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New School or Old School for Crawfish
Posted on 5/9/19 at 2:11 pm
Posted on 5/9/19 at 2:11 pm
There seems to be a lot of people who are now getting into cooking crawfish.
New school - boil in plain water, remove after boiling 5 minutes, then add to an ice chest of seasoned water to soak...
Old school - boil in seasoned water, turn off after boiling for 2 minutes and let soak in same water for 15 minutes.
What say y'all?
New school - boil in plain water, remove after boiling 5 minutes, then add to an ice chest of seasoned water to soak...
Old school - boil in seasoned water, turn off after boiling for 2 minutes and let soak in same water for 15 minutes.
What say y'all?
13
Posted on 5/9/19 at 2:15 pm to blacykaty
I must be old because I've never seen anyone with an ice chest of seasoned water. I've seen people put them in an ice chest and pour a bag of dry seasonings on them and pronounce "wa laa!"
And I just eat a sandwich when I am at those places.
And I just eat a sandwich when I am at those places.
Posted on 5/9/19 at 2:17 pm to blacykaty
quote:
New school - boil in plain water, remove after boiling 5 minutes, then add to an ice chest of seasoned water to soak...
That's not "new school" that's called mild retardation.
quote:
boil in seasoned water, turn off after boiling for 2 minutes and let soak in same water for 15 minutes.
This, but there is no set soak time. You have to look at the crawfish. Taste after 15 minutes, every 5 minutes are so. Taste the smaller ones because they cook faster. When they start sinking back down, is a good time to pull them.
Posted on 5/9/19 at 2:21 pm to blacykaty
quote:
New school - boil in plain water, remove after boiling 5 minutes, then add to an ice chest of seasoned water to soak...
I've never seen this. Do people boil the seasoned water and then tranfer it to an ice chest before putting the crawfish in? Is the water hot or cold? I'm not sure how this makes sense. If you're going to use seasoned water, why not just season the water used for the boil?
Posted on 5/9/19 at 2:24 pm to blacykaty
quote:
Katy, Texas Member since Nov 2009 382 posts
Has to be a troll...
Posted on 5/9/19 at 2:24 pm to blacykaty
My buddy steams the crawfish and then transfers them to a pot w/ seasoned water and soaks them. They turn out damn good.
Posted on 5/9/19 at 2:24 pm to blacykaty
“Old school”, but I boil for less than 2 minutes and I soak for longer than 15.
Posted on 5/9/19 at 2:29 pm to Gris Gris
quote:
Do people boil the seasoned water and then tranfer it to an ice chest before putting the crawfish in? Is the water hot or cold? I'm not sure how this makes sense. If you're going to use seasoned water, why not just season the water used for the boil?
Centuries of cooking, and people have a mild stroke when they decide to "make" crawfish. I mean, do you not season your food as you cook, or do you wait until you through it on the plate, and just dip your fingers in cayenne?
Posted on 5/9/19 at 2:30 pm to Zappas Stache
quote:
My buddy steams the crawfish and then transfers them to a pot w/ seasoned water and soaks them. They turn out damn good.
But that doesn't make sense. He is adding a step, when he could just boil the crawfish and soak. I'm sure it may taste good, but it also tastes good cooking them the right way.
Posted on 5/9/19 at 2:41 pm to blacykaty
Then you have the problem of "New old school" and "Old old school."
"New" Old school: buy powdered seasoning with Chinese red peppers from your purveyor who swears by it.
"Old " Old school: use so many boxes of salt, bag seasoning, liquid seasoning, and a couple bottles of Louisiana cayenne pepper.
Boil crawfish, then soak in the pot until done right.
"New" Old school: buy powdered seasoning with Chinese red peppers from your purveyor who swears by it.
"Old " Old school: use so many boxes of salt, bag seasoning, liquid seasoning, and a couple bottles of Louisiana cayenne pepper.
Boil crawfish, then soak in the pot until done right.
Posted on 5/9/19 at 2:50 pm to BugAC
Zap is trolling you baw 
Posted on 5/9/19 at 2:51 pm to blacykaty
Saw a interesting method that worked well the other day for mass quantities. You get 2 pots, one for boiling and one for soaking (the soaking pot has a burner on low that keeps the water around 155). You can get a batch out every 20 minutes using this method. Cook the potatoes and other stuff add crawfish and by the time the crawfish are done its been around 20 minutes. Move that batch to the soaking pot and start a new batch. Your boiling pot's water never cools down and reaches a boil very quickly.
This post was edited on 5/9/19 at 3:18 pm
Posted on 5/9/19 at 3:00 pm to al_cajun
quote:
Saw a interesting method that worked well the other day for mass quantities. You get 2 pots, one for boiling and one for soaking (the soaking pot has a burner on low that keeps the water around 155). You can get a batch out every 20 minutes using this method. Cook the potatoes and other stuff by the time you add crawfish and the cooking time is done it has been 20 minutes. Move that batch to the soaking pot and start a new batch. Your boiling pot's water never cools down and reaches a boil very quickly.
Christ that sounds bad
Posted on 5/9/19 at 3:01 pm to Fonzarelli
Aren't you the dumbass who comes on here screaming about chackbay and Chinese red peppers?
This post was edited on 5/9/19 at 3:02 pm
Posted on 5/9/19 at 3:02 pm to blacykaty
quote:
New school - boil in plain water, remove after boiling 5 minutes, then add to an ice chest of seasoned water to soak...
Is this "new school" or just sorta fricked up and gross?
Posted on 5/9/19 at 3:02 pm to al_cajun
quote:
Aren't you the dumbass who comes on here screaming about chackbay and Chinese red peppers?
You don't chackbay bro?
Posted on 5/9/19 at 3:12 pm to al_cajun
Nope.
Posted on 5/9/19 at 3:15 pm to lionward2014
This post was edited on 5/9/19 at 3:17 pm
Posted on 5/9/19 at 3:20 pm to al_cajun
I usually have 2 pots going. both are 100 qt. Interesting idea. When I soak, the water does not cool off much. I put into ice chest once soaking is done.
Posted on 5/9/19 at 3:23 pm to al_cajun
quote:
Saw a interesting method that worked well the other day for mass quantities. You get 2 pots, one for boiling and one for soaking (the soaking pot has a burner on low that keeps the water around 155). You can get a batch out every 20 minutes using this method. Cook the potatoes and other stuff add crawfish and by the time the crawfish are done its been around 20 minutes. Move that batch to the soaking pot and start a new batch. Your boiling pot's water never cools down and reaches a boil very quickly.
When you first told me this method you said the first pot only had a little bit of water and the crawfish were basically steamed. What gives?
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