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re: First It Was Don't Purge Crawfish with Salt, Now This
Posted on 1/27/24 at 1:15 pm to BigBinBR
Posted on 1/27/24 at 1:15 pm to BigBinBR
What's really causing the crawfish to expel their waste is nothing but time. Commercial crawfish producers, if they're on top of their game, let crawfish sit in clean fresh water for 24 hours. The crawfish's natural body functions expel the waste in due time. They aren't fed during this time, so there's no new waste being produced. Think of it as a short fast for the mudbugs.
For putting a sack of crawfish in water before a boil, it's more of a chance to wash off mud and debris, separate the dead ones, as well as giving them a short time to get rid of their load.
For putting a sack of crawfish in water before a boil, it's more of a chance to wash off mud and debris, separate the dead ones, as well as giving them a short time to get rid of their load.
0
Posted on 1/27/24 at 1:40 pm to Stadium Rat
Agree! I'm 51 and have cooked many LBS of beans...and I never soak my beans.
Posted on 1/28/24 at 11:38 am to Stadium Rat
I've never soaked a bean in my life, and my red beans are awesome. Takes about 3 hours start to finish
Posted on 1/28/24 at 12:07 pm to Rouge
quote:
Thought is that it makes them throw up and cleans out the intestines.
That’s what I was always told growing up, so I always did the saltwater “purge”.
Then I read that LSU AG study about 7-8 years ago. Haven’t put a bit of salt in the ice chest of crawfish since. I just fill and drain till the water coming out is clear.
Damn I wasted some beer money on salt before that!
Posted on 1/28/24 at 12:26 pm to Stadium Rat
I've been brining mine.
Posted on 1/28/24 at 2:00 pm to HeyCap
quote:Boiling doesn't increase the temperature. It's 212F whether boiling or simmering.
I also always boil them because I heard they need the high heat to break down their cell walls
In a pressure cooker, you can get up to about 250F tops. Maybe that's what you're thinking of.
Posted on 1/28/24 at 2:28 pm to BilbeauTBaggins
quote:
Make the beans not cause you to be so gassy and cook faster. If you don't soak you just have to cook for longer, and deal with being gassy.
gotta add some baking soda to it to reduce the gas, now thats a fact
Posted on 1/28/24 at 10:15 pm to Stadium Rat
I will try this experiment very soon and update the board.
Posted on 1/29/24 at 7:08 am to Stadium Rat
Got 2 lbs of red beans soaking right now!
Posted on 1/29/24 at 11:17 am to BigBinBR
purging crawfish with salt does nothing, run water through them in an ice chest till water is clear, or get basin crawfish and then you have no need to purge at all
Posted on 1/29/24 at 2:50 pm to Stadium Rat
Soaking dried beans before cooking greatly reduces phytic acid.
How to Reduce the Phytic Acid in Beans
Posted on 1/29/24 at 7:32 pm to Stadium Rat
I soak them if I think about it if not I just cook a bit longer. My wife opens the bag and dumps in the pressure cooker adds whatever she feels like and about 45 minutes later you are burning the top of your mouth with great red beans.
Next up?
Get that damn soap out of the cast iron.
Next up?
Get that damn soap out of the cast iron.
Posted on 1/29/24 at 10:25 pm to Stadium Rat
quote:
Boiling doesn't increase the temperature. It's 212F whether boiling or simmering.
Huh? My simmer isn’t a boil so I don’t know how it would be 212°. Once I get to a boil I reduce the heat to achieve a very slow boil, but they’re not simmering. I was always taught a simmer is just below a boil. Maybe it’s just semantics.
Posted on 1/29/24 at 11:06 pm to BilbeauTBaggins
quote:
Make the beans not cause you to be so gassy and cook faster.
Being gassy is one of life’s simple pleasures. Let’s enjoy it whenever we can.
If you’ve got enough redeemable qualities, most women will learn to appreciate your celebration of God’s greatest gift.
Pro-tip: Once you hit your mid 50’s, never trust the arse trumpet.
Posted on 1/30/24 at 8:38 am to LsuFan_1955
I like the mushy consistency, which is why I soak
Posted on 1/30/24 at 9:42 am to HeyCap
quote:I think we can both agree what boiling is. It's the definition of simmering that's tricky.
Boiling doesn't increase the temperature. It's 212F whether boiling or simmering.
Huh? My simmer isn’t a boil so I don’t know how it would be 212°. Once I get to a boil I reduce the heat to achieve a very slow boil, but they’re not simmering. I was always taught a simmer is just below a boil. Maybe it’s just semantics.
To me simmering is marked by seeing tiny bubbles around the side of the pot. If you put a cover on that, I would think it's very close or equal to 212 deg everywhere in the pot. If you're not seeing any bubbles, all you can say for sure is that it's less than 212.
Posted on 1/30/24 at 9:52 am to Stadium Rat
quote:
quote:
I also always boil them because I heard they need the high heat to break down their cell walls
Boiling doesn't increase the temperature. It's
America's Test Kitchen mentioned the difference between simmering and a rolling boil and it wasn't so much about temperature than it was the beans crashing into each other more violently in a rolling boil vs a simmer...I think that is what they were referring to.
Posted on 1/30/24 at 10:05 am to Stadium Rat
Yeah, I think we're on the same page. I have a friend that would swear on cooking his beans in a crock pot but then have to take a cup or so out to mash them up to make the beans creamy. I never have that problem with a boil/simmer method we're discussing, so I assumed....
Maybe there's something else at play.
Maybe there's something else at play.
This post was edited on 1/30/24 at 1:40 pm
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