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re: Boiling crawfish technique Boil in clean water
Posted on 4/17/10 at 12:35 am to Kajungee
Posted on 4/17/10 at 12:35 am to Kajungee
quote:
all that said, who wants to go crawfishing.
I'm heading to the Honey Island Swamp tommorrow to try my luck. This will be only my second trip, hopefully I do better than my first trip two years ago(20lbs in 4 hrs at the BC Spillway). I will post a report on the OT tomorrow.
1
Posted on 4/19/10 at 10:09 am to TJG210
quote:
I'm heading to the Honey Island Swamp tommorrow to try my luck. This will be only my second trip, hopefully I do better than my first trip two years ago(20lbs in 4 hrs at the BC Spillway). I will post a report on the OT tomorrow.
How'd it go?
Posted on 4/19/10 at 10:10 am to Kajungee
quote:
Kajungee
where are those pics from?
Posted on 4/19/10 at 10:16 am to Coast Tiger
i suppose if you just like to make it more work than it needs to be... helluva idea.
oh if you like cold crawfish, sounds like way to go too
oh if you like cold crawfish, sounds like way to go too
This post was edited on 4/19/10 at 10:19 am
Posted on 4/19/10 at 10:37 am to TIGRLEE
You are sounding more and more like an idiot when it comes to boiling crawfish..
Cold?? REALLY? I suppose you think adding ice to the pot makes them cold too.
Having that extra pot for the soak is the same purpose as adding ice. To kill the cooking process and allow the crawfish to soak up seasoning. Having the extra pot allow you to have another basket start boiling while the other batch is soaking. It can be a very efficient process.
Cold?? REALLY? I suppose you think adding ice to the pot makes them cold too.
Having that extra pot for the soak is the same purpose as adding ice. To kill the cooking process and allow the crawfish to soak up seasoning. Having the extra pot allow you to have another basket start boiling while the other batch is soaking. It can be a very efficient process.
This post was edited on 4/19/10 at 10:40 am
Posted on 4/19/10 at 10:46 am to Coast Tiger
Have not done this with crawfish, but it is the only way I boil shrimp. With shrimp, this is a great way of making sure you don't over cook and have hard to peel shrimp. With this approach, you can allow the shrimp to soak up the seasoning in cool water as long as you want to meet your taste, and prevent over cooking.
Posted on 4/19/10 at 10:51 am to Coast Tiger
Posted on 4/19/10 at 10:56 am to Catman88
Lets see...if you take them out of cleaned boiling water and but them in some seasoned unboiled water, you tell me if theyll still be hot?
If the seasoned water is hot obv theyll still be hot, I didnt read part though.
Lets see I dont like a lemony or cold crawfish so that makes me an idiot huh?
whatever floats your boat pal.
If the seasoned water is hot obv theyll still be hot, I didnt read part though.
Lets see I dont like a lemony or cold crawfish so that makes me an idiot huh?
whatever floats your boat pal.
Posted on 4/19/10 at 11:03 am to TIGRLEE
Wow.. You're a moron.
If you take crawfish boiling at ~212 degrees and put them in water that is 80-85 degrees for 20-25 min you think they will be COLD??
Seriously? How fricking stupid are you?
Do you have any concept of how long it would take for the crawfish to cool down to the temperature of a non-heated pot of water?
If you take crawfish boiling at ~212 degrees and put them in water that is 80-85 degrees for 20-25 min you think they will be COLD??
Seriously? How fricking stupid are you?
Do you have any concept of how long it would take for the crawfish to cool down to the temperature of a non-heated pot of water?
Posted on 4/19/10 at 11:12 am to Catman88
quote:
Catman88
you certianly seem to have everything figured out huh?
I have no idea the temp of water I poured in a pot and add some seasoning other than the temp cold.
I dont know how you do things, but me, I take my basket out and drain before I dump...
I wouldnt think that 30lbs of steamed crawfish would stay hot in 80-100 qt pot of cold fricking water espec after 20-30 mins.... never done this testy little experiment but Id bet you surely have, since obv once again, you have it all figured out.
Excuse me for not being the fricking know it all king of crawfish boiler pimp bitch that you are.
Either way, you can either get over it or die mad, IMO its a waste of fricking time and I dont give a damn if they are hot, luke warm, or cold and dont really care.
This post was edited on 4/19/10 at 11:13 am
Posted on 4/19/10 at 11:13 am to TIGRLEE
quote:
NORTH LOUISIANA HOME
quote:
Cenla
Stick to Johhny's pizza and okra stew
Posted on 4/19/10 at 11:15 am to Bussemer
FWIW I live about 20mins from marksville and bunkie..
I love the arrogance of some of you people when it comes to cooking and food.
Its very amusing.
I love the arrogance of some of you people when it comes to cooking and food.
Its very amusing.
