- 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 seasoning in water versus sprinkled on top
Posted on 3/27/19 at 3:51 pm to LSUFanHouston
Posted on 3/27/19 at 3:51 pm to LSUFanHouston
quote:
1) The method I saw when I lived in Texas - boil in plain water, pull out after 10-15 minutes, scoop onto trays, give a hand shake of tony's on them, and serve immediately.
i would have to kill anyone that I saw do this
0
Posted on 3/27/19 at 4:00 pm to TH03
quote:PV=nRT
Can someone explain how this supposedly happens?
Posted on 3/27/19 at 4:11 pm to CarRamrod
Posted on 3/27/19 at 4:14 pm to TH03
i love these debates. because i can do both and they both taste great. So someone saying there is only one way to do it, like everything else in life, is wrong.
But the general way to do it, and how i learned from a commercial guy, is have the same amount of seasoning as you would in a full soak pot, in a pot about 4-5 fingers of water. What this does is makes it to where it doesnt take 15-20 mins to com back up to a boil. you achieve boil quick. Some people say steam but it really isnt, it is more of a super heated foam that cooks and transfer the super seasoned water. from there you put into an ice chest as they arent fully cooked yet( being only 2-3 mins in the pot after boiling) you go to an ice chest for 10-15 mins to finish the cook. you can sprinkling seasoning on or not.
This process is good for commercial or restaurants because you can get a sack out every 10-15 mins with one pot and an ice chest.
But the general way to do it, and how i learned from a commercial guy, is have the same amount of seasoning as you would in a full soak pot, in a pot about 4-5 fingers of water. What this does is makes it to where it doesnt take 15-20 mins to com back up to a boil. you achieve boil quick. Some people say steam but it really isnt, it is more of a super heated foam that cooks and transfer the super seasoned water. from there you put into an ice chest as they arent fully cooked yet( being only 2-3 mins in the pot after boiling) you go to an ice chest for 10-15 mins to finish the cook. you can sprinkling seasoning on or not.
This process is good for commercial or restaurants because you can get a sack out every 10-15 mins with one pot and an ice chest.
This post was edited on 3/27/19 at 4:29 pm
Posted on 3/27/19 at 4:18 pm to CarRamrod
quote:
PV=nRT
Wouldn't that require a decent amount of liquid to be in the ice chest. Solid seasoning isn't going to just magically absorb into the crawfish.
Posted on 3/27/19 at 4:22 pm to LNCHBOX
quote:there is plenty of liquid/moisture in the icechest after being filled with seafood that has been boiled. look at the above post to see the bese process i have found. I believe people have seen that process being done and not understood what is going on and tried to recreate it by just dumping all the seasoning on the outside.
Wouldn't that require a decent amount of liquid to be in the ice chest. Solid seasoning isn't going to just magically absorb into the crawfish.
Posted on 3/27/19 at 4:24 pm to LNCHBOX
quote:Steam
Wouldn't that require a decent amount of liquid to be in the ice chest. Solid seasoning isn't going to just magically absorb into the crawfish.
Posted on 3/27/19 at 4:28 pm to CarRamrod
quote:
there is plenty of liquid/moisture in the icechest after being filled with seafood that has been boiled. look at the above post to see the bese process i have found. I believe people have seen that process being done and not understood what is going on and tried to recreate it by just dumping all the seasoning on the outside.
The method you posted seems much more believable, but if I'm reading what TH was responding to right, isn't the same.
I have no issue with your explanation.
Posted on 3/27/19 at 5:08 pm to CarRamrod
If that's your method, I don't consider that sprinkling. Especially since you said the ice chest sprinkle was optional.
Posted on 3/27/19 at 5:20 pm to TH03
(no message)
This post was edited on 10/12/22 at 7:25 am
Posted on 3/27/19 at 8:01 pm to CarRamrod
So you're still seasoning your boiling water? That's not what people are really complaining about.
Posted on 3/27/19 at 8:46 pm to NOLATiger71
For those talking about volume .. Tony's seafood simply boils in plain water then soaks in seasoned water separately. You can have a ton of pots of seasoned water sitting to the side to soak. Crawfish don't take long to "boil". Soak them for 30 minutes.
Posted on 3/27/19 at 10:42 pm to tigerdup07
Me too , and people love it .
Posted on 3/27/19 at 10:45 pm to NOLATiger71
Why do we need to help you understand?
Posted on 3/27/19 at 10:47 pm to TH03
Cocktail sauce and mayo .
Posted on 3/28/19 at 7:54 am to iAmBatman
quote:
Boil in clean water
Soak in seasoned water
What an unnecessary thing to do. Why do you need two pots? If you are using the same pot its even dumber
This post was edited on 3/28/19 at 7:56 am
Posted on 3/28/19 at 8:36 am to Howyouluhdat
quote:
What an unnecessary thing to do. Why do you need two pots? If you are using the same pot its even dumber
Most people aren’t boiling in such large volume to need to do this.
But in short, this helps save money on seasoning by not having to changed the seasoned water pot out so much. Any remaining dirt on the crawfish after rinsing off will come off in the clean boiling water, then transfer them cleaner and partially cooked over for seasoned water pot for soaking.
Also, if the seasoned water is cooler, allows for a longer soak without continuing to cook, though if you’re trying to push out large volumes, your probably not soaking too long.
Posted on 3/28/19 at 8:39 am to NOLATiger71
Bring on the downvotes, but I’ve enjoyed both of the following
1- Boiled and soaked in seasoned water and just dumped on a table when taken out.
2- Boiled and soaked (though a bit shorter time) in seasoned water, then thrown into an ice chest with lemon juice and dusted with more Swamp Dust or other crawfish boil dry seasoning. Typically with this method, it also works best for them not to be too salty if the pot has a bit less salt and just more cayenne or liquid boil used.
What I absolutely don’t like is plain water then straight to the ice chest for dusting. That’s crap because there’s nothing but bland liquid to suck out of the heads.
1- Boiled and soaked in seasoned water and just dumped on a table when taken out.
2- Boiled and soaked (though a bit shorter time) in seasoned water, then thrown into an ice chest with lemon juice and dusted with more Swamp Dust or other crawfish boil dry seasoning. Typically with this method, it also works best for them not to be too salty if the pot has a bit less salt and just more cayenne or liquid boil used.
What I absolutely don’t like is plain water then straight to the ice chest for dusting. That’s crap because there’s nothing but bland liquid to suck out of the heads.
Posted on 3/28/19 at 11:01 am to ragincajun03
quote:
What I absolutely don’t like is plain water then straight to the ice chest for dusting. That’s crap because there’s nothing but bland liquid to suck out of the heads.
Heads shouldn't really have much liquid in them anyway with this method. The shells expand when super hot and don't let liquid in. The soak is when they fill up with liquid because the shells have cooled down and contracted.
Posted on 3/28/19 at 11:27 am to Gaston
IDK why I got downvoted, we’ll i mean I do, for bringing up the texture issue, THAT NO ONE ELSE MENTIONED, because that IS the reason folks steam crawfish. fricking idiots.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News