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Started By
Message
re: boiling crawfish for the first time
Posted on 4/18/11 at 1:19 pm to GarmischTiger
Posted on 4/18/11 at 1:19 pm to GarmischTiger
quote:
How does the joke go - if you ever get hopelessly lost in the woods and are in need of rescue just find some crawfish, start a fire and put a pot of water on to boil. Within five minutes you'll have a dozen folks come by and tell you what you're doing wrong.
quote:
One box of salt
Two boxes of black pepper
One bottle of cayenne pepper
Four pouches of dry crab boil
Four bottles of liquid crab boil
One bottle of Tabasco
Four cloves of garlic (halved)
Dash of olive oil
you would boil crawfish like this
0
Posted on 4/18/11 at 1:26 pm to Winkface
Heres mine:
Add:
1 bag of small potatoes
1 bag of lemons
1 bag of onions
4 pods of garlic
1 small bag of Chackbay Seasoning
1/2 of a small bottle of liquid crab boil
1 & 1/2 box of salt
1/4 bottle of cayenne
2 bags of zatarans crab boil bags (place in pantyhose so the bags dont bust)
1 container of granulated garlic
about 10 bay leaves
Place all ingredients in pot and bring water to a boil. Boil for 15 mins.
Add Crawfish. time for 12-15 mins and shut fire off. *it takes this amount of time for water to come back to a boil. Most people say once the water comes to a boil shut it off. Well next time, time it.
Add 1 bag of ice and soak for 30 mins. Add corn, sausage, mushrooms, etc.
Eat and enjoy.
Add:
1 bag of small potatoes
1 bag of lemons
1 bag of onions
4 pods of garlic
1 small bag of Chackbay Seasoning
1/2 of a small bottle of liquid crab boil
1 & 1/2 box of salt
1/4 bottle of cayenne
2 bags of zatarans crab boil bags (place in pantyhose so the bags dont bust)
1 container of granulated garlic
about 10 bay leaves
Place all ingredients in pot and bring water to a boil. Boil for 15 mins.
Add Crawfish. time for 12-15 mins and shut fire off. *it takes this amount of time for water to come back to a boil. Most people say once the water comes to a boil shut it off. Well next time, time it.
Add 1 bag of ice and soak for 30 mins. Add corn, sausage, mushrooms, etc.
Eat and enjoy.
Posted on 4/18/11 at 1:35 pm to LSUbroker
quote:
Add Crawfish. time for 12-15 mins and shut fire off. *
I dont like to knock other people's process but I think this is BAD advice to give others.
Water boiling is much more constant than time. The time water takes to get to a boil varies greatly with many variables at play. With the burner's output being a very big difference as well as pot size. Then other items come into play like temperature and altitude, hell even the level of salt in the water makes a difference.
12-15 min for you could be 30 min for someone else or 7 min for another person.
Most consistent would be to take a digital reading of the water when it comes to the stage you want to time from. Add the crawfish and start the timer when it gets back to that temperature.
Posted on 4/18/11 at 1:41 pm to Catman88
has anyone tried using that lemon "seasoning"...in their boils ..I have seen it sold at Ralph's in Baton Rouge....just curious to what people thought about it....
Posted on 4/18/11 at 1:43 pm to Guzzlingil
Are you talking about a mix that has more lemon than most?
Most of the premade commercial seasonings have some form of lemon juice and citric acid in it already. If using your own recipe you would want to add a little more lemon than if you used a commercial brand if you like the lemon flavor.
Most of the premade commercial seasonings have some form of lemon juice and citric acid in it already. If using your own recipe you would want to add a little more lemon than if you used a commercial brand if you like the lemon flavor.
Posted on 4/18/11 at 1:44 pm to Catman88
no they sell some concentrated lemon seasoning.....powder like substance....saw it the other day....
Posted on 4/18/11 at 2:28 pm to Catman88
quote:
Add Crawfish. time for 12-15 mins and shut fire off. *
I dont like to knock other people's process but I think this is BAD advice to give others.
I have never had the problem of having over cooked or hard to peel crawfish. I do however see it a problem when people wait for their water to come to a boil and forget about it. think what you may and next time, clock how long it takes for you to cook your crawfish. I promise you it wont be far off from those minutes.
Posted on 4/18/11 at 2:38 pm to LSUbroker
Ok seriously? Im not saying it is bad for YOU.
You are telling people to use a time that is good for YOU.
The amount of time water takes to get to a boil is better left as the variable rather than the constant. Water Boiling is a constant that is reliable. The temp at which water boils and the time it takes to get to a boil will in fact change. Why make it hard?
