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Posted on 4/12/26 at 9:20 am to Proximo
quote:
15 mins is not enough soaking time, that’s criminal
That is criminal. Someone should call ICE.
Posted on 4/12/26 at 9:30 am to Fishinguy3527
Boil time should be proportional to the size of the crawfish
Posted on 4/12/26 at 9:54 am to skuter
Have a noisy loud burner
bring water to full boil
add crawfish
bring water back to boil crawfish float
3 minutes at boil temp to kill microbes
ice to drop temperature, steam inside shell condenses, craw fish sinks
immediately lift out basket and spread crawfish on table to cool and eat.
other tips.
taste the boil solution for salt, seasoning adequacy
squeeze the lemons, do not boil the peel
do not boil sausage with crawfish unless you prefer them greasy
Do not put the hot crawfish out of the pot into an ice chest. That is a frequent cause of over cooking
My favorite burner was made out of 3/8 inch stainless steel plate in the Monsanto machine shop in 1965. Boil pot was a stainless steel washing machine tub with a plate welded over the bottom center
bring water to full boil
add crawfish
bring water back to boil crawfish float
3 minutes at boil temp to kill microbes
ice to drop temperature, steam inside shell condenses, craw fish sinks
immediately lift out basket and spread crawfish on table to cool and eat.
other tips.
taste the boil solution for salt, seasoning adequacy
squeeze the lemons, do not boil the peel
do not boil sausage with crawfish unless you prefer them greasy
Do not put the hot crawfish out of the pot into an ice chest. That is a frequent cause of over cooking
My favorite burner was made out of 3/8 inch stainless steel plate in the Monsanto machine shop in 1965. Boil pot was a stainless steel washing machine tub with a plate welded over the bottom center
Posted on 4/12/26 at 10:00 am to Tiger Ryno
Worst way
Posted on 4/12/26 at 10:08 am to Fishinguy3527
I see many people over boil all of them...crabs, crawfish, shrimp
All of these things cook super quick. 1 minute max when crawfish come to rolling boil. Soak for 30 minutes or so
Never have I gotten sick and never have they ben over cooked. The seasoning, salt, retained heat in pot kills off anything people might think would survive.
All of these things cook super quick. 1 minute max when crawfish come to rolling boil. Soak for 30 minutes or so
Never have I gotten sick and never have they ben over cooked. The seasoning, salt, retained heat in pot kills off anything people might think would survive.
Posted on 4/12/26 at 10:12 am to Proximo
quote:
15 mins is not enough soaking time, that’s criminal
Why? That's all I've ever soaked them
Posted on 4/12/26 at 10:15 am to GoAwayImBaitn
It’s not complicated. It depends a tiny bit of time of year and hardness of shell, but my rule of thumb is: bring to rolling boil, dump crawfish in, when I see bubbles starting to form again I cut the fire, I start tearing after 25 or so minutes. I never time anything and have perfect crawfish every time. One thing I do notice people do that is a BIG no no is put crawfish in a cooler after cooking, they just continue cooking and turn to mush.
Posted on 4/12/26 at 10:16 am to CenlaLowell
quote:
Why?
It’s not long enough. I do 30 minimum and that’s only for kids and old people. 45 is normal batches and I don’t mind letting my trays go to an hour. Soaking is the most important part of a boil. Don’t go cheap on it.
Posted on 4/12/26 at 10:38 am to FournetteForEver7
quote:
Throw ICE in the pot when you go to let them soak
The better method is about 10 pounds of cased sausage frozen. It doesn't dilute the flavor nor does it soak in seasoning.
Posted on 4/12/26 at 10:38 am to Fishinguy3527
quote:Don't eat the dead ones...
Overcooked Crawfish
Posted on 4/12/26 at 10:39 am to Fishinguy3527
Soaking is just that...SOAKING.
Do NOT soak at cooking temperature. If the water is cooler, cooking stops and all that is happening is contraction. As the crawfish cool, it creates a sucking in of the flavor/spices.
Great shakers will have 2 pots...one boiling, the remove and place in soaker pot which is seasoned cooler water.
Many dont have the time or knowledge. So season the gell out of the water, boil till they float, cut heat completely, let soak a short time, and dust into ice chest...etc
Thats what restraints usually do, simply for speeding up customer service
Do NOT soak at cooking temperature. If the water is cooler, cooking stops and all that is happening is contraction. As the crawfish cool, it creates a sucking in of the flavor/spices.
Great shakers will have 2 pots...one boiling, the remove and place in soaker pot which is seasoned cooler water.
Many dont have the time or knowledge. So season the gell out of the water, boil till they float, cut heat completely, let soak a short time, and dust into ice chest...etc
Thats what restraints usually do, simply for speeding up customer service
Posted on 4/12/26 at 10:48 am to Fishinguy3527
Some guys simply can’t understand the difference between the boiling temperature of water and the doneness temperature of crawfish.
Posted on 4/12/26 at 10:56 am to Havoc
I've gotten to the point where, depending on the urgency to feed folks (If I've paid for all the crawfish, then you're on my personal timeline and beer drinking, dammit), I won't even "boil" the crawfish.
This time of the year, I get the pot to a hard rolling boil, put them things in, immediately kill the fire and let sit there for even 40-45 minutes.
Real early in the year, like February, it's more like a 20-30 minute slow cook and soak, because the shells are very soft and don't want to overcook. I also taste periodically as they're doing the slow cook & soak, to ensure they've absorbed enough seasoned juice but are not being overcooked.
Need headsucking to be of maximum pleasure...as she always says.
This time of the year, I get the pot to a hard rolling boil, put them things in, immediately kill the fire and let sit there for even 40-45 minutes.
Real early in the year, like February, it's more like a 20-30 minute slow cook and soak, because the shells are very soft and don't want to overcook. I also taste periodically as they're doing the slow cook & soak, to ensure they've absorbed enough seasoned juice but are not being overcooked.
Need headsucking to be of maximum pleasure...as she always says.
Posted on 4/12/26 at 10:59 am to FournetteForEver7
quote:
Throw ICE in the pot when you go to let them soak
Dilute the water with more water?
Maybe you should go with freezing water in 2 liter plastic bottles and drop those in. Microplastics might leach, but coonasses will likely die from obesity and/or heart disease first so frick it.
Posted on 4/12/26 at 11:03 am to Willie Stroker
Frozen corn to lower the temp.
Posted on 4/12/26 at 11:06 am to Jon Ham
quote:
Frozen corn to lower the temp.
Fresh corn is so much better though. I use frozen snow crab legs and my pot has a built in rim sprayer that pulls it down pretty quick. I use a paddle with a built in thermometer to tell when it gets into soaking range.
Posted on 4/12/26 at 11:10 am to Fishinguy3527
If they throw them in an ice chest with the lid down to keep them hot, they are continuing to cook also
Posted on 4/12/26 at 11:18 am to DustyDinkleman
quote:
Because they’re already 3-5 beers deep before the bugs hit the pot
3-5?
That’s rookie numbers. I’m not boiling till I’m at least a 12 pack deep.
Posted on 4/12/26 at 11:19 am to Fishinguy3527
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