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re: I’ve never seen the ice chest method for crawfish with seasoning sprinkled on top method
Posted on 5/7/19 at 10:49 am to Splackavellie
Posted on 5/7/19 at 10:49 am to Splackavellie
I need to go boil crawfish now just to get this awful image out of my head.
1
Posted on 5/7/19 at 10:51 am to theOG
I've had good seasoned-after crawfish, but their failure rate is much higher than seasoned-in-water crawfish. I've noticed that the shells are much harder and the meat not as tender.
Posted on 5/7/19 at 11:01 am to LSUballs
quote:
Boil for 7 minutes? No soak?
I heard 7 minutes is THE magic number from a dude who was bathed in the crawfish mud from a child (also heard 9 mins before so right around there is money). A native of sorts. I trust him more than any blowhard on here or in life. Guys get so fricking defensive when it comes to crawfish it's amazing. Like... dude... you're boiling crustaceans, it is so far from rocket surgery
This post was edited on 5/7/19 at 11:03 am
Posted on 5/7/19 at 11:04 am to AU_251
quote:You seem a bit defensive that people questioned your 7 minutes theory.
I heard 7 minutes is THE magic number from a dude who was bathed in the crawfish mud from a child (also heard 9 mins before so right around there is money). A native of sorts. I trust him more than any blowhard on here or in life. Guys get so fricking defensive when it comes to crawfish it's amazing. Like... dude... you're boiling crustaceans, it is so far from rocket surgery
This post was edited on 5/7/19 at 11:06 am
Posted on 5/7/19 at 11:05 am to Dale Doubak
That’s how city people boil crawfish
Posted on 5/7/19 at 11:06 am to boom roasted
quote:
You seem a bit defensive that people questioned your 7 minutes theory.
lol i'm not defensive at all, I have seen plenty of guys try to battle it out over who is responsible for cooking the crawfish. I just sit back and laugh then eat from whoever decides to cook because it's not brain science...
but I was also just reading that after cooking, sprinkling them with a little seasoning isn't the worst idea. Probably will try that next time
This post was edited on 5/7/19 at 11:11 am
Posted on 5/7/19 at 11:11 am to Dale Doubak
I swear, this is the debate that will never end.
This method is good for a commercial cook. Think about it, the water gets saltier and saltier the more batches/seasoning you use. This way, the product is more consistent. L'auberge doesn't do this and their crawfish are trash as they are too salty to enjoy.
I think the soak is the better method overall for home boils/ a couple sacks.
This method is good for a commercial cook. Think about it, the water gets saltier and saltier the more batches/seasoning you use. This way, the product is more consistent. L'auberge doesn't do this and their crawfish are trash as they are too salty to enjoy.
I think the soak is the better method overall for home boils/ a couple sacks.
Posted on 5/7/19 at 11:19 am to AU_251
Ah yes, the old battle boil'ayle. I've seen it many times myself.
Live and live, far as I'm concerned regarding crawfish boils.
But they better not be bitching about folks not eating any after they hardboil their bugs like an egg and salt em like a stew.
Blasphemy.
A crawfish is to be boiled in lots of spices and LEMONS and put in after the assorted vegetables and other edible objects have helped season the brine even more, and then cut off to rest. I myself use ice to really get the juices going.
Blasphemy.
(But I'll still give the salted ones a go.)
Live and live, far as I'm concerned regarding crawfish boils.
But they better not be bitching about folks not eating any after they hardboil their bugs like an egg and salt em like a stew.
Blasphemy.
A crawfish is to be boiled in lots of spices and LEMONS and put in after the assorted vegetables and other edible objects have helped season the brine even more, and then cut off to rest. I myself use ice to really get the juices going.
Blasphemy.
(But I'll still give the salted ones a go.)
Posted on 5/7/19 at 11:22 am to AU_251
I think 7 minutes is entirely too long. Bring to a boil, dump in the crawfish, when it comes back to a boil cut the fire and soak. But whatever works for you.
I wouldn't ever sprinkle/steam personally but I've had it several times. When done right is not that bad. People are just being drama queens about it.
I wouldn't ever sprinkle/steam personally but I've had it several times. When done right is not that bad. People are just being drama queens about it.
Posted on 5/7/19 at 11:24 am to LSUballs
I boil for 4-5 minutes from steam coming out of lid
Posted on 5/7/19 at 11:29 am to Damone
quote:
then dump in a trash can
fify
Posted on 5/7/19 at 11:30 am to boom roasted
quote:
I've noticed that the shells are much harder and the meat not as tender.
Are you saying that seasoning the water tenderizes the shells and the meat?
By what mechanism does this happen?
Posted on 5/7/19 at 11:30 am to Dale Doubak
quote:
Anyone have a link?
Facespace video DJ Rhett
Or This one. Why are the potatoes black?
This post was edited on 5/7/19 at 11:36 am
Posted on 5/7/19 at 11:38 am to uway
quote:I guess soaking them for longer. Idk, could be entirely anecdotal.
By what mechanism does this happen?
Posted on 5/7/19 at 11:45 am to Dale Doubak
I was against the sprinkle method until a SWLA guy cooked up a batch using the sprinkle method.
They were the best crawfish I have ever eaten. His fish steamed in an ice chest for a while and when we dumped them on the table, the seasoning had melted into the crawfish and it was perfect.
We don’t cook me like that but dam thy batch was good.
They were the best crawfish I have ever eaten. His fish steamed in an ice chest for a while and when we dumped them on the table, the seasoning had melted into the crawfish and it was perfect.
We don’t cook me like that but dam thy batch was good.
Posted on 5/7/19 at 11:49 am to uway
Maybe crawfish meat is like other kinds of meat that the longer you cook it the more tender it gets?! I wonder if you over cook them if they would be hard to peel and break apart?!
Posted on 5/7/19 at 11:52 am to TheDrunkenTigah
quote:
I used to think it was just a Texas thing but I've seen bonafied coonasses do it too
Pull their cards
Posted on 5/7/19 at 12:05 pm to uway
Actually, if you're using lemons (and I use LOTS of em), then yes, it does have a very real tenderizing effect on the bugs and it helps infuse them with the seasoning.
Posted on 5/7/19 at 12:08 pm to PillageUrVillage
Man, you know some Yankee got his arse heat because of that video. Tried to show off to his baw neighbors following that bullshite "recipe" 
This post was edited on 5/7/19 at 12:09 pm
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