pm to blades8088
Drop crawfish, bring back to a boil. add roux (microwaved), rotel and guidry's chopped Trinity. Stir in reverse seared sausage. Cut fire, then throw ice cubes at the outside of the pot to aid in cooling.
Remove crawfish, peel, then reverse sear. Eat baw.
Remove crawfish, peel, then reverse sear. Eat baw.
Posted on 2/10/16 at 7:30 pm to Honky Lips
Craft or bud/Miller/colors?
Posted on 2/10/16 at 9:20 pm to Gaston
quote:
When the first puff of steam comes out from under the lid, cut the fire.
Dat
Posted on 2/10/16 at 9:22 pm to Honky Lips
quote:
Drop crawfish, bring back to a boil. add roux (microwaved), rotel and guidry's chopped Trinity. Stir in reverse seared sausage. Cut fire, then throw ice cubes at the outside of the pot to aid in cooling.
Remove crawfish, peel, then reverse sear. Eat baw.
You on point, baw, but you forgot one thing. Make sho you sprinkle the seasoning on the outside of the shells before you peel. Gotta have them dirty fingers like the lafayette baws out west
Posted on 2/10/16 at 9:32 pm to Honky Lips
you forgot to suis vide the potatos.
Posted on 2/11/16 at 7:43 am to Breesus
Glad to see this has remained serious
Posted on 2/11/16 at 7:52 am to Fight4LSU
quote:
As soon as I see steam coming from under the lid, I start counting down 2 minutes.
THIS
Posted on 2/11/16 at 8:00 am to LSUTIGERTAILG8ER
This seems to be the most agreed upon method so far...do you adjust the 2 minutes for time of year and size of crawfish?
Posted on 2/11/16 at 8:27 am to Spilled Milk
quote:I can only speak for myself. I never adjust cook time(remember I am the kooky one who cuts the fire the second the crawfish hit the water)I only adjust SOAK time. I cover the pot once the crawfish go in so the water is still extremely hot even with the fire off. After a 30 min soak(this is my minimum due to my method) I start sampling. Later in the year, the soak becomes longer. To point out how hater the water stays, it still steams when pouring it out the pot 1 hour after eating the crawfish
do you adjust the 2 minutes for time of year and size of crawfish?
Posted on 2/11/16 at 8:47 am to Spilled Milk
I do not.
I see steam (white smoke) and start my 2 min timer. after 2 min I cut fire and rinse outside of pot with hose water to "cut the boil". I add my frozen corn and hotdogs at this time too. (along with more liquid heat depending on the crowd)
some use frozen jugs, some ice, whatever your preference to do the same, thats up to you and what you know and how youve done it prior...
another tip Ive used is to add your extra lemon juice following the initial 5 minutes or so of soaking. Saying that the lemon juice flavor will be "boiled out" if added prior. not sure if true, but ive never had any complaints.
I see steam (white smoke) and start my 2 min timer. after 2 min I cut fire and rinse outside of pot with hose water to "cut the boil". I add my frozen corn and hotdogs at this time too. (along with more liquid heat depending on the crowd)
some use frozen jugs, some ice, whatever your preference to do the same, thats up to you and what you know and how youve done it prior...
another tip Ive used is to add your extra lemon juice following the initial 5 minutes or so of soaking. Saying that the lemon juice flavor will be "boiled out" if added prior. not sure if true, but ive never had any complaints.
Posted on 2/11/16 at 9:10 am to OTIS2
When I smell the burning smell I know it's time to cut the burner.
Posted on 2/11/16 at 9:30 am to Tiger Ryno
Once they're back to a boil, I let it roll for about 15min. Kill heat and immediately dump into ice chest. Sprinkle liberally with Tony's and serve
Posted on 2/11/16 at 10:01 am to lsupride87
quote:
To point out how hater the water stays, it still steams when pouring it out the pot 1 hour after eating the crawfish
We(the people in here) are talking about two different things.
We are talking about white smoke
Posted on 2/11/16 at 10:10 am to Deactived
quote:Oh I know. I rolling boil my potatoes. Which produces the white smoke steam from under the lid.
We are talking about white smoke
I was just pointing out that the crawfish still cook without the rolling boil. I would imagine the heat in 40 quarts of water holds pretty well. Would actually be interesting to test it out with a thermometer. If it boils at 212, I wonder what the temp is after 30 minutes of soak with no ice added
Posted on 2/11/16 at 10:16 am to lsupride87
Our next boil I'm going to test the temp throughout it and report back. I'm curious as well to see the temps after boil, soak, cooling etc
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