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Crawfish tail meat question
Posted on 7/26/12 at 6:51 pm
Posted on 7/26/12 at 6:51 pm
Might be a dumb question, but oh well. Is the commercial/bulk tailmeat that restaurants buy raw or cooked?
If raw, how can every day Joe get some?
If cooked, how do you keep them from shrinking up so freaking small?
If raw, how can every day Joe get some?
If cooked, how do you keep them from shrinking up so freaking small?
3
Posted on 7/26/12 at 6:59 pm to geauxnc0308
I've never seen them sold raw. They are usually sold parboiled. If yours are shrinking that much, you're overcooking them. I've never had mine shrink up in that way. Basically, I heat them up in the dishes I make with them. I don't "cook" them or not for very long and not on high temps.
Posted on 7/26/12 at 7:05 pm to geauxnc0308
Buy a lower count per pound and don`t cook so long.
Posted on 7/26/12 at 7:06 pm to Gris Gris
Well that's what I've resorted too, throw them in at the last minute. But lots of recipes call for 20-30 min simmer time. That results in shrunken tails for me. Maybe my simmer is too hot 
Posted on 7/26/12 at 7:21 pm to geauxnc0308
I don't follow instructions that tell me to cook them that long. I just improvise. They don't need to go that long to impart the flavor you need in dishes. Try that and see if that helps.
Posted on 7/26/12 at 7:28 pm to Gris Gris
Ok, that's what I've been doing because I see no way a crawfish tail will NOT shrink if simmered 20 min. Just making sure I wasn't totally stupid here because all my meat is via leftover boils.
Next question is what's the key to fried tails? Prob a separate thread though.
Next question is what's the key to fried tails? Prob a separate thread though.
Posted on 7/26/12 at 7:31 pm to Gris Gris
Dp
This post was edited on 7/26/12 at 7:32 pm
Posted on 7/26/12 at 7:39 pm to geauxnc0308
quote:
because all my meat is via leftover boils.
Meat from leftover boils has been cooked longer than that bought in packages, so I'd really be careful about recooking those. They can't tolerate a lot of reheating.
I'm not crazy about fried tails. I haven't done it in a while, but when I did, I had a wet batter that worked pretty well. I can't recall right now what cookbook it was in and all of my books are packed up right now. I think it was a junior league book of some sort, not that this helps you!
Posted on 7/26/12 at 7:43 pm to Gris Gris
On a related note, has anyone considered how much money there is to be made if you could synthesize the crawfish fat?
Posted on 7/26/12 at 7:45 pm to Stadium Rat
Used to buy crawfish fat at Langestein's years ago when it was legal. That stuff was liquid gold. I still mourn the loss.
Posted on 7/26/12 at 7:51 pm to Gris Gris
quote:
That stuff was liquid gold.
That's what makes Crawfish Bisque so tasty. And it's scarcity may be why Crawfish Bisque has fallen of so many restaurant menus.
Posted on 7/26/12 at 8:09 pm to geauxnc0308
Paging JL79 whose family grew up on Pilot Town and ran the seafood industry from Head of Passes to NOLA...blah, blah, blah. 30 years ago.
Posted on 7/26/12 at 8:37 pm to Gris Gris
That was my next question, where can I find the fat. But "legal"??
I'm in TX so my options are limited. Its leftover boil or Chinese, and im not going there.
But, there is a place here that has fried tails that are very good (Dudleys - in east TX!!). Most of his menu is crap, but the fried tails are incredible. I just figured he had to be using raw meat for them to be that big and tasty after frying. He's got to have a secret of some sort...
I'm in TX so my options are limited. Its leftover boil or Chinese, and im not going there.
But, there is a place here that has fried tails that are very good (Dudleys - in east TX!!). Most of his menu is crap, but the fried tails are incredible. I just figured he had to be using raw meat for them to be that big and tasty after frying. He's got to have a secret of some sort...
Posted on 7/26/12 at 8:56 pm to geauxnc0308
I doubt you can find crawfish fat anywhere other than on the crawfish you boil. It doesn't keep well.
I will not, under any circumstances, eat nasty Chinese crawfish. I'd rather not have them at all. Feel for you in TX. I'd order some packs of tails and keep them in the freezer or make a trip to LA and stock up. If they are vac sealed well, they can keep close to a year. Others may claim otherwise, but I've used them many times from my freezer at about a year in the freezer. Found some several times that got buried. Can't tell the difference in the ones I just bought.
Sometimes, the tails are really large. Sometimes, not. He might be using Chinese, but I'd ask.
I will not, under any circumstances, eat nasty Chinese crawfish. I'd rather not have them at all. Feel for you in TX. I'd order some packs of tails and keep them in the freezer or make a trip to LA and stock up. If they are vac sealed well, they can keep close to a year. Others may claim otherwise, but I've used them many times from my freezer at about a year in the freezer. Found some several times that got buried. Can't tell the difference in the ones I just bought.
Sometimes, the tails are really large. Sometimes, not. He might be using Chinese, but I'd ask.
Posted on 7/26/12 at 9:23 pm to pooponsaban
quote:
Paging JL79 whose family grew up on Pilot Town and ran the seafood industry from Head of Passes to NOLA...blah, blah, blah.
I don't think I ever said that.
Posted on 7/26/12 at 9:25 pm to JasonL79
Dude is a troll and offers nothing. Don't feed the trolls.
Posted on 7/26/12 at 9:25 pm to Gris Gris
quote:
I've never seen them sold raw.
You would have to peel them suckers alive to get raw meat. That may get a little rough on the crawfish peelers.
I'm not sure if everyone knows this but all crawfish tails are peeled by hand. There are no machines that I know of that peel crawfish.
Posted on 7/26/12 at 9:37 pm to geauxnc0308
quote:
Chinese, and im not going there.
quote:
I will not, under any circumstances, eat nasty Chinese crawfish.
I promise if you've eaten crawfish (stew, Etouffee, Fried Tails, etc) in a restaurant, you've eaten Chineese Crawfish. With very few exceptions, that's all they buy. I'd bet a dollar to a dine that Dudley's is using imported crawfish.
There ain't a damn thing wrong with Imported Crawfish tails. You'd have a hard time telling them apart from the commerically packed Louisiana Crawfish tails in a stew or Etouffee.
Posted on 7/26/12 at 11:04 pm to dpd901
quote:
I promise if you've eaten crawfish (stew, Etouffee, Fried Tails, etc) in a restaurant, you've eaten Chineese Crawfish
I can't recall the last time I ordered any of the above dishes in a restaurant. The only crawfish dish I've ordered in who knows how long is crawfish bisque at Bon Ton. They don't use Chinese tails.
I've no doubt some restaurants serve them. That's one reason I stay away from them. I have been known to tell the difference, though, and there is a flavor difference. I sent the dish back.
Posted on 7/27/12 at 5:36 am to Gris Gris
quote:What did you use the fat for and why is it now illegal? Can you not produce your own fat if you bought live crawfish?
Used to buy crawfish fat at Langestein's years ago when it was legal. That stuff was liquid gold. I still mourn the loss.
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