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Posted on 4/6/23 at 2:44 pm to TheDude854
quote:
Salt stabilizes H20 in liquid form. A lower temp is required to freeze saltwater as compared to pure water; and a higher temp is required to boil saltwater as compared to pure water.
So when a pot full of salty, seasoned water is boiling, the temp is actually higher than 212°.
Ah thats right I forgot salt (and altitude) changes things a little. Makes it boil faster I knew, wasn't sure about the temp. In a quick looking it will get to 216 says the interwebs. Looks like ill be testing tomorrow
quote:
Does the presence of the veggies also have the same effect?
Or maybe they make cooling slower since they’re all acting as pieces of dense heat sources slower to cool down?
I would think once the veggies/crawfish were up to temp everything in the water would make it cool slower than a pot of just water being there is more mass in the pot. You could also put some heatsinks on the outside of the pot and cool it faster. Or just not bring it back up to a rolling boil in the first place
quote:
Probably the most important step. Water should look like a swimming pool when you are done washing them
I know they are pricy (even more so these days) but I really like those crawfish washing tubs. I get mine going and go visit and drink. It gets them real clean but if its a bigger batch and crowds the tub i'll stir it with the paddle to get the stuff the settles in the middle of the mass.
This post was edited on 4/6/23 at 2:55 pm
Posted on 4/6/23 at 3:17 pm to TheDude854
If your stuff already comes out good why frick with it?
Posted on 4/6/23 at 3:27 pm to NOLAGT
quote:
Pretty sure most seafood is well done at 145 including crawfish?
thanks for the intel brother
I assumed 160 based on a local shellfish processor who informed me they steam until food product is 160
regardless, I too cut the flame once I see the initial puffs of steam, then let 'em soak with the top off
Posted on 4/6/23 at 3:28 pm to bigberg2000
Just seeing how much time I’d save during the soak by adding ice.
Posted on 4/6/23 at 3:34 pm to TheDude854
Let them soak with the lid off. It will cool them down enough while they soak.
Posted on 4/6/23 at 3:38 pm to TheDude854
quote:
Just seeing how much time I’d save during the soak by adding ice.
prob not more than 10 mins but just pulling that outta my arse.
someone boiling this weekend should time & temp both soaks.
Posted on 4/6/23 at 3:59 pm to TheDude854
quote:
otally agree. I think this is the main step that ppl rush and it can severely impact the quality of the boil. Clean the hell out of them.
I used to use an 80qt pot. Then i bought my 100qt.
Now i use the 80qt pot to wash the crawfish. Dump a sack in the basket, fill with water, spin the basket and dunk it a few times. Dump the water out the pot. Repeat until water is clear.
Posted on 4/6/23 at 4:04 pm to PerplenGold
quote:
someone boiling this weekend should time & temp both soaks.
I did a thread or a long post years ago testing different methods. The mixing the pot with the paddle seemed to do the most. Put it straight down on a side and pull to lift the bottom stuff to the top. Frozen corn, water, etc didn't seem to do much. Mixing the pot did the most, but it wasn't a drastic difference.
A 100qt pot filled almost to the top with near or just boiling water isn't going to cool fast with our methods no matter what.
Get good crawfish, clean like hell, and don't overcook and we should be good. This board would reinvent the wheel if it became a food tomorrow
Posted on 4/6/23 at 4:06 pm to NOLAGT
quote:
I know they are pricy (even more so these days) but I really like those crawfish washing tubs
I've stood my ground on them because of the price but they seem legit. How long does it take to clean a sack. The ice chest method has become a pain when I'm under a time constraint
Posted on 4/6/23 at 5:47 pm to TheDude854
If you make them good now and like them then why change? I use ice jugs and it has helped with batch 2, 3 and so on with less seasoning to add in and taking water out.
I just say cook how you like and feel good about it
I just say cook how you like and feel good about it
Posted on 4/8/23 at 8:49 am to Deactived
quote:
How long does it take to clean a sack
Took about 10-15min once it’s full of water. It was a 35lb sack and I’ll give it a stir a cpl times during. I don’t pay close attention to it I just let it run and if it’s pretty clear when I stir I dump em.
Posted on 4/8/23 at 9:31 am to TheDude854
I’ve noticed every boil I’ve been to where ice is added or the pot is actively cooled has much juicier crawfish. It’s the difference between good and great crawfish imo.
Posted on 4/9/23 at 11:13 am to Midget Death Squad
quote:
The amount of ice it would take to cool the water down enough to no longer "cook" the bugs is more than anyone puts in. Go stick your hand in that water after it is iced and see how hot it remains.
This is exactly what I do. Ice and stir until I can stick my finger in without burning it. Extra seasoning if needed to adjust for dilution.
Don’t be so dramatic
Posted on 4/10/23 at 9:05 am to PerplenGold
quote:
someone boiling this weekend should time & temp both soaks.
This past weekend, I added 8 lbs ice to a 100 qt pot after cutting the heat, along with 18 frozen ears of corn. I would have preferred to add twice that amount of ice but it is all I had on hand.
Soak time was about 25 min. They came out perfect.
Posted on 5/3/23 at 6:10 pm to NOLAGT
Broke down and bought one. It definitely is more convenient than the ice chest method. If I had to change anything, I think I would make it a little bigger. I feel like you could get better circulation when a sack is in there.
Two side not sad stories. Went to Academy by Cortana mall to buy it. Half the nets with the components for the crawfish cleaners were stolen. As I walked in, an old lady went up to the service desk to ask for a cart to put her items in. The lady told her every grocery cart has been stolen. I hate the humanity
Two side not sad stories. Went to Academy by Cortana mall to buy it. Half the nets with the components for the crawfish cleaners were stolen. As I walked in, an old lady went up to the service desk to ask for a cart to put her items in. The lady told her every grocery cart has been stolen. I hate the humanity
Posted on 5/3/23 at 6:51 pm to Deactived
quote:
If I had to change anything, I think I would make it a little bigger. I feel like you could get better circulation when a sack is in there.
The bigger you go, the more pressure you'll need too so that you get enough circulation to keep the crawfish moving. I'm not sure how much bigger you can go in that case.
Posted on 5/3/23 at 7:03 pm to TheDude854
One day, I was at a friends house who didn’t check his propane tank, he got the water boiling, dropped a sack in, almost got the water to recoil and ran out of propane,,,,we were at a camp way out and nowhere near to grab another bottle, so we let them sit about an hour, probably the best crawfish I’ve ever eaten.
Posted on 5/3/23 at 9:12 pm to Midget Death Squad
quote:
Go stick your hand in that water after it is iced and see how hot it remains.
I literally do this every time. It works.
ETA. Just realized this is an old thread and I replied twice. frick me.
This post was edited on 5/3/23 at 9:14 pm
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