- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Recently heard of this funky way of boiling crawfish...thoughts?
Posted on 2/20/18 at 10:09 pm to Tigers0891
Posted on 2/20/18 at 10:09 pm to Tigers0891
quote:
Stop boiling them for twenty minutes people.
Who the frick does this?
2
Posted on 2/20/18 at 10:11 pm to CroakaBait
quote:
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.
I mean there's virtually no difference between this and using one pot. It soaks in the same spiced liquid for the same amount of time. You just cut out the part where you need to reduce the heat of the boiling pot.
Posted on 2/20/18 at 10:24 pm to TH03
True, but it’s definitely a weird thing to witness if you’ve never seen it before. Your mind’s thinking that this is going to taste like watered down shite, but it comes out tasting just right.
Posted on 2/20/18 at 10:25 pm to CroakaBait
Oh I bet people would have a fit.
"Plain water?! You're doing it all wrong!"
"Plain water?! You're doing it all wrong!"
Posted on 2/20/18 at 10:30 pm to TH03
Definitely. Tension gets high when everyone sees a basket of 4 dozen good crabs being experimented on. Turned out that old baw boiling them knew what he was doing. 
Posted on 2/20/18 at 10:34 pm to Sampson
I boil in the seasoned water, but I heard the two pot method is pretty good too. Sure beats the ice chest and sprinkle method.
Posted on 2/20/18 at 10:57 pm to TH03
quote:
It soaks in the same spiced liquid for the same amount of time
It actually doesn’t. It soaks up the seasoning much, much quicker. The reason crawfish and crabs “soak up” seasoning is they cool to a point that their membranes contract and allow the seasoned water in. This takes time. When you drop them in cool or even cold seasoned water, it happens much faster. But that’s not why restaurants do it. They do it because they can do dozens of sacks with the same pot of seasoned water and save a shite ton of money on seasoning.
From a home stand point, it normally takes me 90 minutes from turning on fire to eating crawfish. This includes heating water, boiling potatoes a bit before adding crawfish, soaking. Using 2 pots, I can knock that almost in half. However, that cuts the shite out of beer drinking time so I don’t do it.
Posted on 2/20/18 at 11:00 pm to Fratigerguy
quote:
The reason crawfish and crabs “soak up” seasoning is they cool to a point that their membranes contract and allow the seasoned water in
But if you cool the pot down to the same temp, there's no difference.
quote:
From a home stand point, it normally takes me 90 minutes from turning on fire to eating crawfish. This includes heating water, boiling potatoes a bit before adding crawfish, soaking. Using 2 pots, I can knock that almost in half. However, that cuts the shite out of beer drinking time so I don’t do it.
Using 2 100+ qt pots, I can do 3 sacks with everything in that amount of time. If you're using one pot just to soak, you won't be able to do a second batch until the first is done soaking.
Posted on 2/21/18 at 12:26 am to Fratigerguy
quote:
But that’s not why restaurants do it. They do it because they can do dozens of sacks with the same pot of seasoned water and save a shite ton of money on seasoning
I figured they did it to get crawfish out faster
Posted on 2/21/18 at 3:47 am to Martini
quote:
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.
Yeah Crawdaddy's in Thibodaux does his this way too. And they're always excellent.
Posted on 2/21/18 at 5:40 am to Sampson
How does that work with veggies, potatoes, sausage, mushrooms, corn, etc....
Posted on 2/21/18 at 5:56 am to CroakaBait
My question would be if the Seasoning is in the pot with cold or warm water how does the Seasoning/salt dissolve? Seems like all the flavors wouldn’t be in the liquid instead seasoning would be sitting in bottom of pot?
Posted on 2/21/18 at 5:59 am to rouxgaroux
My neighbor does it this way and they are fantastic. He used to own a bar and that is how he did it.
Posted on 2/21/18 at 6:51 am to TH03
I've seen a ton of people do it. Crawfish like soft shell crabs when they come out.
Posted on 2/21/18 at 7:46 am to GeauxTigers0107
quote:
Yeah Crawdaddy's in Thibodaux does his this way too. And they're always excellent.
Cajun Claws in Abbeville does it this way, too.
Posted on 2/21/18 at 8:32 am to rouxgaroux
I do mine this way . I boil the seasoned water to mix it all together . I boil my potatoes and corn etc at this time. Then set the pot to the side. Start the clean water pot. By the Time it's ready the other pot is hot but no where near boiling. Boil the crawfish and then soak for 15 min. by the time the next batch is ready to come out of the clear water the first batch is ready to dump in the cooler.
This post was edited on 2/21/18 at 8:33 am
Posted on 2/21/18 at 8:34 am to Epic Cajun
I don't really see this as funky. It cranks out crawfish faster for large scale/businesses if you have enough pots to support it and it's not like boil time is long anyway. Soak is the most important time for seasoning and you cool the water in the boil pot as fast as you can so you don't cook anymore.
I would do it if I had the pots to support it, easy way to make sure you don't overcook and cool em down quick.
I would do it if I had the pots to support it, easy way to make sure you don't overcook and cool em down quick.
Posted on 2/21/18 at 8:56 am to GATORGAR247
quote:
then soak for 15 min
lolwut. If you're not soaking a bear minimum of a half hour I don't want those crawfish.
Posted on 2/21/18 at 9:03 am to Sampson
If you are doing multiple batches this is a great way to go. For one batch you are better off just going with one pot in the traditional manner.
Posted on 2/21/18 at 9:42 am to TH03
quote:
But if you cool the pot down to the same temp, there's no difference.
But you’ve got to see how putting them in cool water they cool much faster than trying to cool boiling water with hot crawfish in it, right?
quote:
Using 2 100+ qt pots, I can do 3 sacks with everything in that amount of time. If you're using one pot just to soak, you won't be able to do a second batch until the first is done soaking.
I mean...I’ve got a 1000 pound pot and can do 1000 pounds faster than you can do 3 sacks. I’m not sure what your point is with that. I’m simply talking about the time required from start to finish with a set amount of crawfish is quicker with 2 pots than it is with 1. Again, I use 1 pot. I don’t use 2. I have, but I don’t do it normally. There is a reason for doing it, and I’d agree with you that when boiling at home there isn’t a lot of reason to do so.
Page 2 of 6
Popular
Back to top
Follow TigerDroppings for LSU Football News