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Crawfish - For those who use 2 pots method
Posted on 1/27/23 at 4:08 pm
Posted on 1/27/23 at 4:08 pm
Hi All,
This thread is for those who use 2 pots method to boil crawfish. I know it’s more work than 1 pot and all the cons. I have few questions that I hope fellow 2-Potter can help. I read from a user that use this method that the tail doesn’t absorb as much flavor as when boil with the one pot method with seasoned water. The reason being is that the crawfish is bloated with plain water. Did you guys encounter or notice this? I also have a few technical questions that I hope you guys can advise. Thanks.
1) Do you put salt in your clean water pot? If so, how much per gallon of water? The reason I asked is because someone mentioned that this help with the plain water bloating issue.
2) Do you do a quick spray down the crawfish after the plain water boil to clean it more before dropping them in the soak pot.
This thread is for those who use 2 pots method to boil crawfish. I know it’s more work than 1 pot and all the cons. I have few questions that I hope fellow 2-Potter can help. I read from a user that use this method that the tail doesn’t absorb as much flavor as when boil with the one pot method with seasoned water. The reason being is that the crawfish is bloated with plain water. Did you guys encounter or notice this? I also have a few technical questions that I hope you guys can advise. Thanks.
1) Do you put salt in your clean water pot? If so, how much per gallon of water? The reason I asked is because someone mentioned that this help with the plain water bloating issue.
2) Do you do a quick spray down the crawfish after the plain water boil to clean it more before dropping them in the soak pot.
10
Posted on 1/27/23 at 4:14 pm to StrikerZ
quote:
2 pots method
Never even heard of this to be honest
Posted on 1/27/23 at 4:32 pm to StrikerZ
Friend of mine strams them with plain water and then saoks them in seasoned water at some temp....150 maybe, for 15 minutes or something like that. They are damn good
Posted on 1/27/23 at 4:34 pm to StrikerZ
I have no qualms with the 2 pot method. But I'd question some things that you were told, as they sound like some ole baw just made it up, told another baw, who told another baw, and now it is somehow gospel. In particular, I wouldn't give much weight to:
- The reason being is that the crawfish is bloated with plain water.
- Because someone mentioned that this help with the plain water bloating issue.
If the crawfish are indeed "bloated with plain water", then why even bother with the two pot method? There would be zero reason to add a bunch of seasoning to a second pot if it somehow can't get inside the crawfish. It also doesn't make any sense. How can plain water get trapped in the tails and not allow any other water from the pot inside? Water itself is not a seal.
If you season your water in your second pot correctly, and let them soak long enough, they WILL taste good, regardless of whatever you add or don't add to the first pot.
That seems like a waste of time. If they are still dirty after spraying them down before boiling, AND after boiling, then you have bigger problems.
- The reason being is that the crawfish is bloated with plain water.
- Because someone mentioned that this help with the plain water bloating issue.
If the crawfish are indeed "bloated with plain water", then why even bother with the two pot method? There would be zero reason to add a bunch of seasoning to a second pot if it somehow can't get inside the crawfish. It also doesn't make any sense. How can plain water get trapped in the tails and not allow any other water from the pot inside? Water itself is not a seal.
If you season your water in your second pot correctly, and let them soak long enough, they WILL taste good, regardless of whatever you add or don't add to the first pot.
quote:
2) Do you do a quick spray down the crawfish after the plain water boil to clean it more before dropping them in the soak pot.
That seems like a waste of time. If they are still dirty after spraying them down before boiling, AND after boiling, then you have bigger problems.
This post was edited on 1/27/23 at 4:37 pm
Posted on 1/27/23 at 4:56 pm to SUB
Here’s the science behind 2 pots:
Crawfish do not take in any seasoning while boiling. It’s only while the crawfish are hotter than the water temp and they then pull the cooler water into them to cool off.
In theory, it works great. Is it better? I don’t know.
Crawfish do not take in any seasoning while boiling. It’s only while the crawfish are hotter than the water temp and they then pull the cooler water into them to cool off.
In theory, it works great. Is it better? I don’t know.
This post was edited on 1/27/23 at 5:12 pm
Posted on 1/27/23 at 6:03 pm to SixthAndBarone
The only time we use two pots they're both fully seasoned, so one finishes cooking and starts soaking as the basket from the other is being poured on the table and loaded up for another boil. We only do that when we've got a big event, though, more than 50 people or so and more than 200 pounds.
Posted on 1/27/23 at 6:40 pm to StrikerZ
Been many years since, but the absolutely best bugs I've ever eaten were boiled using the 2 pot method. The guy that did them (Chef KD on Hwy 74) said "I don't believe in mixing seasoning with shite".
