- 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
"Drop crawfish in and bring back to a boil...then boil for 1-5 minutes..."
Posted on 2/10/16 at 10:25 am
Posted on 2/10/16 at 10:25 am
So what exactly does everybody consider bringing back to a boil? When bubbles start to pop? A roiling boil?
12
Posted on 2/10/16 at 10:27 am to Spilled Milk
When the first puff of steam comes out from under the lid, cut the fire.
Posted on 2/10/16 at 10:28 am to Spilled Milk
At the first sign of boiling water. So, when bubbles start to appear again for me.
Posted on 2/10/16 at 10:29 am to Spilled Milk
Steam coming from the lid
Posted on 2/10/16 at 10:54 am to BRgetthenet
quote:This.
At the first sign of boiling water. So, when bubbles start to appear again for me.
Posted on 2/10/16 at 11:10 am to Spilled Milk
This is going to sound dumb, but when the bubbles start to pop, I begin wafting for smell. When the fishy smell goes away, I cut them off to soak.
Posted on 2/10/16 at 11:14 am to Motorboat
quote:
I cut them off to soak.
At this point, do you add ice and soak for 15 to 20 minutes?
Posted on 2/10/16 at 11:15 am to Motorboat
I drop crawfish in then let cook for 5-7 min then turn off to soak. No bringing back to rolling boil and no adding ice to stop cooking process. Always come out great! Oh, and I don't purge them either, so take that for what it's worth
Posted on 2/10/16 at 11:25 am to Count Chocula
quote:
At this point, do you add ice and soak for 15 to 20 minutes?
Oh oh.
Posted on 2/10/16 at 11:46 am to Spilled Milk
Dis gon b good
Posted on 2/10/16 at 11:54 am to Spilled Milk
I wait till i see bubbles coming steadily
then i cut the heat completely.
5 minutes will overcook them.
that water will stay plenty hot enough to finish cooking them through.
then i cut the heat completely.
5 minutes will overcook them.
that water will stay plenty hot enough to finish cooking them through.
Posted on 2/10/16 at 11:55 am to sjmabry
I cut the fire right when the go in. And let soak for 30-45 minutes. Never worried about undercooked crawfish
Posted on 2/10/16 at 12:45 pm to Spilled Milk
quote:
what exactly does everybody consider bringing back to a boil?
quote:
When bubbles start to pop
After I drop the bugs, as soon as I see bubbles I cut the fire and let them soak 20-30 minutes. I always taste a few before I pull them out of the water to make sure they have absorbed enough seasoning.
Posted on 2/10/16 at 1:00 pm to lsupride87
quote:
I cut the fire right when the go in
quote:
Never worried about undercooked crawfish
You need to. Unless you're cooking with a shite ton of water.
Posted on 2/10/16 at 1:02 pm to Count Chocula
quote:
At this point, do you add ice and soak for 15 to 20 minutes?
It depends. If I got distracted and they started to roll, I will add ice. If they are bigger crawfish, I may let them go a bit longer and add ice because it makes me feel better.
It's like any other kind of cooking except baking. you have to feel it and cannot rely on a scientific formula.
Posted on 2/10/16 at 1:05 pm to GeauxGoose
quote:
I drop crawfish in then let cook for 5-7 min then turn off to soak.
This may work for your setup, but all setups are different, so specifying a specific time isn't relevant for everyone.
Posted on 2/10/16 at 1:20 pm to Spilled Milk
raging boil for 1:45 - 2 min and cut
then dump ice
then dump ice
Posted on 2/10/16 at 1:31 pm to Spilled Milk
I let the water come to a rolling boil and then time for 2-3 minutes depending on the size of the crawfish. Larger-3 mins,
smaller- 2 mins. I like the meat to boil for at least 2 mins to prevent hard rubbery meat. I then add ice to halt the cooking process. Now I can soak for an hour without worrying about over-cooked, mushy crawfish.
smaller- 2 mins. I like the meat to boil for at least 2 mins to prevent hard rubbery meat. I then add ice to halt the cooking process. Now I can soak for an hour without worrying about over-cooked, mushy crawfish.
Posted on 2/10/16 at 2:02 pm to Spilled Milk
As soon as I see steam coming from under the lid, I start counting down 2 minutes.
Posted on 2/10/16 at 3:00 pm to Spilled Milk
back on the ice discussion? again?
lol
lol
Page 1 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News