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Posted on 5/29/12 at 10:13 am to CaptainsWafer
that's just dumb! Twice the work and twice the propane for the same outcome...no thank you!
Posted on 5/29/12 at 10:14 am to CaptainsWafer
quote:
I've recently been told of boiling two pots, one with plain water, one with seasonings.
Get the frick! Boiling is a pain in the arse already. Why the frick am I gonna DOUBLE the work?
Some people are beyond saving.
Posted on 5/29/12 at 10:16 am to BeaverPRO
My BIL tried it for kicks and giggles, said it wasn't bad. I was boiling three pots already that weekend, then three the next. Wasn't going to try it.
Posted on 5/29/12 at 10:25 am to CaptainsWafer
I was under the impression the second pot with all the seasonings was room temp to make the hot crawfish absorb the flavor. But I haven't tried it out yet.
Posted on 5/29/12 at 10:35 am to CaptainsWafer
quote:
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.
It helps if you are doing multiple boils.
Posted on 5/29/12 at 10:44 am to Bullfrog
quote:This is true too. Sometimes we put frozen corn and sausage in.
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 10:46 am to Cadello
PS:
When do you add the:
potatoes
sausage
corn
??
When do you add the:
potatoes
sausage
corn
??
Posted on 5/29/12 at 10:47 am to The Mick
Also when we catch our own to eat from our ponds I try to catch mostly medium craw fish.
Not much less meat, easier to peel, soaks the seasoning better, more tender, taste better.
After 10 years of doing this I swear by it.
Not much less meat, easier to peel, soaks the seasoning better, more tender, taste better.
After 10 years of doing this I swear by it.
Posted on 5/29/12 at 10:58 am to BeaverPRO
I hate the liquid seasoning. Crap tastes like gasoline. To the OP, sounds like you just needed to let em soak longer. Clearly the seasoning was in the pot, but didn't get into the meat...from your own description.
Posted on 5/29/12 at 11:05 am to Fishhead
quote:
I hate the liquid seasoning. Crap tastes like gasoline.
This. Alot.
Posted on 5/29/12 at 1:00 pm to OldSouth
quote:
quote: I hate the liquid seasoning. Crap tastes like gasoline. This. Alot.
I agree. Some people love it but it tastes like chemicals to me.
Posted on 5/29/12 at 1:02 pm to CaptainsWafer
quote:
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.
This is how Tony's seafood in Baton Rouge does it. That's probably why their crawfish are so clean. They have a killer setup to do it though. Most people do not have that convenience they have.
Posted on 5/29/12 at 1:42 pm to The Mick
Don't put seasoning in the water. Just put liquid crawfish/crab boil in. Dump them all into an ice chest and add mustard, seasonings, lemon juice. Shake the ice chest and wait 15 mins. Best crawfish you will ever have.
Posted on 5/29/12 at 1:53 pm to Carson123987
quote:
Don't put seasoning in the water. Just put liquid crawfish/crab boil in. Dump them all into an ice chest and add mustard, seasonings, lemon juice. Shake the ice chest and wait 15 mins. Best crawfish you will ever have.
Keep your Acadiana crawfish jibber jabber off of here, haha
Posted on 5/29/12 at 1:54 pm to Carson123987
ruh roh....I know what's coming.
Posted on 5/29/12 at 2:30 pm to Carson123987
quote:Aint happenin. Sounds like a ghetto boil to me sir.
Don't put seasoning in the water. Just put liquid crawfish/crab boil in. Dump them all into an ice chest and add mustard, seasonings, lemon juice. Shake the ice chest and wait 15 mins. Best crawfish you will ever have.
Posted on 5/29/12 at 2:45 pm to The Mick
quote:
I put a 52oz jar of powder and a 16oz bottle of liquid.
How much water did you have in the pot? Probably 1/2 to 2/3 filled on 100qt pot I'm assuming?
If you want them to be spicy, I would use more. Depending on what brand you used, I usually use 1.5-2 big jars plus some cayenne. Regular zatarain's crawfish/crab seasoning is saltier than most so you have to be careful with it. I usually boil in a 100 qt pot with 14gal of water, 1.5 jars/bags(so around 6+lb of powder seasoning depending on brand), 8-12oz cayenne, and the regular veggies. I don't like a lot of salt but some people do. Personally I use Deep South's Cajun Land brand but I also like Louisiana Fish Fry's boil and Zatarain's.
Most people probably don't read the packages but most seasonings are designed for a specified amount of water. Add more water than what the package says and it will not be as spicy. The owners from Deep South told me a while back to season the water and not the crawfish and it makes sense. It's the only way to stay consistent with seasoning also.
This post was edited on 5/29/12 at 2:52 pm
Posted on 5/29/12 at 3:25 pm to Carson123987
quote:
Don't put seasoning in the water. Just put liquid crawfish/crab boil in. Dump them all into an ice chest and add mustard, seasonings, lemon juice. Shake the ice chest and wait 15 mins. Best crawfish you will ever have.
What. The. frick.
Posted on 5/29/12 at 3:28 pm to LSUJuice
Oh, and I've tried the ice thing before, but it really doesn't do much. It's a nice idea, but 1 bag of 20 degree ice won't do shite for 40 gallons of 212 degree water....
And the 2-pot method sounds intriguing, especially with room-temp water/seasonings. It seems like the hotter crawfish would suck in all the seasonings, and it would also ensure that the crawfish didn't overcook.
And the 2-pot method sounds intriguing, especially with room-temp water/seasonings. It seems like the hotter crawfish would suck in all the seasonings, and it would also ensure that the crawfish didn't overcook.
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