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re: Best way to get your crawfish spicy when boiling them?
Posted on 5/13/18 at 10:23 pm to PsychTiger
Posted on 5/13/18 at 10:23 pm to PsychTiger
Thrown some Tony’s on each tail you eat
1
Posted on 5/14/18 at 8:13 am to ellesssuuu
Dip Them in spicy sauce after peeling
Posted on 5/14/18 at 9:45 am to TH03
quote:
Purge them in cayenne and salt. The salt will make them poop out all the gross stuff and the cayenne gives you heat.
There is a lot of debate about purging being legit. I have started rinsing them 3 separate times until the water they are sitting in looks good enough to drink.
Posted on 5/14/18 at 9:49 am to LeTigre de La Marais
quote:
There is a lot of debate about purging being legit
There is? There shouldn't be. Purging crawfish in salt water doesn't accomplish anything but kill them off. You would need a holding tank set up and keep them in fresh for a period of several days before you got the desired effect of "cleaning them out".
Posted on 5/14/18 at 9:49 am to PsychTiger
I use a combination of liquid crab boil, bags and good amount of zatarains boil mix.
Pull them the second the start to float. Take another colander and churn the boiling water until it's warm water. (You might need some help taking turns on this if youre cooking a lot of sacks. Or you get your workout.)
Put the crawfish back in and soak to taste.
Pull them the second the start to float. Take another colander and churn the boiling water until it's warm water. (You might need some help taking turns on this if youre cooking a lot of sacks. Or you get your workout.)
Put the crawfish back in and soak to taste.
Posted on 5/14/18 at 11:26 am to LeTigre de La Marais
quote:
I use a combination of liquid crab boil, bags and good amount of zatarains boil mix. Pull them the second the start to float. Take another colander and churn the boiling water until it's warm water. (You might need some help taking turns on this if youre cooking a lot of sacks. Or you get your workout.) Put the crawfish back in and soak to taste.
I've not had crawfish not float from the time they were put in the boiling water until they were cooked enough to cut the burner off for them to soak. It's when they start to sink a bit that they are sucking up the seasoning. I've never taken them out, then put them back in to soak.
Oh, and I've probably boiled a couple hundred sacks in my 65 years and haven't had any complaints-----other than maybe running out, and that only happened once.
This post was edited on 5/14/18 at 11:27 am
Posted on 5/14/18 at 1:09 pm to gumbo2176
You must have the touch of the master 
Posted on 5/14/18 at 1:32 pm to PsychTiger
quote:
I have a friend wanting to know. He has been told to let them sit in cold water with the seasoning. What do the experts here say?
There are about 50 threads a year on this topic.
I'm not sure what you mean by "spicy." If you want flavor spicy, just let them soak longer until you get the flavor you want by sampling a couple after 20 minutes or so.
If you want heat "spicy", then you'll need to add pepper. You can do Cayenne (traditional), Chinese red pepper (if you have an asian market in your town, they should have this in 1lb bags), or you can use chili peppers like jalapenos, serranos, habaneros, etc. I like chili peppers. Am going to try some chinese red pepper this year.
Posted on 5/14/18 at 1:43 pm to LeTigre de La Marais
quote:
Pull them the second the start to float.
They will float as soon as they hit the water.
Posted on 5/14/18 at 2:02 pm to UpToPar
Well evidently not the ones Ive gotten for the past 40 years or so Ive been paying attention.
Posted on 5/14/18 at 2:11 pm to Rize
This post was edited on 10/12/22 at 7:37 am
Posted on 5/14/18 at 2:12 pm to LeTigre de La Marais
You haven't been paying attention 
They float within like 2 minutes.
They float within like 2 minutes.
Posted on 5/14/18 at 2:25 pm to TH03
They float right before the pot comes back to a boil. My method is to cook them until they float and soak until they sink. They're always juicy and well seasoned without being overcooked.
Posted on 5/14/18 at 2:36 pm to PsychTiger
quote:
He has been told to let them sit in cold water with the seasoning.
While I think that they soak up more flavor at lower temps, I definitely wouldn’t use cold water.
It needs to be hot water, just not too hot where they overcook.
Posted on 5/14/18 at 2:53 pm to Trout Bandit
quote:
They float right before the pot comes back to a boil
Correct and they float with force around the time it comes back to a rolling boil. Anyone not seeing this must be pumping each crawfish up with air before boiling.
Posted on 5/14/18 at 2:55 pm to celltech1981
I put some in an ice chest while they were still just warm recently and they turned to mush.
Posted on 5/14/18 at 2:57 pm to LeTigre de La Marais
Posted on 5/14/18 at 3:05 pm to Trout Bandit
quote:
They float right before the pot comes back to a boil
It honestly depends on your burner, how fast you can get it to a boil, and how full your pot is. Try dumping 10 crawfish in a pot that's rolling. You are not going to lose your boil because the water temp doesn't decrease much. It'll keep rolling and you'll see crawfish rolling around in there. They'll eventually float after a minute or so. I've boiled 3/4 full pot on a double jet and the water came back to a full boil fast, but no floaters. They were floating after a minute though.
So in the end, it seems the best thing to do is cut the heat when you see them floating, regardless of if there's just bubbles, slow boil, or full boil.
This post was edited on 5/14/18 at 3:08 pm
Posted on 5/14/18 at 3:07 pm to Trout Bandit
quote:
They float right before the pot comes back to a boil. My method is to cook them until they float and soak until they sink. They're always juicy and well seasoned without being overcooked.
Foolproof right there.
Posted on 5/14/18 at 3:08 pm to TH03
quote:
Foolproof right there.
He forgot the 1 lb of butter to help with peeling.
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