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Started By
Message
re: Boiling crawfish technique Boil in clean water
Posted on 4/19/10 at 12:37 pm to Catman88
Posted on 4/19/10 at 12:37 pm to Catman88
quote:
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 do the same thing and have forpro 10 yrs now.
quote:
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 use a bag of ice to achieve same objective, less work than having another pot involved.
quote:
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.
7-8 people can knock a bag out.. so i always pour whole basket on there.
quote:
Cooking them right and having proper seasoning is much more important than worrying about the table time the crawfish have.
i agree, im just saying to me un-hot crawfish are a let down, both fire hot and spicey hot.
quote:
But I do like how much of a dick you are to act like you are asking a honest question
quote:
you might should go back and reread some of your posts on this topic/thread.
Boiling 150-200 lbs is enough work already, im not trying to add more steps to the process, espec if you can achieve the same goal,, thats all im saying dude.
calm down.
while we are debating
I dont use salt (powder seasoning has more than enough.
I dont purge with salt (another waste of time.) i simple rinse down good with water hose.
I use a stick of butter or little olive oil
I use ice
I let set top down at least 20mins.
I try to use more liquid boil than powder boil.
I also use cayenne pepper.
Only complaint I occasionally ever get is that too spicey... and to me thats a good thing.
1
Posted on 4/19/10 at 12:45 pm to TIGRLEE
quote:
I use ice
Then what is your argument??
You realize putting it in luke warm water is the exact same principle as using ice?
The temp of the crawfish will be presented at virtually the exact same temperature. Its not an extra step either. If you are boiling for a lot of people you should know that having a batch soak while another being cooked then you can provide more crawfish faster and with more seasoning control than adding ice.
There is a big reason why many commercial boilers use this method as mentioned Tony's uses this exact method and they cook for a lot more people than anyone in this thread.
quote:
i do the same thing and have forpro 10 yrs now.
Not sure what that means but sounds like a lot of BS based on your previous arguments.
Posted on 4/19/10 at 1:03 pm to Catman88
quote:
Then what is your argument??
geees dude can you read?
having another pot with seasoned water is another step that's unneccassary.
You can get same results by adding a bag of ice and then you dont need the other, which in turn is LESS work.
Its really not that tough to understand.
quote:
If you are boiling for a lot of people you should know that having a batch soak while another being cooked then you can provide more crawfish faster and with more seasoning control than adding ice.
people like to socialize and brink beer?
plus I usually put first batch in an icechest, that way there is plenty between boils.
quote:
There is a big reason why many commercial boilers use this method as mentioned Tony's uses this exact method and they cook for a lot more people than anyone in this thread.
never claimed to be a commercial boiler, so I dont really care how they do things.
Big diff cooking for 20-30 rather thatn 200-300
quote:
Not sure what that means but sounds like a lot of BS based on your previous arguments.
it means have done the same thing you claim for the past prob 10 years.
Lot of BS? really.....
b/c I dont use an extra pot with luke warm water to soak and b/c i dont care for lemons.
ok Im tired of arguing with you.
im sure yours tastes good as does mine.
Everybody has his or her own ways of doing it.
Posted on 4/19/10 at 1:14 pm to TIGRLEE
FWIW I also use ice and have always said so.
That DOES NOT mean that I believe that putting a basket of crawfish in a pot of luke warm water will cause it to be "cold" that was your argument. That the crawfish would be cold and too much work.
If you are cooking a ton of crawfish for a lot of people then this process makes a lot of sense and is more efficient than dumping a bag of ice and trying to get your seasoning right again.
What doesnt make sense is that you being a "pro" actually believes that the crawfish will be COLD and you being a "pro" only recently experimented on the 5th of this month with adding ice and not adding ice. I know I have been boiling for a little over 10 years as well and I certainly learned a lot earlier than this month the real benefit of using ice.
BTW I did think it was cute that your lemon argument resurfaced again as in someone did that to you this month and in an earlier thread you were horrified that someone did that a few YEARS ago.
Just makes you look like you are FOS.
Anyone that has boiled crawfish for any period of time should understand what the purpose of adding ice or to an soak pot is for. Anyone that claims that either will turn out "cold" is simply full of it.
The horror
That DOES NOT mean that I believe that putting a basket of crawfish in a pot of luke warm water will cause it to be "cold" that was your argument. That the crawfish would be cold and too much work.
If you are cooking a ton of crawfish for a lot of people then this process makes a lot of sense and is more efficient than dumping a bag of ice and trying to get your seasoning right again.
