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Started By
Message
re: Overcooked Crawfish
Posted on 4/12/26 at 11:40 am to Fishinguy3527
Posted on 4/12/26 at 11:40 am to Fishinguy3527
I steam them, comes out perfect.
0
Posted on 4/12/26 at 11:48 am to ragincajun03
You got it. 
Posted on 4/12/26 at 12:47 pm to Fishinguy3527
Side question.
My pot will hold a full sack at one time. Up to say 38 pounds.
How do y'all stage the veggies? Potatoes, onion, corn? Maybe mushrooms, carrots and brussel sprouts.
My pot will hold a full sack at one time. Up to say 38 pounds.
How do y'all stage the veggies? Potatoes, onion, corn? Maybe mushrooms, carrots and brussel sprouts.
This post was edited on 4/12/26 at 12:48 pm
Posted on 4/12/26 at 12:51 pm to Gee Grenouille
quote:
The better method is about 10 pounds of cased sausage frozen. It doesn't dilute the flavor nor does it soak in seasoning.
But it does create an oil film and make your crawfish taste like sausage
Posted on 4/12/26 at 12:52 pm to Fishinguy3527
I do the 3/30 technique:
1) boil for 3 min
2) soak for 30 min
1) boil for 3 min
2) soak for 30 min
Posted on 4/12/26 at 1:15 pm to TROLA
quote:
Because people push the soaking time more these days.
I think this is it too. I've seen people say they soak anywhere from 45 mins to an hour. I've always done 20 mins and never had issues.
Posted on 4/12/26 at 1:18 pm to Bullfrog
quote:
How do y'all stage the veggies? Potatoes, onion, corn?
For crawfish I get the onion, lemon, garlic and seasoning going for about 10 minutes then potatoes for 10 then add the crawfish. Shrimp I’m boiling in water and citrus only then soaking in cooled seasoned water.
quote:
Maybe mushrooms, carrots and brussel sprouts.
Brussels sprouts can be nuclear. Don’t soak them too long unless you enjoy pain.
Posted on 4/12/26 at 1:23 pm to billjamin
quote:
It’s not long enough
Once they cool to a certain point, its over. They wont "absord" any more taste, by sitting in water.
They have steam inside she'll, as that cools/condenses, it creates a kind of vacuum which bring is seasoned water
That stops after a certain balancing (temp). Many shortened soaking by dropping ice in water, or having a seperate soak pot.
I have no doubt people who soak so long experience solid tasting bugs...but it wasn't necessary
Posted on 4/12/26 at 1:26 pm to slinger1
quote:
Worst way
Been doing it both ways for years and no one can tell the difference.
Posted on 4/12/26 at 1:39 pm to billjamin
Thanks.
I only use lemon juice as the lemon rind absorbs the spices.
I only use lemon juice as the lemon rind absorbs the spices.
Posted on 4/12/26 at 2:12 pm to Fishinguy3527
Sounds like an existential crisis to me. You will survive.
Posted on 4/12/26 at 2:30 pm to Fishinguy3527
Baws better open up that strait or something. Something has to be done.
Posted on 4/12/26 at 2:36 pm to DustyDinkleman
quote:
Because they’re already 3-5 beers deep before the bugs hit the pot
That's all? It takes 6 just to feel a buzz.
This post was edited on 4/12/26 at 2:37 pm
Posted on 4/12/26 at 3:07 pm to RichJ
This is my method. I boil the onions, garlic, and potatoes first for about 5-10 mins to get them soft and cooked. Then I throw in the crawfish for 3 mins with the water rolling boil. It usually gets back to a boil by minute 2, cut the heat at 3 and put in fresh corn and ice.
I never do one batch so the first batch is mild for the kids, then spicier for those who think they can handle it, then my final batch is the real batch where I eat.
Never had any issues and they peel and eat great.
Sounds like there are a lot of ways to do it and everyone has a different way that seems to work.
I never do one batch so the first batch is mild for the kids, then spicier for those who think they can handle it, then my final batch is the real batch where I eat.
Never had any issues and they peel and eat great.
Sounds like there are a lot of ways to do it and everyone has a different way that seems to work.
Posted on 4/12/26 at 3:20 pm to TROLA
quote:
Because people push the soaking time more these days. When I first started boiling some 30 years ago, we soaked for 15 to ensure they don’t overcook, now with different methods I’ve pushed it to 30 but you gotta be mindful..
They stop “cooking” at some point during the soak. You are wrong.
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