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Started By
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Recently heard of this funky way of boiling crawfish...thoughts?
Posted on 2/20/18 at 7:35 pm
Posted on 2/20/18 at 7:35 pm
A friend of mine told me this past weekend that his cousin boils the crawfish in regular unseasoned water, than transfers them to a second pot of seasoned room temp water to soak. Perhaps this isn’t breaking news to y’all but it is to me and honestly makes a ton of sense. Can allow soakage without the concern of overcooking. Has anyone tried this with money results?
This post was edited on 2/20/18 at 7:36 pm
20
Posted on 2/20/18 at 7:37 pm to Sampson
Bet they taste like shite.
Posted on 2/20/18 at 7:39 pm to Sampson
yes
and they were delicious
but looked like a helluva hassle
and they were delicious
but looked like a helluva hassle
Posted on 2/20/18 at 7:39 pm to Sampson
Sounds dumb.
Why are people always trying to over think this
Why are people always trying to over think this
Posted on 2/20/18 at 7:40 pm to Sampson
Sounds like a gigantic pain in the arse for not much in return.
Sounds like someone just needs to learn how to control their boil.
Sounds like someone just needs to learn how to control their boil.
Posted on 2/20/18 at 7:40 pm to Sampson
The only way this would be a benefit would be for pumping out batches fast and can't wait for the boil water to cool, soak, and heat back up.
But then you still have one pot soaking and can't use the boiling one until the first batch is done soaking. So it seems pointless.
But then you still have one pot soaking and can't use the boiling one until the first batch is done soaking. So it seems pointless.
This post was edited on 2/20/18 at 7:41 pm
Posted on 2/20/18 at 7:42 pm to Brettesaurus Rex
I mean the only extra step is having one extra pot of water. I agree it sounded ridiculously unnecessary to me but they claim the results are 10\10
Posted on 2/20/18 at 7:43 pm to Sampson
If I'm using 2 pots, I'm doing 3 sacks at once. You can't do that with the method in the OP.
Posted on 2/20/18 at 7:43 pm to TH03
quote:
But then you still have one pot soaking and can't use the boiling one until the first batch is done soaking. So it seems pointless.
That’s a good common sense point I didn’t even think about
Posted on 2/20/18 at 7:45 pm to Sampson
Sounds like no one in this thread has ever eaten the best, most consistent boiled crawfish around from Tony’s Seafood in Baton Rouge. This is how they have been boiling them for 40 years.
Posted on 2/20/18 at 7:47 pm to Martini
Wow been eating their crawfish since I was 5 years old and never knew that. That’s a solid endorsement
This post was edited on 2/20/18 at 7:47 pm
Posted on 2/20/18 at 7:50 pm to Sampson
Next time you are there ask and they will bring you back to see. I’ve eaten thousands of pounds from Tony’s and all taste and peel the exact same. Only difference is size throughout the season but seldom will they boil terribly small one.
Posted on 2/20/18 at 7:52 pm to Martini
Yeah this sounds like a restaurant method. If you have the right equipment, you can do it and keep batches rolling.
It sounds pointless for home boils though. You'd probably need one boil pot and 2 soak pots and then stagger the boils.
It sounds pointless for home boils though. You'd probably need one boil pot and 2 soak pots and then stagger the boils.
This post was edited on 2/20/18 at 7:53 pm
Posted on 2/20/18 at 7:52 pm to Martini
No kidding? Well then I retract my previous statement. Tony’s is damn good.
Posted on 2/20/18 at 8:20 pm to Sampson
I smell propane salesman.
Posted on 2/20/18 at 8:22 pm to Sampson
I’m sure this will get downvoted to oblivion, but is it possible to fry crawfish. As in using oil instead of water?
Is it good or better/is it worse?
Is it good or better/is it worse?
Posted on 2/20/18 at 8:28 pm to Sampson
This is how my dad does it. His crawfish are the best I have had. Although that's because we season more than most of the pussies around here. Also you don't boil crawfish. You boil the water, drop them in, and when it foams cut the heat. Stop boiling them for twenty minutes people. Tired of seeing it.
Posted on 2/20/18 at 8:59 pm to Tigers0891
Meet me somewhere and lets settle this
Posted on 2/20/18 at 8:59 pm to Tigers0891
quote:
You boil the water, drop them in, and when it foams cut the heat. Stop boiling them for twenty minutes people
Yep. I've run out of propane without it even coming back to a boil and they peeled fine.
Posted on 2/20/18 at 10:07 pm to Sampson
I’ve had blue crabs done this way. They were boiled in unseasoned water, basket was strained when they finished and then dumped in a big cooler containing chilled, seasoned water. I didn’t think they’d be any good, but they soaked up all the seasoning instantly and turned out great.
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