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re: Malcom Reeds How to boil crawfish
Posted on 3/20/20 at 10:41 am to Epic Cajun
Posted on 3/20/20 at 10:41 am to Epic Cajun
quote:
As soon as it's boiling, I shut off the heat. Add frozen corn and then soak with the lid off until the crawfish sink.
Same. As soon as it comes to a boil, shut off, hose down outside of the pot thoroughly, add frozen corn or any other frozen stuff. Let sink.
Always comes out fine.
0
Posted on 3/20/20 at 11:17 am to austin2015
i've cooked 7 times this year with the same method and they are perfect every time. it's hard to screw up crawfish
Posted on 3/20/20 at 11:32 am to austin2015
Kevin Belton's recipe uses two pots, but one is not seasoned much for the boiling, and the other soaking pot is seasoned. Boil in the lightly seasoned, then put in soaker pot for seasoning. I guess you'll save some on not having to season both.
Posted on 3/20/20 at 11:33 am to austin2015
watched video and that was way too much work, so i'll tell yall what i do.
bring water to boil. drop crawfish. wait for steam/gets back to rolling boil, then start 5 minute timer. after 5 minutes cut the heat and soak for 15. pull out and dump in ice chest, but DO NOT LEAVE THE LID CLOSED.
steaming is what will destroy crawfish.
this is all in my experience.
eta: after reading yall responses it looks like we all do something relatively similar.
where i've had mixed results is with small crawfish. medium and large do well with my plan, but small tend to fall apart.
bring water to boil. drop crawfish. wait for steam/gets back to rolling boil, then start 5 minute timer. after 5 minutes cut the heat and soak for 15. pull out and dump in ice chest, but DO NOT LEAVE THE LID CLOSED.
steaming is what will destroy crawfish.
this is all in my experience.
eta: after reading yall responses it looks like we all do something relatively similar.
where i've had mixed results is with small crawfish. medium and large do well with my plan, but small tend to fall apart.
This post was edited on 3/20/20 at 11:35 am
Posted on 3/20/20 at 11:56 am to austin2015
Might have to give this a try
Posted on 3/20/20 at 2:30 pm to Epic Cajun
quote:
I use one pot, and don't boil them for 3 minutes. As soon as it's boiling, I shut off the heat. Add frozen corn and then soak with the lid off until the crawfish sink.
That's pretty much what I do. I put them in once it's up to a boil. Bring it back to a light boil and then immediately turn of the heat and like you, add the corn.
Posted on 3/20/20 at 2:50 pm to donRANDOMnumbers
quote:Cut the boil time, you don't need the 5 minutes of boiling.
where i've had mixed results is with small crawfish. medium and large do well with my plan, but small tend to fall apart.
I don't know about you guys, but I've never had undercooked crawfish
They cook very fast, like shrimp.
Posted on 3/20/20 at 7:04 pm to Epic Cajun
Never have. That’s why I don’t bother to boil and give them a longer soak without needing ice.
Posted on 3/20/20 at 8:41 pm to NOLAGT
Does anyone else get irrationally triggered reading how other people boil their crawfish? 
I’m not saying mine are the best, but mine are the best.
I’m not saying mine are the best, but mine are the best.
Posted on 3/21/20 at 8:04 am to Fratigerguy
quote:
Does anyone else get irrationally triggered reading how other people boil their crawfish?
The only thing that really bothers me is when I see people boiling their crawfish in a rolling boil for several minutes, and then don’t want to soak “because they will be overcooked” (not looking at my FIL or anything...)
Posted on 3/22/20 at 11:35 am to austin2015
If anyone is reading, please don't put butter in your pot.
Posted on 3/22/20 at 4:36 pm to Chicken
I like to use the frozen corn to stop the cooking, but I have it in a sack, so I can pull it after a few minutes. Taste for spice and set aside. Over cooked and over seasoned corn is not my goal.
Posted on 3/22/20 at 5:28 pm to donRANDOMnumbers
quote:
where i've had mixed results is with small crawfish. medium and large do well with my plan, but small tend to fall apart.
Small/Med - Cut fire at hard simmer/rolling boil
Med/Midseason - 3 min @ rolling boil
Large/Tough Late Season - 5 min @ rolling boil
quote:
If anyone is reading, please don't put butter in your pot.
4 oz of vegetable oil will be unnoticeable and serve same purpose as far as peeling easy
Posted on 3/22/20 at 9:18 pm to austin2015
Posted on 3/22/20 at 10:04 pm to austin2015
Lots of restaurants use this method
Posted on 3/23/20 at 10:46 am to Good Times
quote:I used to throw in ice to cool it down but stopped worrying about it all together. I don't think you can lower the temp enough to make a difference.
I like to use the frozen corn to stop the cooking,
I boiled two sacks a few weeks back and had no overcooking issues despite not attempting to cool pot down.
I believe the key is having a good enough burner that is capable of quickly bringing the water back to a boil after you put the crawfish in. If your burner sucks and it take a while to bring it back to a boil, you run the risk of overcooking
Posted on 3/23/20 at 11:03 am to austin2015
What does the butter do?
Posted on 3/23/20 at 1:40 pm to kengel2
And I'm confused...the recipe he puts on the screen says "for 40 gallons of water"...and that sure as hell ain't much bigger than a 80 qt pot he's using. Half full, that's 10 gallons of water...WTH? Am I missing something?
Posted on 3/23/20 at 2:08 pm to AlxTgr
quote:
What does the butter do?
some people claim that it makes them easier to peel but its bullshite, it does nothing.
Posted on 3/23/20 at 5:58 pm to Gaston
I mean I bet they are good but I’m not going through the trouble
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