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re: Recently heard of this funky way of boiling crawfish...thoughts?
Posted on 2/21/18 at 3:38 pm to convertedtiger
Posted on 2/21/18 at 3:38 pm to convertedtiger
quote:
How about steaming in pot 1, then soaking in pot 2 filled with warm seasoned water?
By the way, salt does not dissolve much faster in hot water vs room temp. There is only a very small difference in time. Both temps will dissolve salt just fine.
This was my first thought on seeing OP. I would just steam them over boiling them in unseasoned water and then just soak in the seasoned water.
0
Posted on 2/21/18 at 3:42 pm to Sampson
Works good on shrimp....
Posted on 2/21/18 at 3:59 pm to Crawdaddy
quote:Does the porch have a vapor barrier?
It all depends on the humidity level that day.
Posted on 2/21/18 at 5:04 pm to rouxgaroux
quote:
I would like to know how others getting the same results
well stronger concentrations of seasonings will shorten the soak time needed.
Posted on 2/21/18 at 5:23 pm to keakar
Damn Martini stole my thunder. Tony's seafood boils crawfish this way. Can't argue with their consistency.
Posted on 2/21/18 at 7:02 pm to TH03
quote:
Who the frick does this?
Nobody, that dude is an idiot
ETA: I’m referring to poster who TH03 is responding to
This post was edited on 2/22/18 at 8:52 am
Posted on 2/21/18 at 9:50 pm to bigberg2000
They were all kinds of juicy. that’s the biggest improvement I got out of it—def juicer than mine usually are. I can see how this would be a time/$$ saver for commercial boiling but nothing profound enough to convert for at home festivities.
But if anyone else living in Tejas can recommend a readily available boiling seasoning
Besides Zattarains bc it ain’t doing it for me that would be appreciated
But if anyone else living in Tejas can recommend a readily available boiling seasoning
Besides Zattarains bc it ain’t doing it for me that would be appreciated
Posted on 2/21/18 at 10:01 pm to Sampson
You should be able to get Louisiana or slap ya mama at most places. I see swamp dust at some places too.
Posted on 2/21/18 at 10:07 pm to Sampson
Cayenne pepper (big round plastic container), liquid crab boil (big glass bottle), and salt (3-4 big cardboard cylinders)...that's how my Cajun pops does it and it's perfect.
Posted on 2/21/18 at 10:31 pm to windshieldman
quote:
Who the frick does this?
Nobody, that dude is an idiot
Yeah post less.
Posted on 2/22/18 at 6:38 am to Martini
quote:
Yeah post less.
I’ll probably be posting more
Posted on 2/22/18 at 6:53 am to Sampson
quote:
But if anyone else living in Tejas can recommend a readily available boiling seasoning
You can get anything you want on Amazon.
Posted on 2/22/18 at 7:57 am to Sampson
I do zats powder and cayenne during boil then liquid at soak but will experiment with different powders this year. Probably try Louisiana next. There are a few brands available here at HEB. Kroger always has La.
TH do you like slap ya mama?
TH do you like slap ya mama?
Posted on 2/22/18 at 7:59 am to Sampson
quote:
But if anyone else living in Tejas can recommend a readily available boiling seasoning
Swamp Fire is a pretty solid one and you used to be able to get it at Albertsons.
You could give Cajun Land seafood boil from HEB a try as well. If you have one near by.
Posted on 2/22/18 at 8:06 am to Sampson
quote:A juicy crawfish always peels well. And if it is juicy, the spice level is easy to control.
They were all kinds of juicy. that’s the biggest improvement I got out of it—def juicer than mine usually are.
Posted on 2/22/18 at 8:07 am to bigberg2000
quote:
do you like slap ya mama?
I just tried it for the first time a couple weeks ago, but only for some potatoes on the stove top for potato salad and some shrimp. It was fine, but I haven't tried it on crawfish.
Posted on 2/22/18 at 8:29 am to Martini
quote:
This is how they have been boiling them for 40 years.
They sure do.
Buddy of mine know the Pizzolato family pretty well and he boils his this way at home. He swears by this method.
Posted on 2/23/18 at 4:40 pm to LSUFanHouston
Wouldn't it also save propane/$?
Since your boil pot is staying around boil temp, it takes much less propane to get it back up for the next batch whereas the standard way you are cooling and reheating to a boil each time.
Now for just a couple batches it's probably little or no difference in that regard because you also had to boil the seasoning pot beforehand (assuming). I do like the idea as a way of putting more of a buffer bw them getting overcooked.
Since your boil pot is staying around boil temp, it takes much less propane to get it back up for the next batch whereas the standard way you are cooling and reheating to a boil each time.
Now for just a couple batches it's probably little or no difference in that regard because you also had to boil the seasoning pot beforehand (assuming). I do like the idea as a way of putting more of a buffer bw them getting overcooked.
Posted on 2/24/18 at 8:45 am to Tigers0891
quote:
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.
At least you said one thing that's correct.
ETA: when you cut fire, add your corn, mushrooms, sausage, and carrots.
Soak for 30 minutes minimum. They will not be overcooked, your veg will be perfectly seasoned, and you don't need to worry about trying to rapidly cool your pot.
This post was edited on 2/24/18 at 8:49 am
Posted on 2/24/18 at 7:13 pm to X123F45
I prefer a much spicier mushroom. I put mushrooms in at the beginning with my potatoes. They get a little more pep that way. Just the way I like them. Corn and sausage definitely when I cut fire. And most of my soak times are well north of 45 minutes. Soak till they sink and are the right flavor. I could probably get by with less time if I hooked the water up more, but I have little ones eating and prefer a good, juicy, slightly spicy flavor as opposed to lips burning when I bite the tails out.
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