Posted on 1/30/23 at 9:15 am to SUB
quote:
I have no qualms with the 2 pot method. But I'd question some things that you were told, as they sound like some ole baw just made it up, told another baw, who told another baw, and now it is somehow gospel. In particular, I wouldn't give much weight to:
- The reason being is that the crawfish is bloated with plain water.
- Because someone mentioned that this help with the plain water bloating issue.
If the crawfish are indeed "bloated with plain water", then why even bother with the two pot method? There would be zero reason to add a bunch of seasoning to a second pot if it somehow can't get inside the crawfish. It also doesn't make any sense. How can plain water get trapped in the tails and not allow any other water from the pot inside? Water itself is not a seal.
If you season your water in your second pot correctly, and let them soak long enough, they WILL taste good, regardless of whatever you add or don't add to the first pot.
quote:
2) Do you do a quick spray down the crawfish after the plain water boil to clean it more before dropping them in the soak pot.
That seems like a waste of time. If they are still dirty after spraying them down before boiling, AND after boiling, then you have bigger problems.
I got the information from Facebook Crawfish Tech and Cook group. I did the two pots method normally last season and it was good. I will cook it that way for my first boil of the season. Then I will do some small sample of side by side testing to see.
Posted on 1/30/23 at 9:33 am to StrikerZ
Skip all that. Season one pot. Dont bring them back to a boil, just until its starting to steam just before a boil. Let them "poach" in the water till they sink/not over cooked.
Also keep in mind the seasoning to water ratio. More water needs more seasoning so one bag may not be enough. I have worked my way to using just Louisiana brand (or any brand) and doing 1.5 bags. I don't boil them, I bring the water close to boil. Soak for about 25-35.
Also keep in mind the seasoning to water ratio. More water needs more seasoning so one bag may not be enough. I have worked my way to using just Louisiana brand (or any brand) and doing 1.5 bags. I don't boil them, I bring the water close to boil. Soak for about 25-35.
Posted on 1/30/23 at 9:48 am to StrikerZ
Seems like a gigantic waste of resources to me.
Posted on 1/30/23 at 9:50 am to NOLAGT
quote:
Skip all that. Season one pot. Dont bring them back to a boil, just until its starting to steam just before a boil. Let them "poach" in the water till they sink/not over cooked.
Also keep in mind the seasoning to water ratio. More water needs more seasoning so one bag may not be enough. I have worked my way to using just Louisiana brand (or any brand) and doing 1.5 bags. I don't boil them, I bring the water close to boil. Soak for about 25-35.
Pretty much exactly what I do, I use one of bag of Louisiana, one bag of Chackbay, and some liquid boil.
Posted on 1/30/23 at 10:44 am to Epic Cajun
quote:
I use one of bag of Louisiana, one bag of Chackbay, and some liquid boil
Yep I always found one bag not enough for me and my peeps. I was always adding some of this and that. Now I just do 1.5 of Louisiana. I might do the .5 of a different brand or the Louisiana fire if I am feeling froggy. I never got around to trying the Chackbay...maybe this is the year
Posted on 1/30/23 at 1:37 pm to Epic Cajun
quote:
I use one of bag of Louisiana, one bag of Chackbay, and some liquid boil.
+1
Chackbay is my secret
Posted on 1/30/23 at 4:19 pm to Trout Bandit
I guess I'm technically a two potter. I boil until cooked with all of the seasoning, then I dump the cooked crawfish into a washtub and pour the boil water on top to soak. The thinner metal of the wash tub dissipates the heat faster than the boil pot so no need to ice them. Best part about this is they are served with a strainer from the water hot and good every time.
This post was edited on 1/30/23 at 4:20 pm
Posted on 1/30/23 at 4:48 pm to SixthAndBarone
quote:Whats funny is the people that downvoted you are the ones that add ice to their boiling water, or hose down the pot to "cool it off"
Here’s the science behind 2 pots:
Crawfish do not take in any seasoning while boiling. It’s only while the crawfish are hotter than the water temp and they then pull the cooler water into them to cool off.
In theory, it works great. Is it better? I don’t know.
Posted on 1/30/23 at 4:49 pm to Lambdatiger1989
quote:you are putting the same hot crawfish and the same hot water in a different pot? i bet the difference is so slight you cant even measure it.
The thinner metal of the wash tub dissipates the heat faster
Posted on 1/30/23 at 4:58 pm to NOLAGT
quote:
Louisiana fire
Weve used it a few times lately. Its pretty good imo.
Posted on 1/30/23 at 5:23 pm to CarRamrod
They downvote me because I posted…anything. There’s some classy food board members on here who show up every time I post.
Posted on 1/30/23 at 7:17 pm to SixthAndBarone
quote:
Here’s the science
osmotic pressure is created through a higher density of the seasoned water.
Posted on 1/30/23 at 9:22 pm to StrikerZ
quote:
2 pots method
just when I thought people couldn't overthink cooking crawfish anymore, then you drop this on me and show me my error
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