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Started By
Message
Overcooked Crawfish
Posted on 4/12/26 at 8:14 am
Posted on 4/12/26 at 8:14 am
This weekend I attended a local crawfish festival and trying a ton of different crawfish with many different delicious flavors and styles. However more than half of them were overcooked and the tail ripped while trying to peel. Thinking back across the many crawfish boils I've been to throughout my life, many times the crawfish get over cooked and I thought to myself how many times have I had UNDERcooked crawfish? Not once. Why do so many baws struggle with this?
14
Posted on 4/12/26 at 8:15 am to Fishinguy3527
Because you touch yourself.
/thread
/thread
Posted on 4/12/26 at 8:16 am to Fishinguy3527
quote:
Why do so many baws struggle with this?
Because they’re already 3-5 beers deep before the bugs hit the pot
Posted on 4/12/26 at 8:22 am to Fishinguy3527
Because people push the soaking time more these days. When I first started boiling some 30 years ago, we soaked for 15 to ensure they don’t overcook, now with different methods I’ve pushed it to 30 but you gotta be mindful..
Posted on 4/12/26 at 8:22 am to Fishinguy3527
It’s a festival. They gotta keep them hot longer because they don’t cook to order.
Posted on 4/12/26 at 8:23 am to TROLA
15 mins is not enough soaking time, that’s criminal
Posted on 4/12/26 at 8:27 am to soccerfüt
Go back to bed
Posted on 4/12/26 at 8:30 am to Fishinguy3527
Boil for 3
Soak for 6
Dust and steam for 9.
The lafayette way
Soak for 6
Dust and steam for 9.
The lafayette way
This post was edited on 4/12/26 at 8:31 am
Posted on 4/12/26 at 8:32 am to TROLA
quote:
Because people push the soaking time more these days. When I first started boiling some 30 years ago, we soaked for 15 to ensure they don’t overcook, now with different methods I’ve pushed it to 30 but you gotta be mindful..
Soak time doesn’t really matter if you don’t over boil to begin with.
Posted on 4/12/26 at 8:33 am to Fishinguy3527
Overcooking the meat is almost universal. Many have learned that the high temp over required time for seasoning is a problem and try to combat it by adding ice(dilutes) or watering the sides of the pot(inventions have been made for this).
There is a much better way
There is a much better way
Posted on 4/12/26 at 8:35 am to TROLA
Throw ICE in the pot when you go to let them soak
Posted on 4/12/26 at 8:39 am to Fishinguy3527
Was this the world championship in conroe?
Lol at texas thinking they can beat some baw in his backyard in da parish
Lol at texas thinking they can beat some baw in his backyard in da parish
Posted on 4/12/26 at 8:43 am to DustyDinkleman
I drink my arse off when im boiling, that is no excuse.
Anyone who boils especially if your doing a cook off should be able to do both
Anyone who boils especially if your doing a cook off should be able to do both
Posted on 4/12/26 at 8:43 am to Fishinguy3527
Because too many uninformed people use either a timer to boil or they think they have to bring the water back to a boil. There’s too my variances to be able to use either of those as a standard - pot size, burner size, amount of water in the pot, etc.
Keep the fire on until the majority start to float and kill the fire. My pot never comes back to a boil.
Keep the fire on until the majority start to float and kill the fire. My pot never comes back to a boil.
This post was edited on 4/12/26 at 8:44 am
Posted on 4/12/26 at 8:46 am to Fishinguy3527
I really don't think that you can undercook them. I bring it to a boil then cut fire, then add crawfish.
Posted on 4/12/26 at 8:46 am to chalupa
quote:you got a wimpy setup
My pot never comes back to a boil.
Posted on 4/12/26 at 8:54 am to Proximo
quote:
15 mins is not enough soaking time, that’s criminal
Not if you know what you’re doing.
Posted on 4/12/26 at 8:56 am to Fishinguy3527
Slightly under-seasoned crawfish are much better than hard to peel crawfish.
Posted on 4/12/26 at 9:03 am to Tiger Ryno
Dust and steam for 9.
—-blasphemy
—-blasphemy
Posted on 4/12/26 at 9:07 am to Proximo
Depends on how hard the shell is. 20 minutes minimum
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