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re: What Were the F&D Board's All-time Most Controversial Ideas?
Posted on 4/27/15 at 3:28 pm to CBandits82
Posted on 4/27/15 at 3:28 pm to CBandits82
quote:
who the frick seasons the outside? I have never seen this done, I would laugh my arse off if I saw someone season the crawfish in an ice chest on the outside.
I do. And the crawfish taste delicious!
Its a MUCH better method than soaking, which leads to overcooked mushy crawfish.
6
Posted on 4/27/15 at 3:37 pm to joeleblanc
quote:
Its a MUCH better method than soaking, which leads to overcooked mushy crawfish
Soaking does not lead to overcooked mushy crawfish.
Posted on 4/27/15 at 3:37 pm to JasonL79
quote:
Soaking does not lead to overcooked mushy crawfish
sorry but you are incorrect
Posted on 4/27/15 at 3:38 pm to joeleblanc
You're soaking them wrong then.
Posted on 4/27/15 at 3:39 pm to rlebl39
don't feed joe
he is a troll
he is a troll
Posted on 4/27/15 at 3:41 pm to Salmon
quote:
don't feed joe he is a troll
lol not a troll...knowledge is power. i'm trying to pass some of it on
Posted on 4/27/15 at 3:52 pm to joeleblanc
quote:
soaking, which leads to overcooked mushy crawfish.
I don't think I've ever had soaked crawfish that were mushy. I've had some come from an ice chest that were, though.
Posted on 4/27/15 at 4:14 pm to Gris Gris
Soaking doesn't make crawfish mushy. Holding them at too high a temperature for too long makes them mushy. I hate to see crawfish go into an ice chest no matter how they were cooked.
Cooked crawfish need to be cooled down, either by ice in the water, or by spreading them out letting them cool in the air. I don't know why everyone wants piping hot crawfish. Room temperature is fine and I even eat them straight from a refrigerator .
Cooked crawfish need to be cooled down, either by ice in the water, or by spreading them out letting them cool in the air. I don't know why everyone wants piping hot crawfish. Room temperature is fine and I even eat them straight from a refrigerator .
Posted on 4/27/15 at 4:38 pm to Stadium Rat
Strait out the fridge is the best IMO
Posted on 4/27/15 at 4:43 pm to joeleblanc
quote:
Its a MUCH better method than soaking, which leads to overcooked mushy crawfish.
Posted on 4/27/15 at 4:46 pm to Stadium Rat
Exactly.
Kill flame and add ice to cool them down and allow soaking. Makes them juicy, easy to peel, and NOT mushy.
Kill flame and add ice to cool them down and allow soaking. Makes them juicy, easy to peel, and NOT mushy.
Posted on 4/27/15 at 4:46 pm to Stadium Rat
quote:
Soaking doesn't make crawfish mushy. Holding them at too high a temperature for too long makes them mushy. I hate to see crawfish go into an ice chest no matter how they were cooked. Cooked crawfish need to be cooled down, either by ice in the water, or by spreading them out letting them cool in the air. I don't know why everyone wants piping hot crawfish. Room temperature is fine and I even eat them straight from a refrigerator .
No you say? Well the last three times I have had the displeasure of trying to eat crawfish in Baton Rouge from 3 different catering services, ALL of them soaked the crawfish, and ALL of their crawfish were mushy and were unedible for my cultured palate.
Why does cooked crawfish need to be iced down to cool them off? Who wants to eat luke warm crawfish? Again, my palate wants them hot.
To each his own.
Posted on 4/27/15 at 4:48 pm to joeleblanc
Adding ice doesn't make them luke warm, they are still hot when they come out. It just kills the cooking process, which is what makes them mushy.
This post was edited on 4/27/15 at 4:49 pm
Posted on 4/27/15 at 4:55 pm to joeleblanc
quote:
I do. And the crawfish taste delicious!
Its a MUCH better method than soaking, which leads to overcooked mushy crawfish.
Preach
Posted on 4/27/15 at 4:56 pm to rlebl39
quote:
Makes them juicy, easy to peel, and NOT mushy.
Posted on 4/27/15 at 5:03 pm to joeleblanc
quote:Caterers are some of the worst offenders, IMHO. At least the ones that aren't cooking them onsite. They need to cook the crawfish in a large volume, then keep them warm for those that insist on having hot crawfish. Bigger volumes are harder to cool and they put them right into boxes that hold in heat - enough to over-cook the crawfish.
Well the last three times I have had the displeasure of trying to eat crawfish in Baton Rouge from 3 different catering services, ALL of them soaked the crawfish, and ALL of their crawfish were mushy and were unedible for my cultured palate.
Why does cooked crawfish need to be iced down to cool them off?
I'll take lukewarm bugs over over-cooked ones anytime. I experienced this again just Saturday. But it's the heat, not the fact that they're soaked (unless the water is hot enough to continue cooking).
This post was edited on 4/27/15 at 5:08 pm
Posted on 4/27/15 at 5:07 pm to TigerHam85
glad to see we've moved on from boudin casingsPosted on 4/27/15 at 5:09 pm to joeleblanc
quote:
I do. And the crawfish taste delicious!
Why do you think that not seasoning the water, but rather seasoning them on the outside of the shell in an ice chest while they retain hit works well for you?
When I have them done that way, the inside of the crawfish doesn't have flavor. The fat doesn't have seasoning and all I end up with is too much salt and seasoning on my fingers.
Posted on 4/27/15 at 5:17 pm to Gris Gris
I just don't really like dry seasoning like that either. I season food with Tony's or other LA seasoning blends but that's while its cooking. Not on my plate.
Posted on 4/27/15 at 5:30 pm to coolpapaboze
quote:
TIGERLEE's peanut butter gumbo.
That thread was the tits. Quite entertaining.
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