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Started By
Message
re: Boiling Crawfish this weekend, first time on my own
Posted on 2/22/12 at 3:06 pm to hammer5365
Posted on 2/22/12 at 3:06 pm to hammer5365
quote:
Also, purging them in salt water does nothing.
I guess you like your crawfish, corn, and potatoes covered with grit.
3
Posted on 2/22/12 at 3:15 pm to crimsonsaint
quote:
quote:
Also, purging them in salt water does nothing.
I guess you like your crawfish, corn, and potatoes covered with grit.
Grit from what?
Posted on 2/22/12 at 3:22 pm to crimsonsaint
quote:
I guess you like your crawfish, corn, and potatoes covered with grit.
If you rinse and repeat a few times, you get most of the mud off of the crawfish. Salt just tortures them before death.
Posted on 2/22/12 at 3:42 pm to crimsonsaint
quote:
I guess you like your crawfish, corn, and potatoes covered with grit.
He didn't say "washing/cleaning them does nothing". He said "purging in salt water" does nothing.
You should always wash your crawfish, many times, before cooking. But soaking them in salty water expecting them to evacuate their shite trail prior to cooking is a myth.
If you want the shite trail gone, you have to hold them for 24-36 hours in a very large tank of fresh clean water, with a recirculator, filter and aerator and you don't feed them the entire time. You're basically waiting for them to shite their last meal before cooking.
Soaking in salt water, or "purging" doesn't do shite.
Posted on 2/22/12 at 4:03 pm to OPR
quote:
one of these threads. YES
How nice of you to stop in a contribute.
Also notice that I originally asked if anyone would link me to an old thread so I didn't get one of THESE RESPONSES. YES.
Posted on 2/22/12 at 5:07 pm to LSUPHILLY72
I read it wrong. I thought he dumped them straight from the sack to the pot.
Posted on 2/22/12 at 5:35 pm to RebelNutt
Not sure if u have a new pot or not but you need to establish a line with the sack of crawfish...
Here's my recipe for my 80qt pot,( jet burner, 40psi regulator) that will do up to 40lbs
Put water in pot... Turn burner on. Put potatoes, Garlic, onions, and mushrooms in... Bring to boil till potatoes r done. Take potatoes n mushrooms out. Add seasoning. (big bag louisiana, small bag of louisiana- not the tiny bag) Bring to boil add bugs.. Bring back to hard boil n boil for 1-3min depending on crawfish. Turn off. Add lemons, sausage, hotdogs.. Larger potatoes and liquid crab boil. (8oz) Let soak 15 min.. Add rest of potatoes, mushrooms, n corn. Soak 15 more min.
Last sack we did was big and soft so we boiled for 30sec n cut the fire. 1-3 min is a range depending on the hardness and avg size of the bugs.
Small tender bugs= bring back to a boil n shut off
Large hard bugs= 3 min.
Experience is key. This early in the year, just bring em to a hard boil and shut off. Good luck
Here's my recipe for my 80qt pot,( jet burner, 40psi regulator) that will do up to 40lbs
Put water in pot... Turn burner on. Put potatoes, Garlic, onions, and mushrooms in... Bring to boil till potatoes r done. Take potatoes n mushrooms out. Add seasoning. (big bag louisiana, small bag of louisiana- not the tiny bag) Bring to boil add bugs.. Bring back to hard boil n boil for 1-3min depending on crawfish. Turn off. Add lemons, sausage, hotdogs.. Larger potatoes and liquid crab boil. (8oz) Let soak 15 min.. Add rest of potatoes, mushrooms, n corn. Soak 15 more min.
Last sack we did was big and soft so we boiled for 30sec n cut the fire. 1-3 min is a range depending on the hardness and avg size of the bugs.
Small tender bugs= bring back to a boil n shut off
Large hard bugs= 3 min.
Experience is key. This early in the year, just bring em to a hard boil and shut off. Good luck
Posted on 2/22/12 at 6:06 pm to The Sportsman
quote:
Put water in pot... Turn burner on. Put potatoes, Garlic, onions, and mushrooms in... Bring to boil till potatoes r done. Take potatoes n mushrooms out. Add seasoning. (big bag louisiana, small bag of louisiana- not the tiny bag) Bring to boil add bugs.. Bring back to hard boil n boil for 1-3min depending on crawfish. Turn off. Add lemons, sausage, hotdogs.. Larger potatoes and liquid crab boil. (8oz) Let soak 15 min.. Add rest of potatoes, mushrooms, n corn. Soak 15 more min
Fill the pot (80qt) halfway -
Also...if you're going to use this method, let the water cool down considerably before you add any bags of seasoning or salt after the potatoes are done...unless you want a crazy reaction similar to vinegar and baking soda. FYI
Posted on 2/22/12 at 7:52 pm to Gutterman81
quote:I've never had any issues and I boil ALL the time. I don't add an extra box of salt though... The powder seasoning has enough already.
Also...if you're going to use this method, let the water cool down considerably before you add any bags of seasoning or salt after the potatoes are done...unless you want a crazy reaction similar to vinegar and baking soda. FYI
For those that are curious ab the whole take the shrooms n taters out process.. It's to keep them from being too hard or falling apart... We actually put them in a turkey fryer strainer and then put into the big pot so it's easy to get em out. Vegetables turn out perfect every time with this method
Posted on 2/22/12 at 8:49 pm to The Sportsman
I just get confused about when to add the vegetables and when to take them out. Everyone says something different, guess its just a personal preference thing.
