re: Crawfish - Over-Soaking

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why don’t restaurants do it? Because it isn’t necessary

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Some restaurants soak. Many don’t. Because ice chest method has a quicker turnaround time, not because it tastes better. It has nothing to do with quality.

Which ones?

Tony’s Seafood, widely regarded as having great crawfish has their recipe on their site.

LINK

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Place the crawfish in a cooking strainer fitted for a crawfish boiling pot.

Place strainer with crawfish inside the pot and fill with water to cover the crawfish by 6 inches. Mark the volume of the water as this will tell you how much water you will need for the boil. Remove strainer and set aside. Empty pot and refill with clean water.

Bring water to a rolling boil over high heat. Add vegetables (except potatoes,artichokes and corn) Louisiana Fish Fry seasoning, hot sauce, oil and beer. Allow mixture to boil for 30 minutes

Add potatoes, artichokes and sausage. Return to a boil for 10 minutes.

Add corn and cook additional 10 minutes

Add crawfish and return water to a rolling boil. Stir gently and cook for 3 1/2 minutes, turn off heat then add ice.

Let crawfish soak for 20-25 minutes testing occaisonally for seasoning and doneness Drain Pot Enjoy!!!!!

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You haven’t bit on any of the proposed science experiments yet. How about this one? Boil 2 corn dogs. Shake one with some seasoning in an ice chest. Soak the other for 30 minutes. See which one you can shove up your arse quickest.

Nah. I’ll pass. I don’t have time.

Which location of Sonic in Baten Rewge.

Texture changes through the year.

Late season crawfish have hard shells and much more firm meat.

The reason I asked these questions is because I boiled crawfish a 3 weeks ago and I closed the pot because it was cold. The texture was good before I closed it after getting the water down to 150 degree. After 30 minutes, the texture wasn't as good. I never boil that early in the season and I never close the pot, so I was just wondering what cause the issue. Maybe it's the crawfish themselves, since it still too early in the season.

my method: standard 100qt pot
after adding crawfish bring back to rolling boil = 2-3 min.
kill fire, uncover, water hose spray the outside of pot, also grab basket handle and piston the basket up and down to release steam. add frozen corn and hot dogs. repeat the hose and pistoning a few more rounds, then add liquid seasoning and let soak 20-25 min.
works perfectly for me.