Do you have a jet burner? Do you have a fry burner or a Banjo? I guarantee the time it takes to get to a boil for each of these burners alone not including many other factors vary by more than enough time to be able to overcook crawfish.
You are telling people to use a time that is good for YOU.
The amount of time water takes to get to a boil is better left as the variable rather than the constant. Water Boiling is a constant that is reliable. The temp at which water boils and the time it takes to get to a boil will in fact change. Why make it hard?
Do you have a jet burner? Do you have a fry burner or a Banjo? I guarantee the time it takes to get to a boil for each of these burners alone not including many other factors vary by more than enough time to be able to overcook crawfish.
Posted on 4/18/11 at 2:41 pm to LSUbroker
The time it takes the water to come back to a boil all depends on your burner setup, I've seen some that will have the water back boiling in less than 3 minutes
Posted on 4/18/11 at 2:50 pm to yellowfin
obviously if you have a supe'd up burner your timing will be different. I just have a regular bayou classic jet burner and an 80 qt pot. adjust accordingly.
Posted on 4/18/11 at 2:58 pm to Guzzlingil
quote:I used some deep south lemon oil yesterday. Guy from Chalmette gave it to me a while back. Pretty good.. I put it in late thinking it would evaporate out.... A few of the crawfish were extremely lemony
Message
Posted by Guzzlingil
has anyone tried using that lemon "seasoning"...in their boils ..I have seen it sold at Ralph's in Baton Rouge....just curious to what people thought about it....
next time I'm going to put it in before I put the bugs in. The smell was magnificant if anything elsePosted on 4/18/11 at 2:59 pm to The Sportsman
cool...thanks....If I try it...I would put it in early.....
Posted on 4/18/11 at 3:06 pm to yellowfin
quote:Always gotta one up everyone and be the best at everything
Message
Posted by yellowfin
The time it takes the water to come back to a boil all depends on your burner setup, I've seen some that will have the water back boiling in less than 3 minutes
Jk. I get what you were trying to say. I had a guy last year do a timed thing like he is talking ab. He was from lutcher. I was supposed to be boiling for some friends... He jumps in and starts telling me what to do... I said look man, you take over. I'm going drink
anyway, he brought the water to a rolling boil added the bugs and timed it like 7min and shut off. Never bringing them to a boil. While they peeled well he had to soak them ab an hour to get any spice. I let him frick up two sacks then took over on the last
Posted on 4/18/11 at 3:09 pm to The Sportsman
quote:
Louisiana is starting to get too salty for me (salt is cheaper than everything else)... Zatarans is ever worse.
Glad someone else noticed this too. I've always used Zatarain's and I thought they came out too salty this year. I never added extra salt. I was thinking of switching to Louisiana for this reason. Maybe they're using more salt in their mixes because it's cheaper.
Posted on 4/18/11 at 3:10 pm to Jason9782003
I never add salt.....
Posted on 4/18/11 at 3:14 pm to Jason9782003
Zatarain's has always been more salty than Louisiana.
Zatarain's Extra Spicy is pretty good and heavier on the spice to salt ratio.
Louisiana is a fair balance salt wise but doesnt have enough spice imo. So its a easy go to base then add from there.
Zatarain's Extra Spicy is pretty good and heavier on the spice to salt ratio.
Louisiana is a fair balance salt wise but doesnt have enough spice imo. So its a easy go to base then add from there.
Posted on 4/18/11 at 3:14 pm to Guzzlingil
quote:Idk anything ab that powder you're talking about... With this lemon oil, i only used a cap full... It's extremely concentrated. But I can tell now that I'm going to start using it. It just smelled awesome...
Message
Posted by Guzzlingil
cool...thanks....If I try it...I would put it in early.....
Anyone from Chalmette wanna mail me some?!?!
Posted on 4/18/11 at 3:16 pm to The Sportsman
the stuff I saw was definitely a powder....I have looked online and can't seem to find it...
Posted on 4/18/11 at 3:20 pm to Catman88
quote:
Louisiana is a fair balance salt wise but doesnt have enough spice imo. So its a easy go to base then add from there.
That's what I do with Zatarains, but the saltiness is damn near ruining the crawfish imo. i'll definitely try LA next time.
How much cayenne do you usually add when using Louisiana?
This post was edited on 4/18/11 at 3:23 pm
Posted on 4/18/11 at 3:25 pm to Jason9782003
I would say for an 80qt pot I add just over a quarter of a jar plus around 5oz liquid boil.
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