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re: I have a theory...crawfish boil related
Posted on 4/22/18 at 1:31 pm to Fratigerguy
Posted on 4/22/18 at 1:31 pm to Fratigerguy
0
Posted on 4/22/18 at 1:55 pm to Joshjrn
quote:
You’re all missing his point. He’s not saying that seasoning isn’t being removed. He’s saying that water is being removed as well.
I did miss that point. Having never done any of the boiling myself, do people also add more water for the second batch?
Posted on 4/22/18 at 2:05 pm to Darla Hood
No.
Posted on 4/22/18 at 2:09 pm to Darla Hood
quote:
people also add more water for the second batch?
I do
Posted on 4/22/18 at 2:55 pm to Joshjrn
Wow. Such negativity for a simple question/thought. 
This is what I was getting at. That the seasoning and water would be removed at similar proportions, thus making the spice ratio left in the pot similar as well. It’s ok to disagree. It was just something to discuss.
I’d tend to agree with this. As I said, we all do it. But what I’m trying to ascertain is that is it really bringing the seasonings back to what they were originally, or is it increasing the spice, and that tends to agree with our palate because we had some of the lesser seasoned batch earlier and it’s not a “shock” to our taste buds.
quote:
You’re all missing his point. He’s not saying that seasoning isn’t being removed. He’s saying that water is being removed as well. As such, he’s positing that, assuming the ratio of seasoning to water being removed is identical to the original seasoning to water ratio in the pot, the seasoning capacity of the remaining mixture/solution would be identical to your starting mixture/solution. You would simply have a smaller volume of it.
This is what I was getting at. That the seasoning and water would be removed at similar proportions, thus making the spice ratio left in the pot similar as well. It’s ok to disagree. It was just something to discuss.
quote:
Now, again, this assumes an identical ratio of absorption, which strikes me as unlikely considering the physical properties of the spices versus water.
I’d tend to agree with this. As I said, we all do it. But what I’m trying to ascertain is that is it really bringing the seasonings back to what they were originally, or is it increasing the spice, and that tends to agree with our palate because we had some of the lesser seasoned batch earlier and it’s not a “shock” to our taste buds.
Posted on 4/22/18 at 2:59 pm to Fratigerguy
Trying to keep it civil on the food board but it was a pretty dumb realization
Posted on 4/22/18 at 2:59 pm to Fratigerguy
You’re 100% wrong. Had a friend who swore this idiotic thing was the case and tried it. 2nd batch was so laughably underseasoned it was hilarious.
Posted on 4/22/18 at 3:05 pm to Stadium Rat
quote:
And I always chuckle when I hear someone say that the crawfish sink when they absorb the seasonings. They sink, but it's because the fire is turned off, the water stops boiling meaning the bubbles are not being formed. The rising of the bubbles is what floats the crawfish. Without them the crawfish sink like they do when they're alive.
They sink when they cool enough that the membranes retract and allow seasoned water in. Weighing crawfish while they are floating vs once they have sunk will confirm this for you. We’ve done this in commercial operations with the scales on the basket.
Posted on 4/22/18 at 3:09 pm to Fun Bunch
I never realized soany people make boiling crawfish into such a science. It's really one of the easiest recepies on earth to follow and not frick up.
I will say, we've been squeezing oranges over the boiled crawfish right after they get poured on the table and I'm a huge fan. We do them really spicy so it's a nice counter taste
I will say, we've been squeezing oranges over the boiled crawfish right after they get poured on the table and I'm a huge fan. We do them really spicy so it's a nice counter taste
This post was edited on 4/22/18 at 3:11 pm
Posted on 4/22/18 at 3:12 pm to Marlbud
quote:
Yep, and one other thing, weigh 35 lbs, boil 35 lbs and when you dump it on the table you will have less than 35 lbs.
Yep. You will lose about 15%. Never thought about t from this side of it. So you are conceivably putting 15% of the sack back into the water with what I assume would be water itself. That could dilute your seasoning mix. But I’d guess that the boiling process would cause some loss so probably a wash.
