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Started By
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re: Crawfish - For those who use 2 pots method
Posted on 1/31/23 at 9:30 am to StrikerZ
Posted on 1/31/23 at 9:30 am to StrikerZ
Thanks for all those who replies for taking your time to give me some advice. My #1 favorite food to cook and eat is boiled crawfish, so I don’t mind doing a little extra work that I think would give me better result. I started doing the 2 pot methods the better half of last crawfish season and everyone said that the crawfish taste much fresher and cleaner. For some of you guys, 1 pot is enough to make your crawfish great. For me, I need 2 pots for the crawfish to be great and I don’t mind.
I actually think the 2 pots method is more relaxing to do, especially if you boil 2 or more sacks. You just boil the crawfish and dump them in the soaking pot. No need to spray the pot, dump ice in, etc. Some of you don’t need to do the cooling thing because you know when to cut off the fire from experience and that’s great. I agree not to wait until the water boil to cut off the fire. The crawfish only need to be boiled in a 180-190 temperature for 3-5 minutes, depending on the size for it to cooked.
I actually think the 2 pots method is more relaxing to do, especially if you boil 2 or more sacks. You just boil the crawfish and dump them in the soaking pot. No need to spray the pot, dump ice in, etc. Some of you don’t need to do the cooling thing because you know when to cut off the fire from experience and that’s great. I agree not to wait until the water boil to cut off the fire. The crawfish only need to be boiled in a 180-190 temperature for 3-5 minutes, depending on the size for it to cooked.
This post was edited on 1/31/23 at 9:31 am
1
Posted on 1/31/23 at 9:38 am to Lambdatiger1989
quote:
then I dump the cooked crawfish into a washtub and pour the boil water on top to soak
Baw, I'm not knocking your method but I'd highly advise against pouring 40-50 quarts of boiling water. It's incredibly dangerous and probably not worth the risk of the pot slipping and burning the frick out of your legs / feet with boiling water. I've seen it happen with a relative and it was not pretty.
Posted on 1/31/23 at 10:20 am to StrikerZ
Posted on 1/31/23 at 10:39 am to StrikerZ
quote:
No need to spray the pot, dump ice in, etc.
Frozen corn on the cobs dumped in at the beginning of the soak are effective at dropping the temp and don't water down the seasonings. Never tried spraying the pot.
Posted on 1/31/23 at 10:52 am to SUB
quote:
burning the frick out of your legs / feet with boiling water. I've seen it happen with a relative and it was not pretty.
It's equally fun when dumping the water and it backflows onto your flip flops
Posted on 1/31/23 at 2:21 pm to NOLAGT
Exactly. Kills me seeing all these people dumping bags of ice or spraying the pot with the hose to cool down the crawfish so they don't over cook. Just stop boiling them so long!
Posted on 1/31/23 at 6:38 pm to CarRamrod
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"
TBF, that’s to stop the cooking process faster. Not necessarily to season them better. No one likes trying to peel overcooked crawfish.
2 pot method doesn’t sound like a bad idea to save me seasoning. I could do all my sides like I normally do in one pot and let it cool and do my crawfish in a second pot and dump it into the already removed veggie pot. I normally do two pots at once because I have people that normally come that are allergic or against shellfish for religious reasons.
This post was edited on 1/31/23 at 6:41 pm
Posted on 2/1/23 at 9:52 am to StrikerZ
Kevin Belton did this on LPB but it was with shrimp, not crawfish. Albeit was a small amount, (couple of lbs), seemed like a good idea, haven't tried it yet but will.
Posted on 2/1/23 at 9:58 pm to Midget Death Squad
quote:
just when I thought people couldn't overthink cooking crawfish anymore, then you drop this on me and show me my error
Yep. Was thinking the same thing.
Posted on 2/2/23 at 10:22 am to CarRamrod
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"
yeah, but you ice chest shake your crawfish, baw.
Posted on 2/3/23 at 8:20 am to StrikerZ
I've only used 2 pots if I had at least 3-4 sacks to cook, so that I could do it all quicker
To ease your concerns about boiling in plain water, you can always season your boiling pot so that you aren't boiling in clear water. It does make you feel a little better regardless of the impact to the cooking.
I always kept the soaking pot warm, but not close to boiling. I think it did reduce the soak time needed by doing this separate soaking but not by half or anything like that. It did reduce your chances of overcooking.
The biggest impact to me, is that I could get the boiling pot back to boiling quickly since I didn't have to cool it down during the soak. If you boil potatoes or other veggies that take a little longer with each batch, you can get them boiling, soon add your crawfish, and once they are back boiling or close to it, you should be ready to pull your initial batch from soak and move down the "assembly line".
As for question 2, i see no reason to clean them between cook and soak...at all.
To ease your concerns about boiling in plain water, you can always season your boiling pot so that you aren't boiling in clear water. It does make you feel a little better regardless of the impact to the cooking.
I always kept the soaking pot warm, but not close to boiling. I think it did reduce the soak time needed by doing this separate soaking but not by half or anything like that. It did reduce your chances of overcooking.
The biggest impact to me, is that I could get the boiling pot back to boiling quickly since I didn't have to cool it down during the soak. If you boil potatoes or other veggies that take a little longer with each batch, you can get them boiling, soon add your crawfish, and once they are back boiling or close to it, you should be ready to pull your initial batch from soak and move down the "assembly line".
As for question 2, i see no reason to clean them between cook and soak...at all.
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