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Started By
Message
re: What's your crawfish boiling recipe?
Posted on 1/27/16 at 11:08 am to Midtiger farm
Posted on 1/27/16 at 11:08 am to Midtiger farm
quote:
I've been to plenty of boils in BR or Nola where the crawfish got to cool while they were soaking.
1
Posted on 1/27/16 at 11:11 am to Midtiger farm
Sprinkle method= Harris county method
Restaurant crawfish is almost always worse then a home boil. Using that as benchmark doesn't help your argument
Restaurants are more worried about price and the sprinkling is cheaper then keep well seasoned water for hundreds of pounds.
quote:
Faster, you can almost keep your water boiling from sack to sack, this is the reason restaurants use it.
Restaurant crawfish is almost always worse then a home boil. Using that as benchmark doesn't help your argument
Restaurants are more worried about price and the sprinkling is cheaper then keep well seasoned water for hundreds of pounds.
This post was edited on 1/27/16 at 11:14 am
Posted on 1/27/16 at 11:17 am to TH03
quote:You don't even know if they are bad.
I mean you can keep defending bad crawfish but it doesn't make it any better than soaking them.
Posted on 1/27/16 at 11:20 am to Midtiger farm
quote:
I'm sure there in a 90 year old cajun man from vermillion parish that has been boiling crawfish for 75 years and now uses the sprinkle method. So What?
You're the one acting like Acadiana is the end all for boiled crawfish.
quote:
Where are the best crawfish you have eaten?
My grandpa's. (R.I.P. Pap)
quote:
Advantages for sprinkle method:
Faster, you can almost keep your water boiling from sack to sack, this is the reason restaurants use it.
So this has nothing to do with taste. I'm not running a restaurant in my back yard.
quote:
The crawfish come out hotter. I've been to plenty of boils in BR or Nola where the crawfish got to cool while they were soaking.
This is the craziest shite I've ever heard really. And I love a good crawfish boil pissing contest. Waaaaaaaaaaaay more than the jambalaya threads.
Posted on 1/27/16 at 11:31 am to Midtiger farm
quote:
The crawfish come out hotter. I've been to plenty of boils in BR or Nola where the crawfish got to cool while they were soaking.
You are so full of shite and have been in this whole thread. For a pot of crawfish to come out cool to the touch after boiling and soaking, you would literally have to have them sitting in the water for 2 hours.
If you can do the sprinkle method and have no seasoning on the outside, then by all means do it. I can honestly say there's nothing more aggravating with eating crawfish than a bunch of seasoning all over the shells. It sucks and that method should never be used at a boil at home.
Posted on 1/27/16 at 11:34 am to Deactived
quote:
BR or Nola
The last two places in all of South LA to eat crawfish.
Posted on 1/27/16 at 11:44 am to Honky Lips
quote:
The last two places in all of South LA to eat crawfish.
There's a few places in BR to get decent ones and tons of places in Nola.
Posted on 1/27/16 at 11:50 am to AlxTgr
If the soak doesn't season them, WHY even boil them in the first place?
Why not just steam them and then season them on the outside like the Yankee that you are?
You use Old Bay, too? Fa crying out loud.
Why not just steam them and then season them on the outside like the Yankee that you are?
You use Old Bay, too? Fa crying out loud.
Posted on 1/27/16 at 11:53 am to GeauxTigers0107
quote:
IMO, seasoning the shells in an ice chest after they're done is for people who don't know how to adequately season the water.
Nope. It has nothing to do with that. People who do the ice chest method don't season the water much, if at all.
Posted on 1/27/16 at 12:01 pm to MightyYat
quote:
Tell me what advantages it gives besides ruining a perfectly good ice chest?
The advantage is that it takes less time than the soak method, but still achieves a good flavor (I didn't say better). With soaking, you are waiting 30 minutes or more after the crawfish are cooked. With ice chest, it's 10-15 minutes.
And yes, it turns the insides of ice chests a nice pink color. Just another reason I stopped using this method.
Wasn't there a thread last year of somebody who basically steams the crawfish in a pot with highly concentrated seasoning in the water?
