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Started By
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re: sticks of butter in crawfish boil pot?
Posted on 5/29/09 at 11:28 am to bayoudude
Posted on 5/29/09 at 11:28 am to bayoudude
quote:Yeah, I've definitely tried this out on a few occasions. That makes more sense to me than does using butter.
Now I am guilty of putting a little olive oil in my boiled shrip to loosen the shells.
0
Posted on 5/29/09 at 11:28 am to Po Pimp
Its freaking almost June people. There are no crawfish that are easy to peel right now. Especially pond crawfish. Like I said previously, I never ran traps through high school and I never boil soooo. Take it for what its worth. I live in Ms. now and these people boil like many do around B.R. and NOLA. Lets just say I am friends with one of the popular places to eat crawfish around here and at a engagement party I boiled next to him and without anyone knowing we did a test with seperate batches on seperate tables. He lost.
Posted on 5/29/09 at 11:29 am to displacedportcityboy
it's good for wasting a stick of butter.
If you cook them correctly you don't need butter, or ice to soak.
If you cook them correctly you don't need butter, or ice to soak.
Posted on 5/29/09 at 11:29 am to HebertFest08
Does using butter change the flavor of the crawfish much?
Posted on 5/29/09 at 11:30 am to Po Pimp
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Posted on 5/29/09 at 11:30 am to HebertFest08
I am not saying everyone's crawfish sucks. But, don't critcize my way. Its been done this way in Acadia for years. Before most people knew that people farmed crawfish. By the way always get pond if you can....
Posted on 5/29/09 at 11:31 am to el tigre
quote:
el tigre
How are you so perfect at so many things?
Posted on 5/29/09 at 11:34 am to rondo
i pour a 6 pack of beer in the pot to boil the crawfish in...
Posted on 5/29/09 at 11:35 am to rondo
This thread is just like a jambalaya thread. Everyone knows....
Chicken or pork...that is the question..
Chicken or pork...that is the question..
Posted on 5/29/09 at 11:38 am to Big Pun
quote:
just so u don't pour your seasoning on top after it's finished.
I don't understand why people don't do this. That's the only way you get to taste the seasoning.
Pop the tail off and suck the meat out with you mouth and all the season right there in the mouth.
Unless your a pussy and can't handle a little hotness.
Posted on 5/29/09 at 11:43 am to HebertFest08
from acadia parish also.. and
butter works.... plain and simple.
butter works.... plain and simple.
Posted on 5/29/09 at 11:44 am to HebertFest08
quote:
By the way always get pond if you can....
I'm callin' BS here.
Basin ALWAYS beats pond.
Posted on 5/29/09 at 11:44 am to choupiquesushi
I've always used butter and definitely pour seasoning on them in the ice chest.
Posted on 5/29/09 at 11:45 am to Gumbo Gut
I saw the guy at Sammy's putting butter in after the boil was over and he was starting the soak. I have never done it, but Sammy's has some damn good crawfish.
Posted on 5/29/09 at 11:45 am to Gumbo Gut
just do whatever works for you! I use the butter trick, I use the ice, I purge mine in salt, hell i even use the vinegar trick too. Everyone boils differently. Just do what you feel comfortable with.
Anyone heard of the mustard trick? Now that one works I swear to god!
Anyone heard of the mustard trick? Now that one works I swear to god!
Posted on 5/29/09 at 11:45 am to poule deau
quote:
Basin ALWAYS beats pond.
It's personal preference, basically you're going to like what you grew up eating.
Posted on 5/29/09 at 11:46 am to 8thyearsenior
don't forget your latex gloves and always pull out the poop shoot.
Posted on 5/29/09 at 11:49 am to Coast Tiger
quote:
I use the butter trick, I use the ice, I purge mine in salt,
I agree. I empty sack into ice chest, wash, purge with salt.
Never used butter but will try it next time. I also pour seasoning on top at soak time and use ice. So what of it?
Posted on 5/29/09 at 11:49 am to Gumbo Gut
quote:
definitely pour seasoning on them in the ice chest.
When you are doing a catering job where you have to cook thousands of pounds that's the only way to do it. It would take forever to season the water and you would have to change it out too much.
ETA: but they also use season made specifically for this
This post was edited on 5/29/09 at 11:53 am
Posted on 5/29/09 at 11:49 am to yellowfin
I've seen butter used, not sure if it makes much of a difference or not. I use ice, too, but that might be futile given the thermodynamics (nerd).
Purging just kills all the weak ones before they go in the pot. I just rinse them a few times when they're in the washtub.
Purging just kills all the weak ones before they go in the pot. I just rinse them a few times when they're in the washtub.
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