- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Winter Olympics
- 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: First Time Crawfish Boiler- Update 2-28-16
Posted on 2/22/16 at 2:46 pm to MightyYat
Posted on 2/22/16 at 2:46 pm to MightyYat
quote:Many different methods can work; however, if you let them boil for 15 minutes you will be having crawfish soup. That is a fact not an opinion
and once it comes to a boil let it go for 15 minutes.
1
Posted on 2/22/16 at 2:48 pm to lsupride87
quote:
Many different methods can work; however, if you let them boil for 15 minutes you will be having crawfish soup. That is a fact not an opinion
Well, it's also a fact that you didn't read my entire post.
quote:
After your pot has been boiling for 15 minutes dump crawfish in and cover.
Posted on 2/22/16 at 2:49 pm to MightyYat
quote:
and once it comes to a boil let it go for 15 minutes.
There are many, many variations on boiling crawfish and many are acceptable and will produce a decent result. But this is undeniably wrong. A rolling boil for 15 minutes?
Posted on 2/22/16 at 2:50 pm to Honky Lips
quote:
There are many, many variations on boiling crawfish and many are acceptable and will produce a decent result. But this is undeniably wrong. A rolling boil for 15 minutes?
For Christ's sake. BEFORE the fricking crawfish go in the pot. Just read the post in it's entirety. I'm editing it now for the special kids. Sheesh.
This post was edited on 2/22/16 at 2:54 pm
Posted on 2/22/16 at 2:52 pm to Honky Lips
quote:
A rolling boil for 15 minutes?
Posted on 2/22/16 at 2:53 pm to Fight4LSU
quote:
Stick of butter (helps with peeling)
I would think a stick of butter would make peeling the crawfish damn near impossible.
I mean, it turns into a liquid if subjected to heat? How you gonna wedge a butter under a crawfish shell?
Posted on 2/22/16 at 2:57 pm to MightyYat
quote:
For Christ's sake. BEFORE the fricking crawfish go in the pot. Just read the post in it's entirety. I'm editing it now for the special kids. Sheesh.
Alright city boy calm down. Composition skills aren't as widespread as we all would like.
Posted on 2/22/16 at 3:00 pm to BugAC
It is also a fat and would just sit near the top of the water.
This post was edited on 2/22/16 at 3:02 pm
Posted on 2/22/16 at 3:00 pm to BugAC
quote:Don't overthink it
How you gonna wedge a butter under a crawfish shell?
Posted on 2/22/16 at 3:01 pm to Honky Lips
quote:
Alright city boy calm down. Composition skills aren't as widespread as we all would like.
I literally said it 2 other times in that post so maybe I just misjudged and thought posters would read past the first sentence.
Posted on 2/22/16 at 3:03 pm to StripedSaint
quote:
It is also is a fat and would just sit near the top of the water.
There are some proteins and other stuff that would dissolve into the water but the fat that would act as a lubricant would sit on the top and even if you stirred the crap out of them it's not going to make them peel any easier. You have to have meat/shell separation not lubricant.
Posted on 2/22/16 at 3:04 pm to Tigerdad2001
One of my old customers in Baton Rouge (a very large boiling place...like really big) uses quite a bit of sugar in his recipe. It is pretty good, but definitely different. On occasion (maybe once a year) I will boil them as close as I could get to his recipe...he would never share it. But it calls for white sugar, not brown. It's roughly 4 pounds of sugar added to the pot. But, you also now have to add a box of salt because if you've ever over salted anything, you know adding sugar cuts the salt flavor...
Posted on 2/22/16 at 3:08 pm to Fratigerguy
quote:
One of my old customers in Baton Rouge (a very large boiling place...like really big) uses quite a bit of sugar in his recipe. It is pretty good, but definitely different. On occasion (maybe once a year) I will boil them as close as I could get to his recipe...he would never share it. But it calls for white sugar, not brown. It's roughly 4 pounds of sugar added to the pot. But, you also now have to add a box of salt because if you've ever over salted anything, you know adding sugar cuts the salt flavor...
I just googled "sugar in crawfish boil" and a Paul Prudhomme recipe came up calling for white sugar. Interesting.
Posted on 2/22/16 at 3:10 pm to sjmabry
I know a guy who puts 1 tub of Country Crock per batch of crawfish. He boils the best tasting crawfish, easiest peeling crawfish I've ever had. Not sure if it's because of the butter or in spite of the butter and because of his other methods. But butter will certainly not hurt a got damn thing.
Posted on 2/22/16 at 3:11 pm to LSUballs
quote:
I know a guy who puts 1 tub of Country Crock per batch of crawfish. He boils the best tasting crawfish, easiest peeling crawfish I've ever had. Not sure if it's because of the butter or in spite of the butter and because of his other methods. But butter will certainly not hurt a got damn thing.
Convince him to leave the butter out and see what happens.
Posted on 2/22/16 at 3:12 pm to LSUballs
quote:Hmmm. I told a good friend of mine who loves my crawfish I put two gallons of heavy cream in the pot. We laughed our asses of when he did it at his boil the next week
I know a guy who puts 1 tub of Country Crock per batch of crawfish. He boils the best tasting crawfish, easiest peeling crawfish I've ever had. Not sure if it's because of the butter or in spite of the butter and because of his other methods. But butter will certainly not hurt a got damn thing.
Smelled like shite. He knew he had been had when he lifted the lidThis post was edited on 2/22/16 at 3:14 pm
Posted on 2/22/16 at 3:16 pm to lsupride87
quote:
lsupride87
Did he kick your arse...or try?
Posted on 2/22/16 at 3:18 pm to OTIS2
quote:
Did he kick your arse...or try?
Nah. All he had wasted was some water and spices. He didnt even dunk the potatoes. Posted on 2/22/16 at 3:19 pm to MightyYat
quote:
Convince him to leave the butter out and see what happens
Not a chance. He consistently puts out the best crawfish I've ever had. He has his method down and I don't say shite to people about their crawfish technique.. especially when they know what they're doing..
Posted on 2/22/16 at 3:21 pm to LSUballs
quote:
Not a chance. He consistently puts out the best crawfish I've ever had. He has his method down and I don't say shite to people about their crawfish technique.. especially when they know what they're doing..
Or do they.............................
I'm just kidding. Just know they're peeling easily because he didn't overcook them.
This post was edited on 2/22/16 at 3:23 pm
Page 2 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News