This post was edited on 1/27/16 at 12:05 pm
Posted on 1/27/16 at 12:04 pm to SUB
Which is absurd. The soak is where the flavor comes from. Not seasoning on the outside.
Posted on 1/27/16 at 12:04 pm to SUB
I'm patient enough to wait an extra 15 minutes for better tails. Especially since I usually wait till the last batch when everyone else is done eating.
Posted on 1/27/16 at 12:07 pm to SUB
quote:
The advantage is that it takes less time than the soak method, but still achieves a good flavor (I didn't say better). With soaking, you are waiting 30 minutes or more after the crawfish are cooked. With ice chest, it's 10-15 minutes.
What's the fricking hurry in your backyard? That's part of the fun of a crawfish boil. Also, crawfish tell you when they're done soaking up the flavor when they sink in the pot. Removing them from the water to steam in an ice chest takes away from that.
quote:
And yes, it turns the insides of ice chests a nice pink color. Just another reason I stopped using this method.
It destroys the ice chest. Eventually they all crack all over the place because they're not meant to hold hot items hence the name ice chest/cooler.
Posted on 1/27/16 at 12:11 pm to SUB
quote:
The advantage is that it takes less time than the soak method, but still achieves a good flavor (I didn't say better). With soaking, you are waiting 30 minutes or more after the crawfish are cooked. With ice chest, it's 10-15 minutes.
Its a crawfish boil, not a race. Im ok with an extra 20 minutes drinking beer with my friends.
Posted on 1/27/16 at 12:32 pm to unclebuck504
Question for everybody in here ... especially the "experts."
Who in here has boiled crawfish PROFESSIONALLY?
Definition: someone PAID MONEY to eat the crawfish that you boiled, and for a FOR PROFIT BUSINESS, not a charity or fundraiser for a school, sports team, etc.
Who in here has boiled crawfish so good that they didn't just get compliments from freinds (not that it doesn't mean yours were actually good), but people actually paid their hard earned money to pay to eat the crawfish that you boiled ... AND came back for more?
Anyone?
Who in here has boiled crawfish PROFESSIONALLY?
Definition: someone PAID MONEY to eat the crawfish that you boiled, and for a FOR PROFIT BUSINESS, not a charity or fundraiser for a school, sports team, etc.
Who in here has boiled crawfish so good that they didn't just get compliments from freinds (not that it doesn't mean yours were actually good), but people actually paid their hard earned money to pay to eat the crawfish that you boiled ... AND came back for more?
Anyone?
Posted on 1/27/16 at 12:34 pm to TH03
quote:
The soak is where the flavor comes from. Not seasoning on the outside.
There is more than one way to skin a cat baw.
quote:
I'm patient enough to wait an extra 15 minutes for better tails
How is this relevant?
quote:
What's the fricking hurry in your backyard?
What does it matter to you? You know, some people only have 1 small pot, and if you have a bunch of people, that pot doesn't really do the job to allow everyone to have some with each batch. Cutting the time in half allows you to get food to everyone instead of you know, 10 people crowded around a small pile of crawfish while the other 25+ people stand around and watch. If you'd have an open mind, you would realize that there is more to it.
This post was edited on 1/27/16 at 12:36 pm
Posted on 1/27/16 at 12:36 pm to unclebuck504
quote:
Who in here has boiled crawfish PROFESSIONALLY?
present
quote:
Who in here has boiled crawfish so good that they didn't just get compliments from freinds (not that it doesn't mean yours were actually good), but people actually paid their hard earned money to pay to eat the crawfish that you boiled ... AND came back for more?
Anyone?
and present
Posted on 1/27/16 at 12:39 pm to Motorboat
That makes two of us, Boat.
Anyone else?
Anyone else?
Posted on 1/27/16 at 12:41 pm to SUB
quote:
Cutting the time in half allows you to get food to everyone instead of you know, 10 people crowded around a small pile of crawfish while the other 25+ people stand around and watch. If you'd have an open mind, you would realize that there is more to it.
I would hope the person would have planned better for their boil. Who has a boil for 35 people and only uses one small pot? A dummy
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