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Started By
Message
re: How do you boil your crawfish?
Posted on 3/15/11 at 1:51 pm to Danger Close
Posted on 3/15/11 at 1:51 pm to Danger Close
quote:
I wash them off.
I rinse a few times, until the water looks somewhat clear. Last year, we did a boil and we probably washed each sack 4-5 times.
quote:
Pour the sauces in the water, which consist of the blends they sell at the place I buy the crawfish.
No sauce for me -- salt, cayenne pepper, and lemons. Throw potatoes in. Bring water to a boil and then add the crawfish.
Bring the water back to a boil and let them boil for 6-7 minutes (one good light beer). Then I cut the fire and add the corn.
After soaking for about 10-12 minutes, I pull a few out and taste. (I don't do the ice thing.) Pull the basket out once they taste good, let it drain a bit, and pour 'em out. Repeat with second sack, adding some more seasoning each time. That last batch will knock your pants off, but by then you've have 8 beers and can't tell the difference.
0
Posted on 3/15/11 at 1:57 pm to Phresh
quote:
13. Finally, DRINK A BEER AND ENJOY!
This should be step 1-7.
Posted on 3/15/11 at 1:59 pm to Jones
quote:
does this even do anything to the meat inside?
No, it seasons the shells, which is clearly important.
Posted on 3/15/11 at 2:04 pm to DrEdgeLSU
quote:
not needed at all if you know how to properly cook crawfish
Thanks for the heads up, Ill try to do it properly next time.
Posted on 3/15/11 at 2:14 pm to fastedLSU
I usually cook my veggies first, and put them in their own container, usually a Styrofoam ice chest, I add sausage to this, because it not only tastes great, but the fat that boils off of it makes the crawfish easier to peel. you can time it if you choose, but if you boil until they float, then remove from heat and add ice, or hose down the outside of the pot to start the cooling and soak em until they sink, once they sink they will have absorbed as much seasoning as they will and are ready to be removed from the water. I usually drink too much when I boil so this is a pretty easy way to keep track of it all.
Posted on 3/15/11 at 2:16 pm to deathvalleygrassmmmm
quote:
I usually drink too much when I boil
i think this is a common occurrence
Posted on 3/15/11 at 3:29 pm to Jones
quote:
If you find your crawfish under seasoned you can sprinkle more season directly on the crawfish do this before steaming.
if you do this you need to have your nuts chopped off. this does nothing but make your hands get covered with red pepper, which aint worth a damn.. does nothing to crawfish. if you let them soak long enough they will be spicy enough if seasoned properly.
I repeat, do not sprinkle seasoning on the shells.. people who do this also think Johnnys Pizza is the shite!
Posted on 3/15/11 at 3:33 pm to Kcrad
quote:
That's news to me. What are their legs used for?
Better yet, what is that thing attached to the head used for that is the sole purpose of cooking them to eat? Propulsion???
Posted on 3/15/11 at 3:37 pm to GEAUXSCHOONER
Lol yea really
putting seasoning on the outside of the shells is just odd, unless i guess you lick the shells while you are eating them
putting seasoning on the outside of the shells is just odd, unless i guess you lick the shells while you are eating them
This post was edited on 3/15/11 at 3:39 pm
Posted on 3/15/11 at 3:44 pm to tirebiter
yea seasoning the crawfish after they are already done is the dumbest thing you could ever do. the seasoning doesnt soak into the crawfish so they just stay bland. if you do this your boiling privileges should be revoked
Posted on 3/15/11 at 4:05 pm to BDtiger5
quote:
yea seasoning the crawfish after they are already done is the dumbest thing you could ever do. the seasoning doesnt soak into the crawfish so they just stay bland. if you do this your boiling privileges should be revoked
any of you that say this ever had to boil 3 or 4 thousand pounds in a couple hours?
Posted on 3/15/11 at 4:12 pm to yellowfin
i still dont see why that would matter
Posted on 3/15/11 at 4:13 pm to Jones
quote:
i still dont see why that would matter
try to soak for 15-20 minutes for each batch and see if you keep up.........you can't
Posted on 3/15/11 at 4:14 pm to yellowfin
quote:If they've eaten many commercial batches, they've had 'em and didn't know it.
any of you that say this ever had to boil 3 or 4 thousand pounds in a couple hours?
Some mixes melt cleanly, without residue, in the steaming process. Amazes me how sheltered(or close minded) a bunch of folks are. Flame away. Posted on 3/15/11 at 4:14 pm to OTIS2
quote:
If they've eaten many commercial batches, they've had 'em and didn't know it. Some mixes melt cleanly, without residue, in the steaming process. Amazes me how sheltered(or close minded) a bunch of folks are. Flame away.
That's true
Posted on 3/15/11 at 4:16 pm to yellowfin
to be honest yes i have never boiled four thousand pounds of crawfish, but thats not what we are talking about. we are talking about a few sacks in the backyard
Posted on 3/15/11 at 4:23 pm to Jones
my point is that if you've eaten at big boils like that you've probably eaten crawfish that were seasoned after they were taken out of the pot and didn't even know it. There is a way to do it correctly with the right seasoning and a little experience.
Posted on 3/15/11 at 4:27 pm to yellowfin
Word. We've only cooked for 30-40 people so we rarely go over 200lbs
Posted on 3/15/11 at 4:50 pm to yellowfin
So I should add butter, brown sugar, and Tonys after they are done? Yum
Posted on 3/15/11 at 4:51 pm to yellowfin
This thread is full of some dumb shite.
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