- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: Second batch of a crawfish boil
Posted on 4/8/16 at 11:29 am to Propagandalf
Posted on 4/8/16 at 11:29 am to Propagandalf
quote:
In a fast paced high volume restaurant, that's just too much going on and wasting time.
yea you dont know what you are talking about. put one pot as the clean bloiing pot and 2-5 pots as your soakers. you can have fresh crawfish serving every 10 mins or so non stop.
Doing it your way you will have a bunch of crawfish ready after 45 mins but then you have that lag time and cold old crawfish.
This post was edited on 4/8/16 at 11:31 am
2
Posted on 4/8/16 at 11:40 am to CarRamrod
quote:
put one pot as the clean bloiing pot and 2-5 pots as your soakers
Clearly you don't know what you are talking about. 2-5 pots as your soakers? If that's all you got you're already in the weeds. Again, this process may have worked for you baws in your slow restaurants.
It's like trying to describe the color blue to a blind person. Unless you've been there you'll never understand why it wouldn't work.
I know and convincing you doesn't really matter to me. So we will just have to agree to disagree.
This post was edited on 4/8/16 at 11:42 am
Posted on 4/8/16 at 11:41 am to CarRamrod
quote:
put one pot as the clean bloiing pot and 2-5 pots as your soakers. you can have fresh crawfish serving every 10 mins or so non stop. Doing it your way you will have a bunch of crawfish ready after 45 mins but then you have that lag time and cold old crawfish.
If you had 5 pots going, you could also boil in all 5 pots and have fresh crawfish every 10 minutes or whatever time you want to space them out. I don't see having separate pots as speeding things up.
The benefit to soaking in cool water is they will soak quicker and not overcook. Tony's seafood in Baton Rouge boils with separate boiling and soaking pots.
Either way, there is more than one way to skin a cat.
Posted on 4/8/16 at 12:03 pm to DownshiftAndFloorIt
Winner winner! Seriously man, that's what I do w/my brother lol
Posted on 4/8/16 at 2:25 pm to Theboot32
If you like to put a little extra seasoning on the crawfish when served mix the seasoning 3 parts boil and 1 part sugar. Its a game changer
Posted on 4/8/16 at 2:38 pm to CookSomeRice337
Will be boiling for the masses next weekend at the Slidell Hospice Crawfish Cookoff
Our team will be boing 30 sacks. Just using multiple large pots.
Our team will be boing 30 sacks. Just using multiple large pots.
Posted on 4/8/16 at 3:07 pm to Theboot32
Now that you got all of this OB advice, this better be the best damned crawfish I've ever eaten
Posted on 4/8/16 at 4:43 pm to Theboot32
Slight hijack.
How high do y'all fill your pots with water.
In the past I've loaded up the basket, filled to cover, remove basket, made a mark, and then refilled with fresh water, but it's a pain in the arse.
I've heard 1 gallon for every 10 quarts of pot size. Is there a better shortcut?
I have a 100 quart FWIW.
How high do y'all fill your pots with water.
In the past I've loaded up the basket, filled to cover, remove basket, made a mark, and then refilled with fresh water, but it's a pain in the arse.
I've heard 1 gallon for every 10 quarts of pot size. Is there a better shortcut?
I have a 100 quart FWIW.
Posted on 4/9/16 at 11:15 am to northern
.99 per pound at Kennys in Slidell today. Pond crawfish. They downplayed them as small.
They look fine to me. Just not huge like the others they push. Regular size works for me.
5 12oz beers or 6 10oz beers. All the same
They look fine to me. Just not huge like the others they push. Regular size works for me.
5 12oz beers or 6 10oz beers. All the same
Posted on 4/9/16 at 12:59 pm to Nodust
I've ween folks steam the crawfish with about 2 inches of water and a false bottom on the pot. It cleans the crawfish awesome. You soak in 150 degree seasoned water, buT if I recall, you have to use a ton of seasoning to get it just right.
Not really worth the trouble.
Not really worth the trouble.
Page 3 of 3
Popular
Back to top
Follow TigerDroppings for LSU Football News