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Posted on 4/6/22 at 2:05 pm to slinger1317
quote:
Only been at 1 boil that used lemon oil and the crawfish tasted like Pledge furniture cleaner.
I bought some lemon oil and was thinking about trying it out this Sunday. You got me thinking twice now as I don't want to waste a sack of crawfish. Do you know how much they pour in and is it before or after they cut the flame?
I'm thinking about pouring 1 tbsp.
This post was edited on 4/6/22 at 2:28 pm
Posted on 4/6/22 at 3:23 pm to BugAC
quote:
so the simple act of boiling hops, even for a few minutes, eliminates these oils. Also most of these oils are prone to oxidization (from exposure to air) so adding them early in the boil can also oxidize the oils from both oxygen still in the wort and also oxygen in the air during the boil, as well as when we aerate the wort before fermentation.
These volatile flavor compounds are referred to simply as “hop oils” or “essential oils”.
I also believe this applies to liquid boil, which is simply a bunch of essence oils. This is why I always add liquid at soak, not before or during boil.
Posted on 4/6/22 at 3:28 pm to Motorboat
All interesting info. I usually half 6 lemons and put them in the sack with my potato's once at a rolling boil. I don't bother to squeeze because it all boils out after a short time IMO. I may squeeze them in the next pot once the fire is out.
How long do you boil when making beer?
How long do you boil when making beer?
This post was edited on 4/6/22 at 3:29 pm
Posted on 4/6/22 at 9:22 pm to StrikerZ
I like Bug's hypothesis on this. Think Ill try that next time. I've always done lemons when I throw everything else in before the bugs as that's what I was taught, but I'm open to trying something new.
Another thing to add to consideration is lemongrass. I've used it my past couple of boils and really liked it.
Another thing to add to consideration is lemongrass. I've used it my past couple of boils and really liked it.
Posted on 4/7/22 at 4:57 am to BottomlandBrew
quote:
I like Bug's hypothesis on this. Think Ill try that next time.
Got me curious too. I use 10 lemons when I boil and I've always cut each lemon into thick slices and just drop them on top of the crawfish. All of the center cooks out of the rind by doing slices vs halves.
When I drop the crawfish I push the lemons down and proceed with the boil. I may do 5 lemons like that next boil and when I cut the fire, squeeze in the other 5 lemon halves.
I also see that Cajunland has some new boil boosters now. The Lemon/Garlic has me interested.
Posted on 4/7/22 at 7:49 am to StrikerZ
Last year I converted to throwing my lemons and oranges in as soon as I cut the fire. I also juice both lemon & oranges and throw everything in when I cut the fire. Much better flavor and is my method moving forward. I do hose down my pot to stop the cooking.
I also have tried juicing and freezing the night before so I can add a frozen block as soon as I cut the fire and both lemon & orange rinds. Bc I hose down the pot, I feel like dropping a frozen block of fresh squeezed juice is over kill.
I also have tried juicing and freezing the night before so I can add a frozen block as soon as I cut the fire and both lemon & orange rinds. Bc I hose down the pot, I feel like dropping a frozen block of fresh squeezed juice is over kill.
Posted on 4/7/22 at 7:53 am to gumbo2176
quote:
Some of you are really overthinking something as basic as boiling seafood. The same type posts pop up every year when crawfish season arrives. There is no "One Way" to boil seafood. Just do what you like to get the results you want. I'm certainly not a fan of tossing seasoning over the cooked crawfish in an ice chest , and would never do that, but if that's how you like them, what do I care. It's really that easy.
The same thing can be said to shut down food topic. If everyone thought this way, there would be no need for this board.
This board is for people who look for ways to optimize the pleasure of their food. If you want to start another forum for people who eat to make a turd, then shine on you crazy diamond.
Posted on 4/7/22 at 8:02 am to Willie Stroker
Come on, man. Trying to diagnose the flavor profile of boiled crawfish….y’all sound like millennial woke foodies.
Boiled crawfish is really simple. Yet it’s probably the most widely diverse recipe any of us cook.
I’m educated in food science and I respect the science. But…let’s get real…nobody here can tell the difference in crawfish boiled with lemons added before or after the boil. Ain’t no way. This isn’t brewing beer when you drink the crawfish water. You’re eating tail meat from shells soaked in the water.
Boiled crawfish is really simple. Yet it’s probably the most widely diverse recipe any of us cook.
I’m educated in food science and I respect the science. But…let’s get real…nobody here can tell the difference in crawfish boiled with lemons added before or after the boil. Ain’t no way. This isn’t brewing beer when you drink the crawfish water. You’re eating tail meat from shells soaked in the water.
This post was edited on 4/7/22 at 8:13 am
Posted on 4/7/22 at 8:05 am to NOLATiger71
quote:
I do hose down my pot
What I have been doing is NOT bringing them back to a boil at all. I run the fire till I see a puff a smoke and that's usually around 180 degrees (212 is boiling). Since seafood is cooked at 145 I just let them "poach n soak" in the not as hot water so I don't have to hose it down so I don't over cook or add a bunch of ice and dilute the water they are soaking in. Not sure if that's the best way but its what I been doing for as long as I can remember lol.
