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Started By
Message
re: Frozen 2 liter bottles in a crawfish boil
Posted on 2/3/16 at 12:51 pm to bossflossjr
Posted on 2/3/16 at 12:51 pm to bossflossjr
quote:
. I meant, the cooling effect of spraying the pot in terms of internal water temp is minimal.
I dont think anyone will deny that dumping in actual cold water is better than spraying the outside of the pot. Spraying the pot initially is good because it cools the pot down rather quickly. There shouldnt be that much water used if you are spraying the pot on a setting a little higher than a strong mist.
quote:
Flooded my yard tryin to cool down multiple batches.
0
Posted on 2/3/16 at 12:56 pm to BlackenedOut
quote:
I really like spraying the side of the pot with a hose as a way to cool without diluting.
I like this method as well
I might look into one of those freezer paddle. I never liked the idea of plastic water bottles in the pot. Just kind of paranoid
This post was edited on 2/3/16 at 1:31 pm
Posted on 2/3/16 at 1:24 pm to Stadium Rat
quote:
It doesn't have to melt to release dangerous chemicals into the water.
But it's certainly okay to eat the crawfish that are raised in ponds filled with chemical residue from rice farms, etc?
Posted on 2/3/16 at 1:28 pm to LSUtiger09
I don't know if "shock" is the right word but if you think about when you heat up anything the liquid inside is coming out. Put a crawfish in the oven....same thing happens. When it starts to cool it absorbs what's around it(in this case seasoned water).
Posted on 2/3/16 at 2:37 pm to OGhunter777
quote:
Turn the burner off, let them soak for 20 minutes ...done deal
Time-tested method ftw
Posted on 2/3/16 at 3:00 pm to Stadium Rat
quote:
BO, I was going to say that. They're called "cooling paddles". Here are some pics:
These are over $30 each for 1 gallon. You'll need several of these for a crawfish boil with multiple batches. Is it worth the money??? Hmmmm
Posted on 2/3/16 at 3:06 pm to SUB
I was lucky. Got 2 brand new (still in package) ones at a garage sale for about $5 total. Gave them to my brother, who is the crawfish boiler in the family.
This post was edited on 2/3/16 at 3:07 pm
Posted on 2/3/16 at 3:07 pm to BRgetthenet
quote:
I don't know. Go ahead and toss some plastic jugs in a pot of hot water.
Sounds like a great idea.
exactly
Posted on 2/3/16 at 3:30 pm to OGhunter777
quote:
Turn the burner off, drink a beer or 2... done deal
Posted on 2/3/16 at 3:59 pm to MorbidTheClown
Has anyone ever took a temperature reading of the water after they dump a bag of ice in? Does one 10lb bag of ice make that big of a difference? I usually do a bag of ice...but im thinking about altering it. Rather than put crawfish in and return to a boil for a cpl min before cutting it off why not put the crawfish in a rolling boil and then cut it off right away and just soaking for longer. I did a sack this past weekend and while consuming beverages I didnt notice the propane bottle froze up while trying to return to a boil...so it took longer than usual. I didnt get to soak like I wanted and they were slightly overdone.
This post was edited on 2/3/16 at 4:01 pm
Posted on 2/3/16 at 5:20 pm to NOLAGT
Good news about crawfish is I havent heard any of the normal bs that leads to high prices. But of course not holding breath prices will be low.
Re the hose, I find it works best if I spray it in almost mist or rain shower setting. Same thing wth lowering pool temp. The air helps cool the water before it hits the side of pot. At least that is my best explanation of science stuff.
Re the hose, I find it works best if I spray it in almost mist or rain shower setting. Same thing wth lowering pool temp. The air helps cool the water before it hits the side of pot. At least that is my best explanation of science stuff.
Posted on 2/3/16 at 5:45 pm to Spilled Milk
We start with very little water 7 gallons per sack of 30-35 lbs. In-fact some of the crawfish are not fully submerged when we dump them in. Its ok, they will still cook by steaming which has a much better texture. By starting with less water, we can add a 10 lb bag of ice without diluting the water. We also stay away from frozen corn. Fresh is so much better.
Posted on 2/3/16 at 5:59 pm to LSUtiger09
I use ice to halt the cooking process. This allows me to soak for much longer to get the most out of my seasoning. I also start with a lot less water than most people because I know I will be adding 10 lbs of ice to one sack of crawfish.
Posted on 2/3/16 at 8:50 pm to OGhunter777
quote:
Turn the burner off, let them soak for 20 minutes ...done deal
This but more like 25-30 minutes. You ice jug people really are over thinking this whole thing and making it more difficult than it needs to be. Boiling crawfish isn't rocket surgery.
KISS
Posted on 2/3/16 at 8:59 pm to Spilled Milk
I've never found that I needed anything more than some frozen corn.
Posted on 2/3/16 at 9:23 pm to Spilled Milk
When boiling shrimp,you want to cool down the pot as soon as you stop the boil so that the shrimp don't overcook and become a bitch to peel. . . I usually throw in some ice bags and spray the outside of the pot with the hose to bring the temps down.
Have never had that problem with crawfish, so have never bothered to do any active cooling. . . just shut the gas off and let 'em soak.
Have never had that problem with crawfish, so have never bothered to do any active cooling. . . just shut the gas off and let 'em soak.
Posted on 2/4/16 at 8:06 am to yellowfin
quote:
I don't know if "shock" is the right word but if you think about when you heat up anything the liquid inside is coming out. Put a crawfish in the oven....same thing happens. When it starts to cool it absorbs what's around it(in this case seasoned water).
It's essentially like a turkey brine. Water inside the meat or crawfish in this case is displaced by the seasoned water.
Posted on 2/4/16 at 8:12 am to BlackenedOut
quote:
Good news about crawfish is I havent heard any of the normal bs that leads to high prices. But of course not holding breath prices will be low.
My dad says they are catching really well, and with some size at this point, but the price they are getting is pretty terrible for this point in the year. Take it fwiw
Posted on 2/4/16 at 8:16 am to nahtanojc
quote:
Have never had that problem with crawfish, so have never bothered to do any active cooling. . . just shut the gas off and let 'em soak.
obviously boiling shrimp is much more of a fine art than crawfish. however crawfish can be easily overcooked as well. the giveaway is when the tails break in half when you go to pull them out.
Posted on 2/4/16 at 11:07 am to CHET72
quote:
. By starting with less water, we can add a 10 lb bag of ice without diluting the water.
You "add ice" people really don't understand what dilute means do you? Let me help you out;
quote:
make (a liquid) thinner or weaker by adding water or another solvent to it.
I don't care if you start with less water, or if you add more seasoning...you still dilute the boil when you add ice...!
Lets put some math to your fancy adding ice method..!
10lb bag nets approximately 1.25 gal of water.
You put 7 gallons to start and by adding 1.25 gallons, you are essentially adding 15% more water...! That's dumb..!
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