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Message
re: After Boil Frozen Crawfish Tails
Posted on 4/29/19 at 10:21 pm to DanglingFury
Posted on 4/29/19 at 10:21 pm to DanglingFury
That is an excellent hack btw.
0
Posted on 4/29/19 at 10:31 pm to TigerSaint1
Just make them into etouffe next week, or the week after.
Don’t let them sit around. Or, make the etouffe and pop that in the freezer. That’d keep longer.
Don’t let them sit around. Or, make the etouffe and pop that in the freezer. That’d keep longer.
Posted on 4/30/19 at 2:35 pm to TigerSaint1
I have an inexpensive Foodsaver abnd have vac packed tons of fish, deer, hog, ect. with it.
I'd start out with 1 like this before dropping $200 on 1.
I'd start out with 1 like this before dropping $200 on 1.
Posted on 4/30/19 at 2:41 pm to TigerSaint1
quote:
(Still in the shell)
I've found that previously frozen tails are harder to peel if kept in the shell. It was a huge pain last time I did so never again.
I also fill my ziplock with water to cover the tails when I freeze to help prevent freezer burn.
This post was edited on 4/30/19 at 2:47 pm
Posted on 4/30/19 at 5:35 pm to DanglingFury
I used to do that when I cooked sous vide before I had a sealer. It works well, but not as well as the foodsaver.
It is funny that a money saving hack uses Ikea zip bags.
It is funny that a money saving hack uses Ikea zip bags.
Posted on 5/1/19 at 10:28 am to REB BEER
quote:
I have an inexpensive Foodsaver abnd have vac packed tons of fish, deer, hog, ect. with it.
I'd start out with 1 like this before dropping $200 on 1.
Yea but will it do soups, gumbo, ettoufee, stocks? Thats what I mostly freeze.
Posted on 5/1/19 at 11:21 am to TigerSaint1
quote:
Yea but will it do soups, gumbo, ettoufee, stocks? Thats what I mostly freeze.
Most of the time, I freeze liquids in containers and I reduce stocks first. However, in some cases, I load the freezer bags, put them in the freezer and seal once frozen. It can be a little tricky to keep them upright to freeze, but it's workable.
I freeze fish, meats and other thicker foods with the vac sealer.
Posted on 5/1/19 at 11:32 am to LSUballs
quote:
Even if properly vacuum sealed they’ll get funky pretty quick. Especially if you put a bunch of fat in with the tails. A lesson I learned the hard way after pealing about 25 lbs and putting up last year. I would eat within 6 months.
I didn't have this problem this past year. Froze a pound of tails last season (pealed and in a foodsaver bag) and lost it in the freezer. Stumbled on it in December and cooked an etouffee. I was nervous about them while I was thawing them, but when I cut open the bag, everything looked/smelled fine. So they went in the pot and it tasted great. I was surprised but no noticeable texture or taste impact after 8-10 months properly frozen.
Posted on 5/2/19 at 12:52 am to kennypowers816
I buy a supply of fresh tails commercially packed every year during the season to freeze until the next season at least. I’ve eaten them over a year old and they’ve been just fine.
Posted on 5/2/19 at 10:33 am to Gris Gris
Are you talking about the 1lb bags you can get at the grocery store, or something else?
Posted on 5/2/19 at 10:45 am to SUB
quote:
Are you talking about the 1lb bags you can get at the grocery store, or something else?
Yes, the pound bags of tails sold by grocery stores or seafood markets that are vac sealed.
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