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Message
Pouring lemon/vinegar/Hondashi over cooked crawfish
Posted on 5/13/20 at 11:46 am
Posted on 5/13/20 at 11:46 am
Has anyone done this? Was just reading Isaac Toups's method of boiling crawfish and it otherwise looks similar to what I do, except after he pours the crawfish into the cooler he throws in a mixture of lemon juice/vinegar/Hondashi and mixes it all around. Seems like one of those things that's either an amazing "secret" or an unnecessary way to frick up perfectly good crawfish.
Thoughts?
I hate experimenting too much with crawfish because they're expensive and I already have a legit method, but I'm really tempted to try it this weekend. Maybe I'll divide it into 2 coolers and only try with half.
Thoughts?
I hate experimenting too much with crawfish because they're expensive and I already have a legit method, but I'm really tempted to try it this weekend. Maybe I'll divide it into 2 coolers and only try with half.
7
Posted on 5/13/20 at 11:54 am to Cold Drink
Yeah just do it over a small amount not the whole batch.
Posted on 5/13/20 at 12:02 pm to Cold Drink
quote:
an unnecessary way to frick up perfectly good crawfish.
Posted on 5/13/20 at 12:11 pm to Cold Drink
quote:
I hate experimenting too much with crawfish because they're expensive and I already have a legit method, but I'm really tempted to try it this weekend. Maybe I'll divide it into 2 coolers and only try with half.
Go for it! You might learn something new an awesome. Or it could be a waste. You never know. Traditional crawfish are great, but that doesn't mean it's the only way. I've started using lemongrass, ginger, and cilantro in my boil after trying some of the Viet-style crawfish.
Posted on 5/13/20 at 12:12 pm to Cold Drink
I've had them where after they were poured on the table, we squeezed fresh lemon all over. Was pretty good!
Posted on 5/13/20 at 12:59 pm to Cold Drink
quote:
I hate experimenting too much with crawfish because they're expensive
Been seeing some $1.25/lb signs DTB. Is that cheap enough for your experiments?
Posted on 5/13/20 at 1:13 pm to Cold Drink
quote:
vinegar
Adding vinegar will give your spice more zip which I really like. I have never added after boil but will try next time.
Posted on 5/14/20 at 12:00 am to hungryone
quote:
Been seeing some $1.25/lb signs DTB. Is that cheap enough for your experiments?
I’m not lucky enough to live where I grew up
Posted on 5/14/20 at 7:47 am to Cold Drink
quote:
otherwise looks similar to what I do, except after he pours the crawfish into the cooler
Crawfish are supposed to go on the table.
Posted on 5/14/20 at 9:12 am to Gaston
quote:
Crawfish are supposed to go on the table.
Meh. I pour crawfish in an ice chest when they are done but leave the top off. You can scoop what you want into a tray. When everyone is finished eating and there are plenty left over, i put the lid on. They'll stay warm for a few hours, and taste great for round 2. They are not overcooked or mushy at this point. Granted the top has been off teh ice chest for at least an hour.
Posted on 5/14/20 at 10:11 am to BugAC
quote:
BugAC
Exactly, we have the exact same method
. I throw them in the ice chest so people can bring their tray and grab their own; I don't normally have one big central table set up. The lid us usually up anyway; the crawfish are not sitting in there steaming. I guarantee that everyone here would be happy at my crawfish boil. You can also dump them all on one big table if you're set up that way, and that's perfectly fine too.
This post was edited on 5/14/20 at 10:14 am
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