re: Recently heard of this funky way of boiling crawfish...thoughts?

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than transfers them to a second pot of seasoned room temp water to soak

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uhh cold crawfish? hard pass.

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uhh cold crawfish? hard pass.

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Do you think crawfish that just came out of boiling water will become "cold" after soaking in room temp water for 15 minutes?

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I understand what you are saying but the water is cooler so you don't have to wait as long. When you go from boiling to soaking 30 min is minimum. But going from boiling water to warm water they soak up the seasob pretty quick.

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This doesn't sound right, I would like to attempt it myself, but I just don't have the setup or easy access to crawfish.

In normal cooking of meat, you are better off adding boiling water to boiling water instead of room temp water. Tightens up the meat and restarts the cooking process and less flavor is absorbed. I don't think cooling off the tails faster provides a substantial savings in time to add flavor to meat, just helps considerably in stopping the cooking process.

It may not sound right but when the crawfish cool they draw in the cooler liquid.

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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.

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there is a caterer here that does it the way the OP described. Great crawfish

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it doesn't.
Again, stop overthinking boiled crawfish. Its a simple thing to do and get right.

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I imagine restaurants that are doing this method are cooking those items in seperate pots.

But you are right about overthinking it.

Put water in pot
Put pot on burner, turn on fire
Put seasoning in pot
When bubbles just begin forming, add potatoes
When roaring boil occurs, drop in everything else but corn
When roaring boil reappears, start your clock for 6 minutes.
After 6 minutes, cut fire, add corn, start your clock for 24 min.
Pull out of pot and eat.

My big pot takes about 30 min to get to roaring boil. All done within 75 min I'm eating. I start rinsing them about 30 min before I put the fire on. So that gives me 1 hr 45 min of beer time before I start eating, which is good.

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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.

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Right my whole point was at home boiling. Using 2 pots, it's faster to boil in both than to do this soak pot method.

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. I agree it sounded ridiculously unnecessary to me but they claim the results are 10\10

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Rarely ever hear someone say their crawfish sucks

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Bet they taste like shite.

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Yeah, you're not getting it.

The commercial guy I know boils in clean water then soaks in spicy water that is at 160 F.