- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Crawfish boil first timer - a couple questions - please help!
Posted on 4/12/21 at 11:40 am to gumbo2176
Posted on 4/12/21 at 11:40 am to gumbo2176
I've been boiling crawfish and throwing parties for about 30 years. Folks have different opinions about what to do. My seafood always comes out perfect.
And anyone who boils and soaks, and throws shrimp into the same pot, will serve rubber shrimp.
And anyone who boils and soaks, and throws shrimp into the same pot, will serve rubber shrimp.
0
Posted on 4/12/21 at 12:30 pm to TBoy
alot of people are going to give you shite, but
you are right on the veggies for most people. I do like to keep the onions in the boil though when crawfish are cooking.
need to be careful with burssel sprouts, asparagus etc as they can fall apart easy.
most people here hate to dust the crawfish. I persoanlly like it but many here are going to talk shite and down vote you for that.
you are right on the veggies for most people. I do like to keep the onions in the boil though when crawfish are cooking.
need to be careful with burssel sprouts, asparagus etc as they can fall apart easy.
most people here hate to dust the crawfish. I persoanlly like it but many here are going to talk shite and down vote you for that.
Posted on 4/12/21 at 12:41 pm to lsu777
I know there are different opinions and the OP is looking for advice. It’s better that if folks have different advice they just give it. It doesn’t help the man for folks to argue with each other. This ain’t the Poli Board. I’m sure Emeril fries an egg differently than Gordon Ramsey. My methods aren’t the only methods, but I don’t guess and I like how mine come out.
Posted on 4/12/21 at 3:22 pm to TBoy
quote:
I know there are different opinions and the OP is looking for advice. It’s better that if folks have different advice they just give it. It doesn’t help the man for folks to argue with each other. This ain’t the Poli Board. I’m sure Emeril fries an egg differently than Gordon Ramsey. My methods aren’t the only methods, but I don’t guess and I like how mine come out.
You do you but i haven't been to a crawfish boil yet where the crawfish don't get soaked and i've never heard of someone not doing it. Very short boil then straight to soaking. Now i've heard some people like the frozen corn to bring the heat down but i like fresh better. Are your crawfish heads juicy ?
This post was edited on 4/12/21 at 3:24 pm
Posted on 4/12/21 at 3:42 pm to WigSplitta22
quote:
Are your crawfish heads juicy ?
Yes.
Maybe the dusting with spice and ice chest method is more popular in Acadiana. I learned how to cook crawfish by soaking when I grew up in Metairie. The first place I had crawfish which were boiled fast and put in an ice chest to soak up the extra spice dusted over them like that was at Black's Restaurant in Abbeville in about '98. They were so good I changed the way I cooked them.
Now they have spices formulated exclusively for dusting over the crawfish, like Swamp Dust, which is really good.
They are just two different methods to soak up the spices. But for me the reason I stopped soaking altogether is that putting them in an ice chest to soak up the extra spice gives you a larger margin of error. I've never overcooked using this method and they always come out perfect. When I used to soak them, sometimes they came out overcooked, sometimes not. How long they can soak depends on how big they are, unless you ice the water to cool it down for the soak, but then you dilute the boil water for the next drop. Now I spice the boil water really hard, use a short boil, and then spice them again in the ice chest.
But I get it. I learned the other way.
Posted on 4/12/21 at 7:50 pm to TBoy
I appreciate all the different info and ideas you all have so generously provided. Thanks for taking the time to help me out!
Was giving snow crabs a look as a possible add in but man they are pretty expensive around here. Definitely going to lean with crawfish and shrimp with all the other fixins plus some hamburgers and hot dogs as a backup plan in case my first time is not the charm : P
Regarding the soak/no soak debate - I've seen videos with people using ice, the boil boss ring or even just shutting off but was thinking about going with the "hose the pot" method as maybe a good, cheap compromise. Sound like a good idea or should I plan on making extra burgers?
Was giving snow crabs a look as a possible add in but man they are pretty expensive around here. Definitely going to lean with crawfish and shrimp with all the other fixins plus some hamburgers and hot dogs as a backup plan in case my first time is not the charm : P
Regarding the soak/no soak debate - I've seen videos with people using ice, the boil boss ring or even just shutting off but was thinking about going with the "hose the pot" method as maybe a good, cheap compromise. Sound like a good idea or should I plan on making extra burgers?
Posted on 4/12/21 at 8:02 pm to Joe Razzle
You dont need a pissing hoola hoop to turn out good crawfish. Dont over complicate things. Boil your crawfish till they float, soak them till they sink.
Shrimp, same thing. Only time I ever problems with peeling shrimp is with fresh brown shrimp, otherwise never a problem.
If you want to cool your pot quick, get a couple empty 2 liter or gallon jugs and fill them about 7/8 of the way with water and freeze them. When your crawfish float drop, cut the fire and drop the bottles in the pot.
Number 1 way to ruin cra with fish is not to clean them, so make sure they clean.
Shrimp, same thing. Only time I ever problems with peeling shrimp is with fresh brown shrimp, otherwise never a problem.
If you want to cool your pot quick, get a couple empty 2 liter or gallon jugs and fill them about 7/8 of the way with water and freeze them. When your crawfish float drop, cut the fire and drop the bottles in the pot.
Number 1 way to ruin cra with fish is not to clean them, so make sure they clean.
Posted on 4/12/21 at 11:56 pm to TBoy
What a hot mess.
Posted on 4/13/21 at 12:12 am to Joe Razzle
This isn’t complicated despite baws constant attempts to do so.
Water boils at 212. Crawfish tail meat is cooked at about 130-140. Assuming good stirring for consistent temperature spread, your crawfish are done long before you reach boil. At the first consistent sign of small bubbles or strong steam, cut the heat. You can feel free to pop one out and test it. It’s not going to be undercooked, I promise.
We’re not really boiling the crawfish, we’re poaching them.
Water boils at 212. Crawfish tail meat is cooked at about 130-140. Assuming good stirring for consistent temperature spread, your crawfish are done long before you reach boil. At the first consistent sign of small bubbles or strong steam, cut the heat. You can feel free to pop one out and test it. It’s not going to be undercooked, I promise.
We’re not really boiling the crawfish, we’re poaching them.
Posted on 4/13/21 at 7:49 am to Havoc
quote:
We’re not really boiling the crawfish, we’re poaching them.
More like a veggie boil
Page 2 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News