Posted on 4/19/10 at 11:17 am to TIGRLEE
I've had them this way and they were not cold, nor were they piping hot...they were somewhere in between warm and very hot, perfect for eating right out of the soak pot...they were very good imo.
Posted on 4/19/10 at 11:37 am to Coast Tiger
quote:I have done this for shrimp with excellent results...
Boiling crawfish technique Boil in clean water
For crawfish, the benefits would be cleaner crawfish/vegatables and that they would not continue to cook during the soak process. I have never done this for crawfish...we usually just start throwing a bunch of ice in the pot to cool it off.
Posted on 4/19/10 at 11:41 am to aldawg2323
quote:downside of changing out the boil water is that it takes a long time for the new water to boil...
can change the boil water without losing all the seasoning
Posted on 4/19/10 at 11:46 am to TIGRLEE
quote:the crawfish are really hot when they come out of the boil pot, that you just need the seasoning pot to be luke warm and the crawfish will remain hot enough.
oh if you like cold crawfish, sounds like way to go too
If I try this method, I will heat up the seasoning pot first before I dump the crawfish in...
Posted on 4/19/10 at 11:56 am to TIGRLEE
THEN LISTEN to the people that KNOW its going to come out piping hot because they have done it for years! Dont go mouth off that you dont like your crawfish cold etc.
It would take well over an hour for crawfish coming out of a rolling boil to cool down to the ambient temperature. When you add HOT crawfish to room temp water that water temp goes UP also.
You are the one that showed up in this thread claiming to be an expert in saying that the crawfish will be cold and you will have done more work. That together with saying that 5 lemons in a 60-100 quarts of water makes the crawfish taste like lemon pledge etc.. Makes you look like a complete fool.
It would take well over an hour for crawfish coming out of a rolling boil to cool down to the ambient temperature. When you add HOT crawfish to room temp water that water temp goes UP also.
You are the one that showed up in this thread claiming to be an expert in saying that the crawfish will be cold and you will have done more work. That together with saying that 5 lemons in a 60-100 quarts of water makes the crawfish taste like lemon pledge etc.. Makes you look like a complete fool.
Posted on 4/19/10 at 12:09 pm to Catman88
quote:
crawfish will be cold and
simple question are they as hot if would do it in one pot and dump on a table?
what happens to them after setting out on table for 10 mins while people are eathing?
Ill tell you...they cool down.. so to me I want them as hot as possible from the start.
quote:
That together with saying that 5 lemons in a 60-100 quarts of water makes the crawfish taste like lemon pledge etc.. Makes you look like a complete fool
5 boils times 5-6 lemons per boil equals what?
you are right Im the fool.
Look buddy, if it makes you feel better about yourself to be the supreme shot caller on a message board about food/crawfish, Ill grant it to you... seems you really need that in your life.
Posted on 4/19/10 at 12:17 pm to TIGRLEE
Why don't you just go away and quit debating about it. You have obviously seen that alot of people say it is a good method. Do you think they are all stupid?
Posted on 4/19/10 at 12:22 pm to TIGRLEE
I have probably catered well over 100 boils for friends and families and their companies (not including one I do at home) I dont charge for my time because its just something I enjoy doing for my friends.
I garantee that cooling off the crawfish from cooking process will present BETTER more flavorful and juicier crawfish than not cooling down the water. Its a very basic principle.. You kill the cooking process and allow more seasoning to enter the crawfish without having to worry about overcooking them.
I only put out enough crawfish to feed the people I have. If you have sitting crawfish on a table you already made a mistake it doesnt matter what temp you took them out at. If you have too much extra you should throw them in an ice chest.
To answer your question though I do not notice any difference in temp. If you take them out and throw them on the table where they are hot to the touch they are just going to sit until they get to the same temp as when you take them out of a pot that was iced down.
Cooking them right and having proper seasoning is much more important than worrying about the table time the crawfish have.
But I do like how much of a dick you are to act like you are asking a honest question
Then turn around and answer it yourself to what you believe to be true.
I garantee that cooling off the crawfish from cooking process will present BETTER more flavorful and juicier crawfish than not cooling down the water. Its a very basic principle.. You kill the cooking process and allow more seasoning to enter the crawfish without having to worry about overcooking them.
I only put out enough crawfish to feed the people I have. If you have sitting crawfish on a table you already made a mistake it doesnt matter what temp you took them out at. If you have too much extra you should throw them in an ice chest.
To answer your question though I do not notice any difference in temp. If you take them out and throw them on the table where they are hot to the touch they are just going to sit until they get to the same temp as when you take them out of a pot that was iced down.
Cooking them right and having proper seasoning is much more important than worrying about the table time the crawfish have.
But I do like how much of a dick you are to act like you are asking a honest question
quote:
simple question
Then turn around and answer it yourself to what you believe to be true.
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