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Started By
Message
What temp do you NEED to get crawfish up to?
Posted on 4/1/22 at 9:49 am
Posted on 4/1/22 at 9:49 am
Say if you don’t want to get them back to a full rolling boil…is there a lower temp that’s acceptable as far as food safety and tail texture goes?
11
Posted on 4/1/22 at 9:52 am to Gaston
quote:
Say if you don’t want to get them back to a full rolling boil
Why?
quote:
is there a lower temp that’s acceptable as far as food safety and tail texture goes?
Why waste effort measuring this and monitoring?
Posted on 4/1/22 at 9:54 am to Gaston
For food safety, the length of time would also matter, but probably around 150. I don't think that would be a pleasant texture, but I haven't tried it and don't plan on it.
Posted on 4/1/22 at 9:57 am to LSUBoo
Yea, 150 is good for soak. Somewhere 175-190 at peak?
This post was edited on 4/1/22 at 9:58 am
Posted on 4/1/22 at 9:58 am to Gaston
if you are soaking them for awhile they will cook enough.
i run the heat until i see a soft boil and cut it.
Never in my life have i seen undercooked crawfish but ive seen a lot mushy overcooked ones
i run the heat until i see a soft boil and cut it.
Never in my life have i seen undercooked crawfish but ive seen a lot mushy overcooked ones
Posted on 4/1/22 at 9:59 am to Gaston
sous vide crawfish 
Posted on 4/1/22 at 10:00 am to Gaston
You can eat them raw, so anything above that would be fine I suppose.
Posted on 4/1/22 at 10:04 am to Gaston
Having cooked hundreds of thousands of pounds of crawfish, I think you could do this, but they are going to take a long time cook and soak properly.
145 seems like the temp to bring shellfish to safe cooking temp
145 seems like the temp to bring shellfish to safe cooking temp
Posted on 4/1/22 at 10:08 am to CoachChappy
quote:
You can eat them raw
They’re grabby little bastards.
Posted on 4/1/22 at 10:09 am to Deep Purple Haze
quote:
sous vide crawfish
Nah...baw.
Screaming hot and fast with just sea salt and freshly cracked black pepper.
Posted on 4/1/22 at 10:09 am to Gaston
Your scientists were so preoccupied with whether or not they could, they didn’t stop to think if they should.
Posted on 4/1/22 at 10:23 am to Dire Wolf
quote:
i run the heat until i see a soft boil and cut it.
same here
Posted on 4/1/22 at 10:30 am to Deep Purple Haze
quote:
sous vide crawfish
great and original idea
Posted on 4/1/22 at 10:36 am to Deep Purple Haze
don't forget the reverse sear.
we're gonna need a bigger grill.
we're gonna need a bigger grill.
Posted on 4/1/22 at 10:40 am to PerplenGold
just use the air fryer 
Posted on 4/1/22 at 11:10 am to Gaston
I'm curious what you are trying to accomplish here.
Once you get the pot to a roiling boil, a minute or two at most is all you need before shutting off to begin soak.
Why do you not want to get them there?
Once you get the pot to a roiling boil, a minute or two at most is all you need before shutting off to begin soak.
Why do you not want to get them there?
Posted on 4/1/22 at 11:18 am to LSUFanHouston
This is a general question, like if you ran out of propane. What temperature would be enough to not worry.
Posted on 4/1/22 at 11:42 am to Gaston
quote:
This is a general question, like if you ran out of propane. What temperature would be enough to not worry.
Honestly, I don't know.
I don't even have a temp gauge in my pot (unlike when I am frying).
Posted on 4/1/22 at 11:49 am to Dire Wolf
quote:
i run the heat until i see a soft boil and cut it.
I run the heat until they float. Many times the water doesn't return to a boil.
quote:
This is a general question, like if you ran out of propane. What temperature would be enough to not worry.
If they float you are good. I have never checked any temps when boiling crawfish.
This post was edited on 4/1/22 at 11:50 am
Posted on 4/1/22 at 12:23 pm to LSUFanHouston
quote:
I'm curious what you are trying to accomplish here.
Once you get the pot to a roiling boil, a minute or two at most is all you need before shutting off to begin soak.
Why do you not want to get them there?
If you can cook them at a lower temp (ie don't bring them back up to a boil), you can soak them for longer without fear of over cooking them.
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