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Started By
Message
What's your boil:soak crawfish ratio?
Posted on 4/3/19 at 1:44 pm
Posted on 4/3/19 at 1:44 pm
I've always had good success with boil 2 soak 10.
20
Posted on 4/3/19 at 1:46 pm to Marciano1
boil 2 minutes
soak 30 or when they sink
soak 30 or when they sink
Posted on 4/3/19 at 1:47 pm to Marciano1
I don't even know what you mean. Do you mean boil for 2 minutes and soak for 10?
If so, no.
I shut off the burner the second it gets to a rolling boil again. Lower the temperature as best I can.
I soak for however long it takes, but no longer than 20-30 minutes. Once they have started to sink I start testing them. That's about it.
If so, no.
I shut off the burner the second it gets to a rolling boil again. Lower the temperature as best I can.
I soak for however long it takes, but no longer than 20-30 minutes. Once they have started to sink I start testing them. That's about it.
This post was edited on 4/3/19 at 1:49 pm
Posted on 4/3/19 at 1:47 pm to Marciano1
Soon as it comes to a rolling boil cut it and soak 20
Posted on 4/3/19 at 1:52 pm to Marciano1
Soak is usually 20 to 30.
Boil around 2-3 and spend that whole soak mixing and cooling the pot
Boil around 2-3 and spend that whole soak mixing and cooling the pot
Posted on 4/3/19 at 1:52 pm to Marciano1
A while back I read on here "Boil till they float and soak till they sink"
Have been going with that and has worked out for me. I generally look for steam coming from edges of lid and check for floating.
Have been going with that and has worked out for me. I generally look for steam coming from edges of lid and check for floating.
Posted on 4/3/19 at 1:53 pm to Marciano1
I usually don't even get to a full rolling boil. When it starts to simmer I'm cutting the heat. My soak time is usually 20-30 min but I start tasting at 15.
Posted on 4/3/19 at 1:59 pm to Marciano1
Boil 2-3 minutes, soak 30
Posted on 4/3/19 at 2:11 pm to TH03
3:50
Posted on 4/3/19 at 2:11 pm to Marciano1
When they float : When they sink
This post was edited on 4/3/19 at 2:12 pm
Posted on 4/3/19 at 2:12 pm to Marciano1
4/20
Posted on 4/3/19 at 2:28 pm to Marciano1
I've always boiled for 4, soaked till they taste good.
Posted on 4/3/19 at 2:32 pm to SmokedBrisket2018
quote:
I've always boiled for 4
I am not knocking anyone's methods here at all, but trust me, this is not necessary.
The second it is boiling again you can shut it off.
To me the worst two things you can do is either over boil or under soak.
They are cooked by the time the pot gets back to a boil. No need to cook them any longer than that.
Posted on 4/3/19 at 2:37 pm to Fun Bunch
quote:
I am not knocking anyone's methods here at all, but trust me, this is not necessary.
No I understand. And look, I have been doing it this way my whole life. Never had issue with being overcooked.
I also don't know if my definition of boil is the same as others.
I went to someone else's boil last Friday and he said "I cut the fire off when it starts to boil". But to me the water was "boiling" for a good 3 minutes when he cut the fire off.
ETA: I start my timer when I see a little bubble start. I don't start my timer when it's rolling.
This post was edited on 4/3/19 at 2:40 pm
Posted on 4/3/19 at 2:45 pm to SmokedBrisket2018
Ok that makes sense.
Posted on 4/3/19 at 3:36 pm to Marciano1
Depends on your crawfish, so a definite time can't be stated.
I had to soak some rather large crawfish for almost 45 minutes the other day. they probably could have soaked more, but i was up against the serving clock. Still tasted awesome.
I had to soak some rather large crawfish for almost 45 minutes the other day. they probably could have soaked more, but i was up against the serving clock. Still tasted awesome.
Posted on 4/3/19 at 4:04 pm to Marciano1
Boil 4 soak 25
Posted on 4/3/19 at 4:13 pm to djangochained
quote:mush.
Boil 4 soak 25
oonce it starts puffing steam, cut.
This post was edited on 4/3/19 at 4:14 pm
Posted on 4/3/19 at 4:16 pm to Marciano1
My method is to over complicate something so simple
Posted on 4/3/19 at 4:26 pm to Motorboat
quote:
Depends on your crawfish, so a definite time can't be stated.
Correct answer.
Early in the season when the shells are soft, they just need a boil or a couple minutes at the most. As the crawfish shells get harder when the water warms up, you may need to boil them up to 5-7 minutes to get them to peel right.
Just fish one out and peel it. If it peels well and the meat is soft enough, stop the boil and soak until they take on the spice you like. No need to make this harder than it is as someone already mentioned.
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