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Started By
Message
Did my first crawfish boil this weekend, I give myself a C+ or B.
Posted on 5/29/12 at 8:27 am
Posted on 5/29/12 at 8:27 am
Everything was enjoyable but I swear I was tasting the meat separate from the spice itself if that makes sense. I think the meat was a little bland but the spice was in the juice etc so the after-taste/end result was pretty good.
Any advice/suggestions?
Any advice/suggestions?
5
Posted on 5/29/12 at 8:38 am to The Mick
What seasonings did you put in the pot?? I ask this because people try and put "too" much seasonings anf frick everything up..!! Just keep it simple and you can't go wrong.!!
I use (1) small pack of louisiana powder and (1) medium bottle of Louisiana crab boil.!! Along with salt, lemons, onions, and all the veggies..!!
I use (1) small pack of louisiana powder and (1) medium bottle of Louisiana crab boil.!! Along with salt, lemons, onions, and all the veggies..!!
Posted on 5/29/12 at 8:39 am to The Mick
Let them soak a little longer, chances are you just took them out before the meat really got a good soaking. Also, it's getting late in the season so the shells are getting hard, that is not uncommon at this point for them to not soak up the juice. if you add some butter while they are soaking, you might get a little more flavor in the meat.
Posted on 5/29/12 at 8:43 am to LSUtiger09
I put a 52oz jar of powder and a 16oz bottle of liquid. Bag of lemons, bag of onions. (100 qt pot, 40 lbs of crawdads)
I soaked them about 30 minutes after shutting it off. The meat came out the shell cleanly, so that was all good.
I soaked them about 30 minutes after shutting it off. The meat came out the shell cleanly, so that was all good.
Posted on 5/29/12 at 8:44 am to BeaverPRO
quote:Ah, could be the problem. I will soak longer next time just to try... Buddy of mine said you soak them until they begin to sink. Ever heard of that method?
Also, it's getting late in the season so the shells are getting hard, that is not uncommon at this point for them to not soak up the juice
Posted on 5/29/12 at 8:50 am to The Mick
quote:
Any advice/suggestions?
You're going to get 100 different answers from 100 different people.
Posted on 5/29/12 at 8:56 am to The Mick
quote:
Ah, could be the problem. I will soak longer next time just to try... Buddy of mine said you soak them until they begin to sink. Ever heard of that method?
that is the standard that i use, but late season once they sink, I will let them sit about another 10 minutes
Posted on 5/29/12 at 9:21 am to BeaverPRO
Oh okay cool. Also what about the amount of spice I mentioned, that sound about right?
Buddy of mine who boils at a rest/bar weekly gave me the instructions but I didnt let them sink. Guess I should have listened.
Buddy of mine who boils at a rest/bar weekly gave me the instructions but I didnt let them sink. Guess I should have listened.
Posted on 5/29/12 at 9:24 am to The Mick
I found the lemons suck up a lot of the seasonings and switched to lemon juice instead.
Posted on 5/29/12 at 9:31 am to Bullfrog
quote:Interesting. Someone else told me to get lemon oil, shite was like $25 for a small bottle so I passed.
I found the lemons suck up a lot of the seasonings and switched to lemon juice instead.
Posted on 5/29/12 at 9:57 am to The Mick
Put a bag of ice in the pot as soon as you stop the boil process.
Ice stops the cooking process to keep the meat from getting mushy and also causes the meat to soak in the seasonings.
Ice stops the cooking process to keep the meat from getting mushy and also causes the meat to soak in the seasonings.
Posted on 5/29/12 at 10:04 am to BeaverPRO
quote:The longer they soak, the more season they collect.
Let them soak a little longer,
Also the craw fish at the beginning of the year are more tender and closer to the molts.
As the water heats up they molt way faster and the shell gets harder.
Posted on 5/29/12 at 10:04 am to The Mick
quote:
what about the amount of spice I mentioned, that sound about right?
I personally would have gone with more liquid, 16oz for 50qt of water (i'm guessing you only filled it up half way?!) is not enough. you need about16oz for every 20qts...I don't exactly measure, but I'm pretty sure that's it.
Posted on 5/29/12 at 10:06 am to BeaverPRO
Yea about 50 qts of water... so you use 16oz liquid for 20 qts water PLUS the 52oz powder?
Posted on 5/29/12 at 10:06 am to cdaniel76
quote:
Ice stops the cooking process to keep the meat from getting mushy and also causes the meat to soak in the seasonings.
Yes.
This is the physics of boiling crawfish. Heat expands a crawfish, creating outward forces. During the cooling while soaking with ice accelerating the cooling, the crawfish contracts and pulls in the seasoning.
Posted on 5/29/12 at 10:07 am to CaptainsWafer
quote:
You're going to get 100 different answers from 100 different people.
And most of them will be wive's tales.
Posted on 5/29/12 at 10:08 am to GonePecan
quote:LOL... seems most folks now think the salt purge is a wives tale and just rinsing them repeatedly is all thats needed.
And most of them will be wive's tales.
Posted on 5/29/12 at 10:10 am to The Mick
quote:
Yea about 50 qts of water... so you use 16oz liquid for 20 qts water PLUS the 52oz powder?
Liquid=spice
powder/lemons/salt=flavor
Posted on 5/29/12 at 10:11 am to The Mick
quote:
LOL... seems most folks now think the salt purge is a wives tale and just rinsing them repeatedly is all thats needed.
If you salt purge...I will leave and go somewhere else!
Posted on 5/29/12 at 10:12 am to The Mick
I've recently been told of boiling two pots, one with plain water, one with seasonings. Boil the crawfish in the empty water, then soak then in the seasoned water.
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