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Started By
Message
Crawfish Boil, To Clarify Cook Time
Posted on 4/14/17 at 1:26 pm
Posted on 4/14/17 at 1:26 pm
Yeah, gotta have another question turned into South LA battle: You dump your sack into your normal (non-rocket) pot and put the lid on.
When do you cut the fire?
Generic directions say "boil for x minutes" but we know it's more complicated than that because the water will be back near that temp before you really see a boil, much less a rolling boil.
Has the "rolling boil" gone the way of the salt purge and ice to make them suck in the flavor?
Personally, I cut after 5 minutes but I also stir a lot throughout the time and after to make sure they're all getting consistent temps.
When do you cut the fire?
Generic directions say "boil for x minutes" but we know it's more complicated than that because the water will be back near that temp before you really see a boil, much less a rolling boil.
Has the "rolling boil" gone the way of the salt purge and ice to make them suck in the flavor?
Personally, I cut after 5 minutes but I also stir a lot throughout the time and after to make sure they're all getting consistent temps.
8
Posted on 4/14/17 at 2:03 pm to Havoc
As soon as it gets back to a boil for me.
Posted on 4/14/17 at 2:14 pm to Havoc
Once I get steam coming out the lid, I start the timer
Posted on 4/14/17 at 2:17 pm to Havoc
Mine never really boil. I cut it off when bubbles start to appear.
I don't use ice anymore but when I did, I'd let it boil for a minute or two.
I don't use ice anymore but when I did, I'd let it boil for a minute or two.
This post was edited on 4/14/17 at 2:19 pm
Posted on 4/14/17 at 2:18 pm to TH03
This and really when they turn color and start to float. Just like frying fish. When they float, they're done. When they sink, pull em.
Posted on 4/14/17 at 2:52 pm to Havoc
Cook em til they float, soak em til they sink. It's really that easy.
Posted on 4/14/17 at 3:11 pm to KarlMalonesFlipPhone
quote:
Once I get steam coming out the lid, I start the timer
Posted on 4/14/17 at 3:37 pm to Fun Bunch
quote:
As soon as it gets back to a boil for me.
Posted on 4/14/17 at 4:05 pm to Havoc
I don't want to start another thread. Someone wants to add shrimp when I do a boil this weekend. When would I add it to not overcook it?
Posted on 4/14/17 at 4:16 pm to TH03
quote:
Mine never really boil. I cut it off when bubbles start to appear.
this pic is very close to the cut off time
Posted on 4/14/17 at 4:40 pm to KarlMalonesFlipPhone
quote:
Once I get steam coming out the lid, I start the timer
This is the correct answer
Posted on 4/14/17 at 5:07 pm to Havoc
Depends on the size of the crawfish and hardness of the shells.
Posted on 4/14/17 at 5:14 pm to Havoc
3 minutes after it first returns to a simmer.
Posted on 4/14/17 at 5:46 pm to OTIS2
quote:
3 minutes after it first returns to a simmer.
That's how I do mine also. Or 3 minutes after I see steam come out of the lid.
Really it should be called poaching crawfish not boiling them.
This post was edited on 4/14/17 at 5:48 pm
Posted on 4/14/17 at 5:54 pm to Got Blaze
quote:
this pic is very close to the cut off time
Yep. Not rolling or simmering, but bubbles are coming up.
Posted on 4/14/17 at 8:04 pm to Earthquake 88
quote:
Really it should be called poaching crawfish not boiling them.
Excellent point, or rather, poaching crawfish in boiled spicy vegetable water.
Posted on 4/14/17 at 8:10 pm to Havoc
I cut fire as soon as steam comes from the lid.
It's easy and I can sock as long as I want without overcooking.
It's easy and I can sock as long as I want without overcooking.
Posted on 4/14/17 at 9:41 pm to OTIS2
quote:
3 minutes after it first returns to a simmer.
We have a winner
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