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Message
re: Crawfish Cooking Advice
Posted on 5/19/13 at 9:29 am to MikeTh3Tiger
Posted on 5/19/13 at 9:29 am to MikeTh3Tiger
It is SOOOOOO easy. And before any of you try to discredit me, the owner of 2 locations of a Crawfish restaurant was here last night...(kids swimming) He does between 30 and 50 sacks per nite at each place.
do the whole prep crap (wash, seasonings, water to boil)
Put crawfish in boiling water, wait for the crawfish to start floating, take crawfish out and place into ice chest and season more (not a ton, but a little sprinkle of your fav).....then serve.
There are other ways that work and I have used then for 20+ years, but once I stopped being hardheaded and listened to the professional, I have never looked back.
do the whole prep crap (wash, seasonings, water to boil)
Put crawfish in boiling water, wait for the crawfish to start floating, take crawfish out and place into ice chest and season more (not a ton, but a little sprinkle of your fav).....then serve.
There are other ways that work and I have used then for 20+ years, but once I stopped being hardheaded and listened to the professional, I have never looked back.
This post was edited on 5/19/13 at 9:39 am
3
Posted on 5/19/13 at 9:45 am to the LSUSaint
That's not how Tonys does it. Never been a fan of ice chest method. Boiling crawfish and gumbo are a lot alike. Ask a hundred people and you'll get hundred different answers, but most are good and you have a few that suck. Like sprinkling seasoning in ice chest. 
I keed, I keed.
Motorboat's family stole my method for their seafood restaurant, check page 1.
I keed, I keed. Motorboat's family stole my method for their seafood restaurant, check page 1.
Posted on 5/19/13 at 10:29 am to the LSUSaint
Folks make everything more difficult. Never needed ice. Why? Never had them crumble apart. One thing I hate is when eating them at a place sometimes they try to do to many and never get the water rolling boil and they don't get that bright red color.
Posted on 5/19/13 at 10:42 am to BIG Texan
Whoa whoa guys! I did not mean to ice them. They put em the ice chest to bring them into the serving area. And off a customer asks for extra hot, they have some that are seasoned after.
He teaches them how to judge when the majority of batch is floating. That's it. It takes the timers and all other vs outta the kids hands.
Just try it with a batch once. Simple as can be.
Btw...old method...put the crawfish into boiling and place lid. Sit with beer and friends till steam escapes lid. Time 3 minutes and cut heat. Soak em if you like for more seasinig but not necessary more than a couple mins
He teaches them how to judge when the majority of batch is floating. That's it. It takes the timers and all other vs outta the kids hands.
Just try it with a batch once. Simple as can be.
Btw...old method...put the crawfish into boiling and place lid. Sit with beer and friends till steam escapes lid. Time 3 minutes and cut heat. Soak em if you like for more seasinig but not necessary more than a couple mins
Posted on 5/19/13 at 10:53 am to Tino
quote:
Does spraying water on the outside if the pot help at all?
Yes, cooling the batch quickly is the difference between good and bad crawfish, but people are hardheaded when it comes to this shite.
Telling them they are cooking wrong is like calling their grandpappy a pussy.
Posted on 5/19/13 at 11:10 am to TheDrunkenTigah
Anyone use a copper worm to cool the pot? You hook the worm to your garden hose and have the other end on another hose that goes to the street or ditch.
Cools it down quickly, no watering down the boil, and the water goes exactly where you put the hose.
You can so add in another copper worm inside an ice chest full of ice. placing it before the pot it will create a even larger temperature differential.
Watch out for the kids when the water comes out the hose end after going to through the pot it's scalding hot.
Cools it down quickly, no watering down the boil, and the water goes exactly where you put the hose.
You can so add in another copper worm inside an ice chest full of ice. placing it before the pot it will create a even larger temperature differential.
Watch out for the kids when the water comes out the hose end after going to through the pot it's scalding hot.
Posted on 5/19/13 at 11:11 am to Trout Bandit
Only read the 1st page so far.
I agree with this.
quote:
When if comes to boiling crawfish MB actually does know what he's doing. Ice isn't necessary.
I agree with this.
Posted on 5/19/13 at 11:21 am to JasonL79
Save Powerade or Gatorade bottles. Freeze water inside the bottles with cap on. Throw them in to chill water and no dilution takes places. Use your brains ppl. 
Posted on 5/19/13 at 12:20 pm to eng08
quote:
Anyone use a copper worm to cool the pot?
I've heard of a few crawfish/seafood markets that use this but I've never seen it done before. Seems pretty cool if it works which from your post it sounds like it does (i.e. hot water coming out the other side).
Posted on 5/20/13 at 11:05 am to the LSUSaint
quote:
place into ice chest and season more
Must be in Texas. This is not the correct way to cook crawfish.
Posted on 5/20/13 at 11:16 am to chalupa
quote:
This is not the correct way to cook crawfish.
It's done like that all over Louisiana - usually by restaurants. It's easier to control seasoning.
I personally hate it.
I'm a spray the pot kind of guy.
Posted on 5/20/13 at 11:30 am to aVatiger
Best crawfish boiler I know has never once used a bag of ice. I trust him.
Posted on 5/20/13 at 11:55 am to chalupa
quote:
Must be in Texas. This is not the correct way to cook crawfish.
Negative....and I said it was done for customers who order extra spicy.
And to the ice thing...the theory is to cool them and let physics take over, something cooler will shrink (inside of crawfish) creating a vacuum that sucks in the seasoning more....in most guys eyes they realize you would need to cool them way down for this method to be effective.....who wants cool crawfish....it may worksome, but most stay away from the extra step....especially restaurants.
In my eyes, if you cant get enough seasoning by the water, sprinkle after, and your dip, you may never get enough
Posted on 5/20/13 at 12:16 pm to MikeTh3Tiger
quote:
Cook 3-5 min.
I started turning mine off as soon as it started boiling again. They are done before it starts to boil again actually. Try that instead and they wont be over cooked.
Posted on 5/20/13 at 12:53 pm to the LSUSaint
Had crawfish once with the "sprinkle" technique.....what a mess and rediculous concept. Give your water flavor and season crawfish by soaking them. I like ice, and feel it helps (must do for shrimp), but understand if others don't.....don't use zatarans powder crab boil....way to salty....I really like cajunland......I can't believe someone would recommend the "sprinkle" technique. I would absolutely walk out of a restaurant that served crawfish that way.
Posted on 5/20/13 at 5:26 pm to the LSUSaint
quote:
and I said it was done for customers who order extra spicy.
LOL nothing about sprinkling seasoning on the crawfish makes it more spicy. All you're doing is getting it on your fingers and lips and making your mouth burn. You might as well just dip your crawfish tails into a bag of seasoning if that's what they're trying to achieve. Anyone that serves or eats crawfish like this deserves to have their fingers chopped off.
If you want to achieve more flavor/spice, add more seasoning to the pot and soak longer.
Posted on 5/20/13 at 5:28 pm to chalupa
quote:
If you want to achieve more flavor/spice, add more seasoning to the pot and soak longer.
This
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