Posted on 4/22/18 at 3:34 pm to Fratigerguy
You're thinking way too much into it
Posted on 4/22/18 at 3:54 pm to Ed Osteen
Meh. I’m really not. Like I said, I add additional seasoning when I boil. Like, every single time. I’ve never not added more. It’s not complicated, like you said earlier. It was just a conversation. Not an attempt to say folks shouldn’t do it. Or that it would taste the same if you don’t after eating the first batch. I just don’t know if it is a perception issue or an actual seasoning issue. Reading more into it I’d lean perception because of the ability of food to actually absorb spices suspended in water, or their lack thereof (for example, pasta can only absorb 3% of a salt solution, even though it absorbs much more water). Id like to actually put one of them testers in it like someone mentioned earlier. Adsorption can only do so much, but it may be enough to make a difference. Like I said, it was just interesting to think and talk about. Nothing more. This board is quickly going the way of the OT.
Posted on 4/22/18 at 4:08 pm to Fratigerguy
quote:But a live motionless crawfish will sink, no?
They sink when they cool enough that the membranes retract and allow seasoned water in.
quote:This is very interesting. Can you tell us if you've ever weighed them this way and what are the percentage changes after each weigh in?
Weighing crawfish while they are floating vs once they have sunk will confirm this for you. We’ve done this in commercial operations with the scales on the basket.
This post was edited on 4/22/18 at 4:22 pm
Posted on 4/22/18 at 4:09 pm to Fratigerguy
It’s a thought...Though I don’t believe it. One way to test it would be to wait until second batch with the added seasoning and taste test a few from each batch and see if you notice a difference. Taste the second batch before tasting the first. Your taste buds wouldn’t have had much time to “prime” as you say.
This post was edited on 4/22/18 at 4:10 pm
Posted on 4/22/18 at 4:13 pm to Stadium Rat
quote:
But a live motionless crawfish will sink, no?
I’ve always thought the shells expanded when hot enough and with the bodies full of hot air mostly, they float. When cooled, shells contract some and bodies / tails aren’t so airtight and fill with water. Or maybe it just has to do with the air bubbles getting into the bodies when the water boils?
Posted on 4/22/18 at 4:30 pm to SUB
quote:Those 2 ideas sound plausible. I wonder if the scientists really know.
I’ve always thought the shells expanded when hot enough and with the bodies full of hot air mostly, they float. When cooled, shells contract some and bodies / tails aren’t so airtight and fill with water. Or maybe it just has to do with the air bubbles getting into the bodies when the water boils?
Posted on 4/22/18 at 6:31 pm to Fratigerguy
quote:
This board is quickly going the way of the OT
You bite your tongue, this board is the untouched TD area where reasonable people have discussions
Posted on 4/23/18 at 9:28 am to Stadium Rat
quote:
But a live motionless crawfish will sink, no?
Well, certainly. But cooking affects weight like it does on other meats.
quote:
This is very interesting. Can you tell us if you've ever weighed them this way and what are the percentage changes after each weigh in?
Absolutely. Immediately after boiling you are in the 78-82% of original weight range. After soaking, you are left with 85-89% of the original weight. Much of it depends on how long the crawfish were left in the cooler prior to boiling (weight before soaking), and how long you leave them for the soak (final weight).
Posted on 4/23/18 at 9:38 am to Stadium Rat
quote:
And I always chuckle when I hear someone say that the crawfish sink when they absorb the seasonings. They sink, but it's because the fire is turned off, the water stops boiling meaning the bubbles are not being formed. The rising of the bubbles is what floats the crawfish. Without them the crawfish sink like they do when they're alive.
No.
Posted on 4/23/18 at 10:20 am to Rouge
quote:But they also soak up water, keeping your ratio of water to seasoning the same(or close enough to the same. margin for error is large when talking about 40 quarts of water)
The crawfish and potatoes and mushroom and corn soak in seasoning
The OP is actually right, but people will downvote and disagree to hell and back
We have done this, and the second batch tasted the exact same as the first.
Have you ever noticed that everyone likes the second batch more because it is spicier? Well yeh, because people add additional seasoning without adding water
This post was edited on 4/23/18 at 10:25 am
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