ETA: This is what I got so far by memory (not looking back on the thread)
Purge Crawfish (Salt optional)
Fill the Basket a little over halfway with water.
Add dry crab boil, liquid crab boil, cayenne, maybe a little more salt, squeeze lemons and drop in peelings, add garlic, add stick or two of butter.
Bring to a rolling boil
add onions cut in half, add potatoes, add sausage. Boil for ten minutes.
Add crawfish, bring back to a boil. Shut the burner off after 1-3 minutes of boil.
Add frozen corn. Or fresh corn and ice.
Hose down pot.
Soak for 15-30 minutes, tasting along the way.
Pour onto table.
Enjoy.
(Drink lots of cold beer with every step)
For a second batch, may want to add some minimal additional ingredients because the contents of batch one likely sucked alot of the seasoning out.
ETA: This is what I got so far by memory (not looking back on the thread)
Purge Crawfish (Salt optional)
Fill the Basket a little over halfway with water.
Add dry crab boil, liquid crab boil, cayenne, maybe a little more salt, squeeze lemons and drop in peelings, add garlic, add stick or two of butter.
Bring to a rolling boil
add onions cut in half, add potatoes, add sausage. Boil for ten minutes.
Add crawfish, bring back to a boil. Shut the burner off after 1-3 minutes of boil.
Add frozen corn. Or fresh corn and ice.
Hose down pot.
Soak for 15-30 minutes, tasting along the way.
Pour onto table.
Enjoy.
(Drink lots of cold beer with every step)
For a second batch, may want to add some minimal additional ingredients because the contents of batch one likely sucked alot of the seasoning out.
This post was edited on 2/22/12 at 9:19 pm
Posted on 2/22/12 at 9:02 pm to RebelNutt
quote:
How nice of you to stop in a contribute.
Also notice that I originally asked if anyone would link me to an old thread so I didn't get one of THESE RESPONSES. YES.
i didnt mean that your thread was bad. its just that every time one of these how do you boil crawfish threads come up, you get 50 different answers and usually people telling each other they are doing it wrong.
Posted on 2/22/12 at 9:03 pm to RebelNutt
What happens when the crawfish shells come out too hard?
I'v also been in debates about the mushroom and potatoes boiling - You do the potatoes/sausage pre-boil and during the crawfish boiling time but they turn out so hott but if you don't they come out tough or uncooked.
I'v also been in debates about the mushroom and potatoes boiling - You do the potatoes/sausage pre-boil and during the crawfish boiling time but they turn out so hott but if you don't they come out tough or uncooked.
Posted on 2/22/12 at 9:09 pm to West Texas 33
quote:
i didnt mean that your thread was bad. its just that every time one of these how do you boil crawfish threads come up, you get 50 different answers and usually people telling each other they are doing it wrong.
Its kind of like when I googled it. Everyone has their way and it is obviously the best and right way to do it.
Posted on 2/22/12 at 9:11 pm to West Texas 33
quote:
I'v also been in debates about the mushroom and potatoes boiling
putting the mushrooms in for the same amount of time as the potatoes seems kinda odd.
Posted on 2/22/12 at 9:17 pm to Deactived
quote:
quote:
I'v also been in debates about the mushroom and potatoes boiling
putting the mushrooms in for the same amount of time as the potatoes seems kinda odd.
I always felt the mushrooms didn't need a lot of time to boil. I just throw those in with the corn after cutting the flame during soak time.
Posted on 2/22/12 at 9:20 pm to West Texas 33
yea they take no time at all to cook. i imagine they shrink up pretty small when left in the whole time like the potatoes
Posted on 2/22/12 at 9:22 pm to RebelNutt
You pretty much got it.
a few tips..
Potato's depend on the size, The little new potatoes you can add right before the bugs.
Larger potato you want to boil a few minutes first.
The 3 minutes rule is usually good, but as someone else said, depends a lot on your burner. If it takes you 15 minutes to get it back to a boil. They are done then, Shut it off.
Start taste testing the smallest bugs you can dig out. They cook quicker. If that tail breaks apart pull-um out ASAP.
If you like using ice, Try frozen 2 liter bottles. Don't worry they wont melt and you wont dilute the water.
a few tips..
Potato's depend on the size, The little new potatoes you can add right before the bugs.
Larger potato you want to boil a few minutes first.
The 3 minutes rule is usually good, but as someone else said, depends a lot on your burner. If it takes you 15 minutes to get it back to a boil. They are done then, Shut it off.
Start taste testing the smallest bugs you can dig out. They cook quicker. If that tail breaks apart pull-um out ASAP.
If you like using ice, Try frozen 2 liter bottles. Don't worry they wont melt and you wont dilute the water.
Posted on 2/22/12 at 9:40 pm to Kajungee
Too hard of shells = ?
Posted on 2/22/12 at 9:50 pm to West Texas 33
quote:
Too hard of shells
That's just old crawfish the end of the season.
Nothing to do with cooking.
Posted on 2/22/12 at 10:06 pm to Gutterman81
quote:
Also...if you're going to use this method, let the water cool down considerably before you add any bags of seasoning or salt after the potatoes are done...unless you want a crazy reaction similar to vinegar and baking soda. FYI
Never had this happen before.
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