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Started By
Message
re: Going to try crawfish... help.
Posted on 3/5/18 at 3:30 pm to TigerLunatik
Posted on 3/5/18 at 3:30 pm to TigerLunatik
quote:
I was VERY skeptical at first too
yea im not skeptical about it at all. I just think a bag of ice ruins your seasoning ratio. 
0
Posted on 3/5/18 at 3:30 pm to TigerLunatik
quote:
I also put Italian dressing and butter in my crawfish.
Why do you add those two ingredients? I'm curious.
Posted on 3/5/18 at 3:30 pm to TigerLunatik
Ive found if you dont have ice on hand when it gets back to a boil just cut it right then and there and let them soak for 35-40mins and they come out real nice as well.
Posted on 3/5/18 at 3:32 pm to Ash Williams
quote:
onions (cut in half)
Not knocking your ingredients. However, I stopped adding onions. It didn't add any noticeable flavor and no one ate them.
Posted on 3/5/18 at 3:33 pm to TigerLunatik
quote:
It's not overcooked when you kill it and add the ice that brings the temp down. I used to cut the heat as soon as it boils and then let them sit with no ice but found the shells were soft and meat was mushy. Someone turned me on to the 3 minute and ice method and the shells stay crisp and meat is perfect. The twist off and pinch perfectly. I was VERY skeptical at first too.
We've gone down this road with people from the board doing different tests. What they found was that adding ice to the pot does very little to change the temp of the water unless you're dropping 30lbs in there. If I remember correctly, I think the frozen 1 gallon jugs worked the best and even those only dropped the water temp buy something like 2-3°. The key was killing the fire earlier.
Posted on 3/5/18 at 3:36 pm to TigerLunatik
quote:
From The Food Network
quote:
Why cook with beer? Beer adds a rich, earthy flavor to soups and stews that makes them taste like they've been simmering for hours. Beers with a sweet or nutty taste can add depth to desserts. And don't worry about getting drunk – virtually all of the alcohol evaporates during the cooking process.
LINK
Why cook with beer?
frick man...... you're not cooking a stew or a soup though. Beer does nothing to a pot of crawfish water unless you're dumping a few growlers in there.
Posted on 3/5/18 at 3:36 pm to Saskwatch
quote:
It didn't add any noticeable flavor and no one ate them.
i dont find it adds flavor but when i boil for my family every good friday they eat the shite out of the onions
When its just me, my immediate family, and a couple friends i usually forgo the onions
one thing i forgot is mushrooms
i do love mushrooms
they're like flavor sponges
Posted on 3/5/18 at 3:36 pm to Gris Gris
We were just messing around one day and added a bottle of Italian dressing and 4 sticks of butter and the crawfish tasted way better. You can taste the butter subtly and people have said they think the Italian dressing makes the tails slide out easier, but who knows if that's true.
As I said before, I've experimented for a long time and the stuff just works for me and people seem to love it as much as I do. People have always asked me to come boil their crawfish for them at their house.
As I said before, I've experimented for a long time and the stuff just works for me and people seem to love it as much as I do. People have always asked me to come boil their crawfish for them at their house.
Posted on 3/5/18 at 3:39 pm to MightyYat
quote:
We've gone down this road with people from the board doing different tests. What they found was that adding ice to the pot does very little to change the temp of the water unless you're dropping 30lbs in there. If I remember correctly, I think the frozen 1 gallon jugs worked the best and even those only dropped the water temp buy something like 2-3°. The key was killing the fire earlier.
I hear ya. They way I've been doing works for me. I will say it again that there are a million ways to do it and if another way works for you, stick with it.
I've never researched the temp of the water. That's what I was told and they came out great so I just went with it.
This post was edited on 3/5/18 at 3:41 pm
Posted on 3/5/18 at 3:39 pm to TigerLunatik
quote:dude. I make beer. I know what yeast can do with flavors. But putting 2-3 beers in a 40-50 quarts of water that is on a flame for 10 mins, including all sorts of pepper, onion, slat and everything else...... you arent getting anything from the yeast in your beer, which is most likely filtered out of the beer you are putting in there anyway. run on sentence.
From The Food Network
This post was edited on 3/5/18 at 3:40 pm
Posted on 3/5/18 at 3:41 pm to Saskwatch
quote:
Not knocking your ingredients. However, I stopped adding onions. It didn't add any noticeable flavor and no one ate them.
onions are the best part! after the mushrooms and garlic. Posted on 3/5/18 at 3:42 pm to MightyYat
quote:now throw an immersion coil in there and you can drop the temp to under 120 really fast.
We've gone down this road with people from the board doing different tests. What they found was that adding ice to the pot does very little to change the temp of the water unless you're dropping 30lbs in there. If I remember correctly, I think the frozen 1 gallon jugs worked the best and even those only dropped the water temp buy something like 2-3°. The key was killing the fire earlier.
Posted on 3/5/18 at 3:42 pm to CarRamrod
Ok. Then don't put beer in your crawfish. I'm gonna keep doing it because it tastes good.
Posted on 3/5/18 at 3:44 pm to TigerLunatik
quote:an old wives tail is butter maked them peal easier. I just find putting butter in there leaves a film of butter at the top of your water after. There is plenty of fat in crawfish.
We were just messing around one day and added a bottle of Italian dressing and 4 sticks of butter and the crawfish tasted way better. You can taste the butter subtly and people have said they think the Italian dressing makes the tails slide out easier, but who knows if that's true.
As I said before, I've experimented for a long time and the stuff just works for me and people seem to love it as much as I do. People have always asked me to come boil their crawfish for them at their house.
I have always wanted to take the time and gather a few cups of pure crawfish guts/fat and cook with it.
Posted on 3/5/18 at 3:44 pm to TigerLunatik
you do that. More beer for me. 
Posted on 3/5/18 at 3:45 pm to TigerLunatik
I've put beer in there and I doubt it did anything.
However I have put whole gallon jugs of orange juice and that came out pretty good, could definitely taste it.
However I have put whole gallon jugs of orange juice and that came out pretty good, could definitely taste it.
Posted on 3/5/18 at 3:45 pm to CarRamrod
I think it probably just adds a hint of extra flavor.
Posted on 3/5/18 at 3:46 pm to Saskwatch
quote:
Not knocking your ingredients. However, I stopped adding onions. It didn't add any noticeable flavor and no one ate them.
Boo, they make awesome red beans and whatever else you want to add onion.
Posted on 3/5/18 at 3:47 pm to Fun Bunch
I tried the orange concentrate thing once also. It's not bad, but just not something I choose to do unless someone requests it.
Posted on 3/5/18 at 3:49 pm to TigerLunatik
No, I'm talking an entire gallon of orange juice, like what comes in the milk gallon from the supermarket. Honestly, it worked pretty well and there was a very noticeable citrus flavor, but I've only done that once.
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