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Started By
Message
Boil Crawfish time
Posted on 4/26/19 at 7:24 am
Posted on 4/26/19 at 7:24 am
Isn't the boil time for crawfish 7-8 minutes once you dump the bugs in and bring it back to a rolling boil?
14
Posted on 4/26/19 at 7:28 am to JBM210
No. You can go a minute or 2 when it gets back to a boil, but I prefer to just cut the fire immediately. Either way they won’t be over cooked.
Posted on 4/26/19 at 7:29 am to JBM210
Boil till you see them sumbiches float
Posted on 4/26/19 at 7:31 am to JBM210
Some bring it back to a boil, some don't. I like to dump the bugs in the water, bring it back to where the water is just starting to bubble to a boil and then shut the fire off and let them soak until done.
Test a few along the way after about 15 minutes of soaking and I like to mix the crawfish with my paddle to bring the ones on the bottom up and the ones on top down so they soak more evenly.
Test a few along the way after about 15 minutes of soaking and I like to mix the crawfish with my paddle to bring the ones on the bottom up and the ones on top down so they soak more evenly.
This post was edited on 4/26/19 at 7:40 am
Posted on 4/26/19 at 7:37 am to gumbo2176
First of all, I think everyone finds success in different ways when it comes to boiling crawfish. So no one is totally wrong if they are following the same overall techniques.
I found that boiling for an extra couple minutes, instead of cutting heat as soon as it comes to a boil, tend to give the crawfish more flavor. This is without changing soak time.
I found that boiling for an extra couple minutes, instead of cutting heat as soon as it comes to a boil, tend to give the crawfish more flavor. This is without changing soak time.
Posted on 4/26/19 at 7:38 am to JBM210
We let it come back to boil for 3 minutes and then soak until they are ready(about 25-30 minutes).
Posted on 4/26/19 at 8:03 am to JBM210
Boil till they float
Soak till they sink
Not exact science, but a good starting point. I start tasting 20 minutes into the soak.
Soak till they sink
Not exact science, but a good starting point. I start tasting 20 minutes into the soak.
This post was edited on 4/26/19 at 8:04 am
Posted on 4/26/19 at 8:25 am to JBM210
As soon as I see little bubbles, I put on a timer for 4 minutes.
Then cut off the fire.
Never comes to a rolling boil or anything like that.
Then cut off the fire.
Never comes to a rolling boil or anything like that.
This post was edited on 4/26/19 at 8:43 am
Posted on 4/26/19 at 8:28 am to JBM210
quote:
Isn't the boil time for crawfish 7-8 minutes once you dump the bugs in and bring it back to a rolling boil?
NO!!
Cook them til they float.
Soak them til they sink.
Posted on 4/26/19 at 8:40 am to dtett
quote:
I found that boiling for an extra couple minutes, instead of cutting heat as soon as it comes to a boil, tend to give the crawfish more flavor. This is without changing soak time.
Can you explain the science behind that?
ETA: I shut off at the first puff of steam, and then take the lid off for the soak so that they cool off a bit faster. Soak for 25-30 minutes, start tasting at around 20.
This post was edited on 4/26/19 at 8:42 am
Posted on 4/26/19 at 9:42 am to JBM210
Late in season or darker bugs, 2-3 minute full boil with a longer soak.
Early season when they are not as hard, 1 minute and start tasting after a 10 minute soak.
Early season when they are not as hard, 1 minute and start tasting after a 10 minute soak.
Posted on 4/26/19 at 9:49 am to JBM210
It's 30 minutes boil time and 45 soak. Add a jar of roux when you cut the heat.
FFS there are countless threads on this dude. You'd have your answer with a simple google search.
FFS there are countless threads on this dude. You'd have your answer with a simple google search.
Posted on 4/26/19 at 10:05 am to SUB
quote:
It's 30 minutes boil time and 45 soak. Add a jar of roux when you cut the heat.
So you're saying you bring you water back to a boil after adding the crawfish, boil them for 30 minutes and then soak them for an additional 45 minutes???
You must eat the meat out of the tails with a straw because they'd be WAY overcooked by that time.
Please tell me you're trolling the guy, especially with the jar of roux bit.....
This post was edited on 4/26/19 at 10:07 am
Posted on 4/26/19 at 10:19 am to gumbo2176
quote:
Please tell me you're trolling the guy, especially with the jar of roux bit.....
Baw, it was incredibly obvious.
Posted on 4/26/19 at 10:40 am to gumbo2176
quote:
Please tell me you're trolling the guy, especially with the jar of roux bit....
C'mon man, I think a kid could realize he was just throwing out a stupid answer.
Posted on 4/26/19 at 11:35 am to JBM210
quote:
It's 30 minutes boil time and 45 soak. Add a jar of roux when you cut the heat.
Then dump in a 80 qt yeti in layers with chackbay and liquid crab boil sprinkled in between layers. Close lid and let rest for an hour.
Jeez
Posted on 4/26/19 at 11:39 am to JBM210
BOIL THEM TILL THEY FLOAT AND SOAK THEM TILL THEY SINK!!!!
Posted on 4/26/19 at 1:18 pm to JBM210
Just barely get the water to a mere simmer for just a couple of minutes. You don’t need a full on raging boil. Cut the fire and soak after a quick stir. Hose down the pot or don’t. I don’t think that’s necessary much as long as you don’t over boil them in the first place. Start tasting at about the 20 minute mark and they will be good between then or within another ten minutes or so depending upon your spice level in the pot and other factors.
Posted on 4/26/19 at 1:44 pm to Epic Cajun
quote:
Can you explain the science behind that?
All I can think is that it may cause the shell to expand more, thus allowing in more seasoning? Idk. I'm a float/sink kinda guy and I ain't NEVER had anyone complain about overcooked crawfish.
Posted on 4/26/19 at 5:50 pm to GeauxTigers0107
quote:
NEVER had anyone complain about overcooked crawfish.
I never heard that till I joined this site.
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