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Started By
Message
re: First Time Crawfish Boiler- Update 2-28-16
Posted on 2/23/16 at 9:59 am to Fonzarelli
Posted on 2/23/16 at 9:59 am to Fonzarelli
quote:Most of the sacks I get are dirty as shite. 50% of the time there is a catfish head or something else there
Most of the time, this really isn't necessary.
0
Posted on 2/23/16 at 10:05 am to OTIS2
quote:
Not true for 99% of the sacks I've bout over the last 30 years or so.
The only place I've ever bought live crawfish in my life that didn't require a ton of rinsing is Sal's in Marrero when they're filling the bags from their in-house live stock. They come down the chute to the bag after being rinsed.
Posted on 2/23/16 at 10:31 am to OTIS2
I hose mine down, I'm not suggesting that you shouldn't, I was merely trying to show the difference between purging and cleansing.
I hose them down mostly as part of the "show" of crawfish boiling, though.
I hose them down mostly as part of the "show" of crawfish boiling, though.
This post was edited on 2/23/16 at 10:32 am
Posted on 2/23/16 at 10:35 am to Fonzarelli
I had some aerated purged crawfish this past weekend and they were clean and nice.
Posted on 2/23/16 at 10:38 am to Motorboat
Did you get those from a restaurant? Or did you buy some aerated? Or do yo uhave your own set up?
I ask because I've been looking into building an aerator -- but I am not sure how worth it is.
I ask because I've been looking into building an aerator -- but I am not sure how worth it is.
Posted on 2/23/16 at 3:53 pm to 5Alive
I only use Cajunland 1 sack boiling mix found at Rouses.I find the Zatarans mix to be too salty. I agree with most of these boiling receipes but I add approx a half cup of olive oil to help with peeling....it works.
Posted on 2/23/16 at 6:05 pm to Fonzarelli
quote:
"Purging" is an overnight process which involves the crawfish in some sort of aerated tank that really, really cleans their insides. It is what most people say they do, but they actually don't.
"Rinsing" is just sticking them in the ice chest and spraying them with a hose to clean the mud off. This is what most people do (benefits are debatable), but they call it "purging."
So, really, you are "rinsing" your crawfish in an ice chest of miller lite and not "purging."
Welcome to 2006 baw
Posted on 2/23/16 at 6:29 pm to Honky Lips
quote:
Welcome to 2006 baw
You chose this year because...?
Posted on 2/23/16 at 8:34 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
don't forget to add tomatoes too along with the 10lbs of ice. Maybe a jar of Cheese-Wiz too?
This post was edited on 2/23/16 at 8:40 pm
Posted on 2/28/16 at 10:14 pm to 5Alive
Update in the OP please Reply!
Posted on 2/28/16 at 10:16 pm to 5Alive
what fixings did you put in, fella?
Posted on 2/29/16 at 7:24 am to LSUballs
balls, I've got a Richland Parish buddy that uses some Orville Reddenbocker popcorn oil in his boils. He's used it as long as I can recall. Same results every time, great and easy peelin'.. I don't care what he uses, long as he calls me!
Posted on 2/29/16 at 10:13 am to Lester Earl
Corn, Potatoes, and Sausages
Posted on 2/29/16 at 10:28 am to Fonzarelli
I think the difference with faux-purging and the thing that's makes it so awful is adding salt "to make them throw up or poo out". What a disaster.
So yes, certainly rinse/wash the hell out of them. I find it easy to just use the same basket and pot for it and dunk them up and down several times, maybe work them around with the paddle a bit too. Usually two rounds/water fills and after the second the water's usually pretty clean looking but if not, dump it out and go for a third.
There's really no reason not to unless you like that muddy ditch flavor profile.
True purging with aerators? Sure if you're that OC and have that much time. Seems like diminishing returns though.
"Purge" by salt bath? Damn, that just sucks. And I'm probably going to be having some like that Easter weekend, dammit.
So yes, certainly rinse/wash the hell out of them. I find it easy to just use the same basket and pot for it and dunk them up and down several times, maybe work them around with the paddle a bit too. Usually two rounds/water fills and after the second the water's usually pretty clean looking but if not, dump it out and go for a third.
There's really no reason not to unless you like that muddy ditch flavor profile.
True purging with aerators? Sure if you're that OC and have that much time. Seems like diminishing returns though.
"Purge" by salt bath? Damn, that just sucks. And I'm probably going to be having some like that Easter weekend, dammit.
Posted on 2/29/16 at 10:30 am to 5Alive
Glad it turned out so well! 
As others have said, please post pics!
As others have said, please post pics!
Posted on 2/29/16 at 11:35 am to Panny Crickets
LINK
This post was edited on 2/29/16 at 11:36 am
Posted on 2/29/16 at 12:47 pm to 5Alive
quote:
My soak only took 30 min. If it went any longer it might have turned mushy.
Why would you think this?
Posted on 2/29/16 at 1:21 pm to SUB
Bc during my second 15 minute tasting the tail shells were softer yet firm and I determined any longer would have made them mushy. They had great taste to them as well. Heads were juicy.
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