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Started By
Message
re: Boiled a sack of crawfish Saturday. Proven recipe.
Posted on 3/12/19 at 8:17 am to hungryone
Posted on 3/12/19 at 8:17 am to hungryone
quote:
I’m fine with all that except for the sausage. I don’t want meat in my boiled crawfish.
Well that’s stupid.
I like the OP’s method and am sure I would
like the results. But I wouldn’t personally lid during the soak. I want it cooling, not holding heat in.
This post was edited on 3/12/19 at 8:18 am
3
Posted on 3/12/19 at 9:21 am to LSUballs
quote:
I wouldn’t personally lid during the soak. I want it cooling, not holding heat in.
Same, I was going to mention that I follow a similar cooking method (different seasoning though), but I soak with the lid off to cool down the water. I don't use any other type of cooling method (icing, spraying, etc...).
Posted on 3/12/19 at 11:03 am to LSUballs
quote:Why?
Well that’s stupid.
Posted on 3/12/19 at 1:04 pm to LSUballs
quote:
I wouldn’t personally lid during the soak. I want it cooling, not holding heat in.
Depends. If you boil for any period of time then you want to cool the water. It appears OP does what I do which is cut the heat the moment the water begins to boil again. When doing it this way you want the heat, because they are cooking by poaching. Both methods work well. I use the latter, because it's easier than trying to cool down the water
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