I'd like someone to take some temp readings as they hose down the pot, I wonder how much of a difference it makes and how much water does that take.
Posted on 4/7/22 at 8:15 am to NOLAGT
Lemons squeezed on crawfish once they hit the table
Posted on 4/7/22 at 8:46 am to Crawdaddy
quote:
Lemons squeezed on crawfish once they hit the table
Now that’s just crazy talk! How will the lemon juice have time to flavor the tail through the shell?
Posted on 4/7/22 at 8:50 am to NOLAGT
quote:
I wonder how much of a difference it makes and how much water does that take.
I do the exact same thing as you, and they come out perfectly cooked every time. Years ago I tried all kinds of ways to boil and then cool down the pot, but nothing really worked. Then my friend told me this technique he used, and they have been spot on every time. I don't if the amount of effort is worth it to cool down the pot which I do not think will really cool down all that much.
Posted on 4/7/22 at 9:08 am to SixthAndBarone
quote:
I’m educated in food science and I respect the science. But…let’s get real…nobody here can tell the difference in crawfish boiled with lemons added before or after the boil. Ain’t no way. This isn’t brewing beer when you drink the crawfish water. You’re eating tail meat from shells soaked in the water.
I'm not sure if there is any difference better before and after, but I can tell the difference between puree and half-squeezed.
Since you are educated in food science, I have a question if you don't mind.
Orange Juice/Punch vs orange half-squeezed in the boil. Any noticeable difference between the two? I guess you can't really taste the difference with before and after either.
I'm thinking about pureeing both lemon and orange, but with less amount. Inflation is high, so I'm trying to find way to use less with same result. Thanks.
Posted on 4/7/22 at 9:36 am to BottomlandBrew
quote:
Another thing to add to consideration is lemongrass
You see this done a lot with Viet-cajun style boil....in the water and/or the sauce they toss everything in. Lemongrass is awesome.
Posted on 4/7/22 at 9:42 am to NOLAGT
quote:
I'd like someone to take some temp readings as they hose down the pot, I wonder how much of a difference it makes and how much water does that take.
Boil boss gets temp down to 150 in 3 min - video
There was a video posted a few years ago (can't find it) that did a comparison of how fast the water cooled down using a boil boss vs dumping ice. Ice dropped the temperature faster at the beginning but took longer to get down to get the temp down to what they wanted.
I don't like the mess that hosing down makes in the yard, so I don't do it.
This post was edited on 4/7/22 at 9:45 am
Posted on 4/7/22 at 9:52 am to StrikerZ
I don’t have any science to back me up on this one, but I’m assuming the difference between juice/punch vs fresh is simply the taste of bottled vs fresh.
But…if you add lemon and orange skins to the boil, you can get the flavor of the oil from the skins. Is it enough to matter, I don’t know.
But…if you add lemon and orange skins to the boil, you can get the flavor of the oil from the skins. Is it enough to matter, I don’t know.
Posted on 4/7/22 at 9:57 am to gumbo2176
quote:
Some of you are really overthinking something as basic as boiling seafood.
That's usually the case with these gay boys turning crawfish boil water into damn sangria
This post was edited on 4/7/22 at 9:58 am
Posted on 4/7/22 at 10:17 am to SixthAndBarone
quote:
if you add lemon and orange skins to the boil, you can get the flavor of the oil from the skins
which requires pressure or heat. regarding oil evaporating, I think people are confusing alcohol with oil. The reason you put vanilla extract in something after the cooking process is complete is due to the alcohol evaporating. Oil doesn't work this way to my understanding.
This is why I put lemons in for the boil so that the heat extracts the oil from the skins as well as whatever juice is remaining in the fruit itself. Lemon oil I add at the end, because it's not needed for the boil process. I worry that it will overpower the food if put in too early, but that could very well not be the case.
Posted on 4/7/22 at 10:42 am to NOLAGT
I did some 'testing' years ago and posted this in a thread
quote:
Boiled a couple of sacks this weekend and tested temps throughout the process. All I can say is that the 'results' were all over the place. And I guess in results I mean temperatures.
Fwiw the crawfish came out great so as long as you follow a standard boil method and dont seriously overcook the crawfish or undercook them, I think you will be alright. The range of temps throughout the soak/cooling process is pretty wide. I think as long as you make a decent effort on cooling down the pot, you will be good.
Here are some things I noticed. Oh, I was using an infrared temperature gun.
-The temp of the flame from the burners was around 700-800F.
-Boiling hovered around 200 or a few degrees above.
-When you cut the flame and add frozen corn, it does nothing. It cooks the corn but does nothing to the temps. You would have to add a serious amount of corn to probably make even a difference of 10 degrees.
-Spraying the outside of the pot helps a little
-Spraying the inside of the pot helps a little also
-Mixing the pot also helps. When I say mix, take the paddle and stick it to the bottom and pull up to the top. This seems to do a good job of releasing heat. After letting the pot sit for a few minutes I would get temps in the 150s. After a quick mix, I would see temps in the 170s.
-After doing these, I would get temps between 150 and 175.
I think as long as you cut the heat and make a legit attempt to cool, you are fine. This is assuming you boiled them correctly. I think the margin for error is very large once you get the pot off the heat and start your cooling processes.
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