What doesnt make sense is that you being a "pro" actually believes that the crawfish will be COLD and you being a "pro" only recently experimented on the 5th of this month with adding ice and not adding ice. I know I have been boiling for a little over 10 years as well and I certainly learned a lot earlier than this month the real benefit of using ice.
BTW I did think it was cute that your lemon argument resurfaced again as in someone did that to you this month and in an earlier thread you were horrified that someone did that a few YEARS ago.
Just makes you look like you are FOS.
Anyone that has boiled crawfish for any period of time should understand what the purpose of adding ice or to an soak pot is for. Anyone that claims that either will turn out "cold" is simply full of it.
quote:
I went to a boil couple yrs ago and some dude cut up 4-5 and squeezed them in the boil.
The horror
This post was edited on 4/19/10 at 1:18 pm
Posted on 4/19/10 at 1:26 pm to Catman88
dude,, GD you are annoying.
I've never in my life used the two pot method nor have i ever heard of anyone else doing it... so I just ASSUMED the fish wouldnt be AS frickING hot.. logic tells me that taking them out of hot boiling water and putting them over in cold water DOESNT add up,.
If you say it works, fine i believe you.
FYI Ive always used ice for long as i remember, so im not sure where you are trying to go with that.
ONCE again bro i dont like lemons,,, is it really that big of a deal? Many have said that too many can ruin the boil,, thats all ive been saying ......... of course you are far too interested in being right than comphrehending a point someone is making,.
You are making it far too obvious that you really need a mess board to feel good about yourself... I tried to end this debate on a civil note in the last post but,,,, apparently you cant do it.
Catman88 is the BIG WINNER
YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
feel better now?
I've never in my life used the two pot method nor have i ever heard of anyone else doing it... so I just ASSUMED the fish wouldnt be AS frickING hot.. logic tells me that taking them out of hot boiling water and putting them over in cold water DOESNT add up,.
If you say it works, fine i believe you.
FYI Ive always used ice for long as i remember, so im not sure where you are trying to go with that.
ONCE again bro i dont like lemons,,, is it really that big of a deal? Many have said that too many can ruin the boil,, thats all ive been saying ......... of course you are far too interested in being right than comphrehending a point someone is making,.
You are making it far too obvious that you really need a mess board to feel good about yourself... I tried to end this debate on a civil note in the last post but,,,, apparently you cant do it.
Catman88 is the BIG WINNER
YAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
feel better now?
Posted on 4/19/10 at 2:58 pm to TIGRLEE
Reading through this thread was pretty entertaining.
I've joked before with a buddy of mine that we should tour the state one spring and write a book called 101 ways to boil crawfish...I'm sure there is already something like that out there. The point is that there are many ways to boil crawfish and,when done correctly, most will produce good results. Just go with the method that you and your guests enjoy and everyone will be happy.
I've joked before with a buddy of mine that we should tour the state one spring and write a book called 101 ways to boil crawfish...I'm sure there is already something like that out there. The point is that there are many ways to boil crawfish and,when done correctly, most will produce good results. Just go with the method that you and your guests enjoy and everyone will be happy.
Posted on 4/19/10 at 3:17 pm to cnote
quote:
I'm sure there is already something like that out there. The point is that there are many ways to boil crawfish and,when done correctly, most will produce good results.
I agree but most on here will not agree with you.Posted on 4/19/10 at 3:23 pm to Coast Tiger
My question would be. What do you do with the rest of the stuff i.e. corn,potatoes,shrooms and such? If the cooling down process is for the crawfish,when does the other stuff get saesoned?
Posted on 4/19/10 at 3:23 pm to bayouboy69
I was never arguing with the dude about how he cooks his or what seasoning or method he uses..
I was arguing with him making this stupid claim
It was a smart assed comment that was just plain stupid. Turns out he uses ice in his crawfish which is the exact same pricipal and will produce the same results which was talked about in the first 3 pages of this thread. So his comment made no sense.
I was arguing with him making this stupid claim
quote:
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
It was a smart assed comment that was just plain stupid. Turns out he uses ice in his crawfish which is the exact same pricipal and will produce the same results which was talked about in the first 3 pages of this thread. So his comment made no sense.
Posted on 4/19/10 at 3:48 pm to cnote
quote:
Reading through this thread was pretty entertaining.
I've joked before with a buddy of mine that we should tour the state one spring and write a book called 101 ways to boil crawfish
That's a fact....I have a friend that uses orange juice and garlic puree...I've heard all the arguments over chinese red pepper...but the fact is I've never been to a bad crawfish boil...they were all great.
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