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Started By
Message
re: My crawfish boiling method for the F&DB. Best crawfish you will ever have
Posted on 6/1/12 at 9:22 pm to Carson123987
Posted on 6/1/12 at 9:22 pm to Carson123987
We steam the crawdads and steep them in the seasoning. I'm from south louisiana and I can't tell the difference between our method and boiling them. 
Oh yeah, purge with salt.
Oh yeah, purge with salt.
0
Posted on 6/1/12 at 9:29 pm to Carson123987
I think the concept of entropy is responsible for why the poured on seasonings find their way into the crawfish. The crawfish are hot and the seasonings and their carriers(lemon juice and mustard) are cold. The seasonings enter the crawfish in an attempt to moderate their hot temperature.
BTW I've had them like this about 20 years ago, minus the mustard. My crazy ex bil used to do them like this and they were quite good.
BTW I've had them like this about 20 years ago, minus the mustard. My crazy ex bil used to do them like this and they were quite good.
Posted on 6/1/12 at 9:31 pm to Fight4LSU
quote:Cause he knows what he's doing. I promise it works.
Why would you pour seasoning on the shells after its boiled?
Posted on 6/1/12 at 9:32 pm to Carson123987
quote:
I never understood this until I tasted them. It's just something you have to try to understand. Somehow it seasons the meat perfectly. Everything just distributes evenly. I'll ask my uncle. Y'all just need to try it so you can understand.
quote:No use arguing what you KNOW.
We've boiled every which way, and this one gets the most positive responses. We have neighbors and friends come and they always say it's the best crawfish they've ever had. Can't eat restaurant crawfish after having these.
Posted on 6/1/12 at 9:45 pm to ruzil
quote:
I think the concept of entropy is responsible for why the poured on seasonings find their way into the crawfish. The crawfish are hot and the seasonings and their carriers(lemon juice and mustard) are cold. The seasonings enter the crawfish in an attempt to moderate their hot temperature. BTW I've had them like this about 20 years ago, minus the mustard. My crazy ex bil used to do them like this and they were quite good.
Wow, thanks man. Makes perfect sense.
quote:
No use arguing what you KNOW.
Sorry, bro. Didn't mean to come off like that. Just trying to be convincing.
This post was edited on 6/1/12 at 9:48 pm
Posted on 6/1/12 at 11:02 pm to Carson123987
Sooooo, how do you feel about Johnny's pizza? 
Posted on 6/1/12 at 11:17 pm to Tigerdew
Never had it 
Posted on 6/2/12 at 8:06 am to Carson123987
To each his own on boiling and seasoning crawfish.
My question would be how much juice gets in the head using this method? I have friends that boil using a similar method and little to no juice gets in the head to suck.
My question would be how much juice gets in the head using this method? I have friends that boil using a similar method and little to no juice gets in the head to suck.
Posted on 6/2/12 at 9:40 am to Carson123987
I've went to a couple crawfish boils where they cook them as you described. I'll stick to traditional crawfish.
Posted on 6/2/12 at 9:41 am to Carson123987
quote:
mpty crawfish into an ice chest and add 32 ounces of powdered Louisiana crawfish and crab boil. Then, add about 24 ounces of lemon juice and one 24 oz bottle of mustard. Shake ice chest to distribute all ingredients thoroughly on the crawfish. Let crawfish sit in ice chest for 10 minutes then serve.
christ on a crawfish. I can't imagine that tasting good.
This post was edited on 6/2/12 at 9:42 am
Posted on 6/2/12 at 9:43 am to Carson123987
quote:Nah, I didn't take it wrong. In fact I am in agreement. I just didn't think we'd make any believers of the non-believers.
Sorry, bro. Didn't mean to come off like that. Just trying to be convincing.
Posted on 6/2/12 at 10:01 am to Geauxtiga
The mustard is the part that just makes me think WTF...Though I guess you never know until you try it; however, I will let someone else ruin their sack so I can try one
Posted on 6/2/12 at 10:24 am to Geauxtiga
I have never tasted crawfish that relied on sprinkling shells to be anything other than bland or blindingly hot from putting lips on spice rub to pull meat out of the tails.
If I were to peel a soaked crawfish and a sprinkled crawfish; the soaked tail will have more flavor.
I don't see how entropy can manipulate the nonpermiable membrane of the shell and transfer the spice as efficiently as soaking. Heat will transfer out of the shell into the cooler air (where spice, mustard, lemon is). I don't see how the spice can transfer when the energy exchange is opposite of the location of the spice.
Help me understand the process better, or correct my understanding of the second law of thermodynamics as it relates to crawfish boils.
If I were to peel a soaked crawfish and a sprinkled crawfish; the soaked tail will have more flavor.
I don't see how entropy can manipulate the nonpermiable membrane of the shell and transfer the spice as efficiently as soaking. Heat will transfer out of the shell into the cooler air (where spice, mustard, lemon is). I don't see how the spice can transfer when the energy exchange is opposite of the location of the spice.
Help me understand the process better, or correct my understanding of the second law of thermodynamics as it relates to crawfish boils.
Posted on 6/2/12 at 10:26 am to NimbleCat
There is no way I would try this method on my crawfish. It may be good but I wouldn't want to mess up a sack of crawfish.
Guess I will have to find a cajun crawfish boil to go to so I can test it out.
Guess I will have to find a cajun crawfish boil to go to so I can test it out.
Posted on 6/2/12 at 11:07 am to JasonL79
I like just a 1/2 to a cup of sprinkle when they hit the chest. I cant imagine 32 ounces of powder would not just be errywhere...and salty.
Posted on 6/2/12 at 2:25 pm to Carson123987
The ice chest method gets a lot of hate, but I can attest that if done right, it is awesome.
Posted on 6/2/12 at 2:38 pm to USMCTiger03
quote:
The ice chest method gets a lot of hate, but I can attest that if done right, it is awesome.
Posted on 6/2/12 at 6:25 pm to ruzil
quote:
the concept of entropy is responsible for why the poured on seasonings find their way into the crawfish. The crawfish are hot and the seasonings and their carriers(lemon juice and mustard) are cold. The seasonings enter the crawfish in an attempt to moderate their hot temperature.
that's completely false
if any flavor from the dry season permeates it's due to the steam coming from the crawfish
Posted on 6/2/12 at 9:29 pm to NimbleCat
quote:I'm not exactly sure HOW it works. You may even be over-complicating it. It could be as simple as the seasoning being on your fingers that touch the meat.
If I were to peel a soaked crawfish and a sprinkled crawfish; the soaked tail will have more flavor.
I don't see how entropy can manipulate the nonpermiable membrane of the shell and transfer the spice as efficiently as soaking. Heat will transfer out of the shell into the cooler air (where spice, mustard, lemon is). I don't see how the spice can transfer when the energy exchange is opposite of the location of the spice.
Help me understand the process better, or correct my understanding of the second law of thermodynamics as it relates to crawfish boils.
There has to be more to it than this because it's not gritty and the seasoning isn't visible. HOWEVER, if you don't think it's significant- the amount of seasoning that gets on your fingers- pass 'em in your wife's crack when you get home, you'll see.
Posted on 6/2/12 at 10:18 pm to baytiger
quote:
quote:
the concept of entropy is responsible for why the poured on seasonings find their way into the crawfish. The crawfish are hot and the seasonings and their carriers(lemon juice and mustard) are cold. The seasonings enter the crawfish in an attempt to moderate their hot temperature.
that's completely false
if any flavor from the dry season permeates it's due to the steam coming from the crawfish
That statement is about as bogus as mine.
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