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Started By
Message
re: Your Crawfish boiling routine / Recent crap article
Posted on 3/31/14 at 10:17 am to hardhead
Posted on 3/31/14 at 10:17 am to hardhead
quote:
says the guy who says "Dont look" then says "open the lid and add mushrooms"
The don't look part has been edited to clarify. From dropping the crawfish until killing the fire you do not look.
As soon as you kill the fire, you do not put the lid back on.
0
Posted on 3/31/14 at 10:17 am to Bleeding purple
Gives them a little more taste since butter coats everything. Some say it helps with peeling, but I don't buy it.
Posted on 3/31/14 at 10:18 am to Bleeding purple
quote:
Why do so many of yall add butter
I was waiting for this.
like a stick of butter is going to do anything to 35# of crawfish in a pot full of water.
Posted on 3/31/14 at 10:18 am to AlxTgr
quote:
Every crawfish I've ever eaten.
that sucks.
When done right:
rip head, crush/suck head, bite meat, pinch tail, pull & repeat.
Posted on 3/31/14 at 10:21 am to hardhead
quote:
like a stick of butter is going to do anything to 35# of crawfish in a pot full of water.
stick of butter does "nothing" but 1/2 cup of celery salt or any other additions besides the boil make a difference in 20 gallons of water?
Posted on 3/31/14 at 10:21 am to hardhead
quote:
I was waiting for this.
like a stick of butter is going to do anything to 35# of crawfish in a pot full of water.
It doesn't ruin the batch though...
Someone showed me that once and my thinking was along the lines of, "Hey, how could butter make it worse?" I've been doing it ever since. Although if the butter is forgotten, it does not make a big difference. I concede the point.
Posted on 3/31/14 at 10:22 am to Clyde Tipton
I never found butter made a difference. Then again, my receipe is always changing so......
This post was edited on 3/31/14 at 10:23 am
Posted on 3/31/14 at 10:24 am to Bleeding purple
A lot of people swear the oil makes it easier to peel. I dont know, never tried.
Same thing as people why boil for ten minutes and then rush to cool the water. (DON'T BOIL AND IT ISNT AN ISSUE!)
Mayve it makes a difference, I just hate the SHEEN on crawfish when someone adds cooking oil.
When the older generation gets my number so they can ask questions about the recipe later...I know I did something right.
Best praise Ive ever gotten... "boy, how you diddem crawfish?"
I will say I had some saturday night where they poured melted butter over the crawfish pile on the table... it was an epiphany.
Same thing as people why boil for ten minutes and then rush to cool the water. (DON'T BOIL AND IT ISNT AN ISSUE!)
Mayve it makes a difference, I just hate the SHEEN on crawfish when someone adds cooking oil.
When the older generation gets my number so they can ask questions about the recipe later...I know I did something right.
Best praise Ive ever gotten... "boy, how you diddem crawfish?"
I will say I had some saturday night where they poured melted butter over the crawfish pile on the table... it was an epiphany.
Posted on 3/31/14 at 10:24 am to Clyde Tipton
Any kind of oil or fat is gonna soak up seasoning and give it just a little extra kick. Seafood is pretty lean. I definitely think it's an optional step.
Posted on 3/31/14 at 10:25 am to DucksnBucks37
quote:Gross
crush/suck head
Posted on 3/31/14 at 10:25 am to DucksnBucks37
quote:
stick of butter does "nothing" but 1/2 cup of celery salt or any other additions besides the boil make a difference in 20 gallons of water?
you are correct.
Posted on 3/31/14 at 10:26 am to AlxTgr
quote:
Gross
rookie mistake.
All the flavor & fat is in the head
Posted on 3/31/14 at 10:28 am to AlxTgr
Don't lose him, don't lose him! Adjust your drag!!!
Posted on 3/31/14 at 10:28 am to DucksnBucks37
quote:I'm 47
rookie mistake.
quote:I get the fat out without having to suck the boil water with it and at the same time make disgusting sucking noises.
All the flavor & fat is in the head
Posted on 3/31/14 at 10:29 am to hardhead
Taste 20 gallons of water with a container of celery salt in it, tastes like celery.
Taste 20 gallons of water with onion powder in it, tastes like funyons.
Taste 20 gallons of water with a box of garlic powder in it...tastes like garlic.
Thats the reason I cut my prepackaged boil seasonings in half and supplement with other seasonings or flavored salts.
It makes a huge difference. The fact that its a crawfish boil doesnt change the rules of cooking...new ingredients, new flavors to be found.
Taste 20 gallons of water with onion powder in it, tastes like funyons.
Taste 20 gallons of water with a box of garlic powder in it...tastes like garlic.
Thats the reason I cut my prepackaged boil seasonings in half and supplement with other seasonings or flavored salts.
It makes a huge difference. The fact that its a crawfish boil doesnt change the rules of cooking...new ingredients, new flavors to be found.
Posted on 3/31/14 at 10:32 am to DucksnBucks37
quote:
2 sticks of butter, few lemons, 2 cups white vinager.
Are you making a salad dressing? I never do either of these and have absolutely no peeling issues.......ever. One ring peeled and squeeze.
Posted on 3/31/14 at 10:33 am to DucksnBucks37
I put about 3/4 of a box of salt per batch along with all my seasoning.
Posted on 3/31/14 at 10:34 am to TJG210
quote:he says you're doing it wrong.
One ring peeled and squeeze.
Posted on 3/31/14 at 10:36 am to TJG210
Yall must be some slow arse crawfish eaters having to peel all these rings.
Quit boiling em so damn long.
Quit boiling em so damn long.
Posted on 3/31/14 at 10:37 am to AlxTgr
In all honesty, the pinch, pop, and leave the first ring still attached to the main body is a whole other discussion.
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