Crawfish boil help (1 Viewer)

[rsmith2783]

That recipe needs more celery and more garlic and probably more cayenne. Also, if you have access to liquid crab boil, I don't know why you wouldn't use one of the prepackaged mixes (I like Cajunland) instead of what is basically cayenne and salt. I usually use dry boil, liquid, and the seasoning bags (which have things like coriander and whole peppercorns.

Is the soaking time that he suggested accurate?

 

[buzd]

Is the soaking time that he suggested accurate?

He says 25. I usually go 30-45, but you should taste as you go. The most important thing is to cool the water or boil less the longer you are going to soak so you don't overcook. I don't like to throw ice on them, but I will hose down the pot. I also throw frozen corn in at the end (before the soak).

Also, for a nice kick, throw some fresh peppers into the boil (jalapeno, serrano, habenero, depending on your tolerance).

 

[rsmith2783]

He says 25. I usually go 30-45, but you should taste as you go. The most important thing is to cool the water or boil less the longer you are going to soak so you don't overcook. I don't like to throw ice on them, but I will hose down the pot. I also throw frozen corn in at the end (before the soak).

Also, for a nice kick, throw some fresh peppers into the boil (jalapeno, serrano, habenero, depending on your tolerance).

Thanks!!

 

[Maxp]

buzd is right, the best way to add heat is to throw fresh peppers into the boil.

 

[egautr1]

That recipe needs more celery and more garlic and probably more cayenne. Also, if you have access to liquid crab boil, I don't know why you wouldn't use one of the prepackaged mixes (I like Cajunland) instead of what is basically cayenne and salt. I usually use dry boil, liquid, and the seasoning bags (which have things like coriander and whole peppercorns.

I agree that the recipe is correct for the most part and what buzd said. I use all three kinds of boil (liquid, powder, and bag) and I also will add in a few oranges for more citrus. Although I do not put in bay leaves. I think that is a NOLA thing?

But I do wonder about him cooking his onions, celery, and garlic for a full 15 minutes BEFORE putting in the potatoes. I put the potatoes in first once water is boiling then add the other veggies as I cook. If using fresh corn I add with the onions and garlic, if using frozen I add at the end like Buzd said. It helps to cool the water off before you soak it. And I also hose off the pot and not add ice. I find the ice cuts the spice a little. I have a Boil Boss and use it whenever I can. Have to get the water to cool down so you can soak longer to soak up the spice. And once the crawfish have all sunk they are ready to eat!

 

[andrew76021]

Is the soaking time that he suggested accurate?

The key for the soak is to get the pot temperature down to 150. Anything more and it's still cooking your food, which is not what you want. Once they stop cooking they will absorb the spice in the water. I don't recommend adding ice as it dilutes your tank. I use the boil boss to water down the outside of the tank and then shut it off once at 150. You only need to soak about 25-30 minutes this way.

 

[boutrous]

The key for the soak is to get the pot temperature down to 150. Anything more and it's still cooking your food, which is not what you want. Once they stop cooking they will absorb the spice in the water. I don't recommend adding ice as it dilutes your tank. I use the boil boss to water down the outside of the tank and then shut it off once at 150. You only need to soak about 25-30 minutes this way.

My friend invented that kind of device years ago and made a bunch for his competition team. I told him to patent it, but he never did. He missed out.

But yes, I don't add ice either. I add frozen corn and then hose down the outside of the pot to kill the boil. I always do a 30 minute soak.

 

[Get in the Carr]

My brother in law uses a paddle at an angle to kind of prop up the basket and have it out of the boil while he throws in frozen corn. Never seen him water it down. I think he just leaves them out of the pot for 10 mins and then starts soaking them. He soaks them a good 45 mins to an hour though. His are consistently good and spicy.

 

[rsmith2783]

My friend invented that kind of device years ago and made a bunch for his competition team. I told him to patent it, but he never did. He missed out.

But yes, I don't add ice either. I add frozen corn and then hose down the outside of the pot to kill the boil. I always do a 30 minute soak.

I know he's mad that he missed out on some money

 

[buzd]

My brother in law uses a paddle at an angle to kind of prop up the basket and have it out of the boil while he throws in frozen corn. Never seen him water it down. I think he just leaves them out of the pot for 10 mins and then starts soaking them. He soaks them a good 45 mins to an hour though. His are consistently good and spicy.

Some of the newer pots have a "ledge" (for lack of a better term) on the inside of the pot with a corresponding ledge on the outside of the basket which lets you raise basket out of the water without the paddle balancing act. It's pretty nifty.

 

[efil4stnias]

I agree that the recipe is correct for the most part and what buzd said. I use all three kinds of boil (liquid, powder, and bag) and I also will add in a few oranges for more citrus. Although I do not put in bay leaves. I think that is a NOLA thing?

But I do wonder about him cooking his onions, celery, and garlic for a full 15 minutes BEFORE putting in the potatoes. I put the potatoes in first once water is boiling then add the other veggies as I cook. If using fresh corn I add with the onions and garlic, if using frozen I add at the end like Buzd said. It helps to cool the water off before you soak it. And I also hose off the pot and not add ice. I find the ice cuts the spice a little. I have a Boil Boss and use it whenever I can. Have to get the water to cool down so you can soak longer to soak up the spice. And once the crawfish have all sunk they are ready to eat!

the key to garlic is peeling the few layers of skin off. My wife eats em by the handful (insert Al Bundy here LOL ) and likes them mushy, so they go in at same time as potatoes - just as i start the fire.

AS to the ice- i do that. and i find it does just the opposite...seals in the spices because the cold "closes" the pores and retards additional cooking.

Last two boils i forgot ice so i simply hosed pot off. I tasted the difference- not as spicy. But alas, im the only one in the house that likes em hot, so i get what i get and dont throw a fit lol.

and for giggles we did brussel sprouts - wasnt terribly bad either.

 

[livefromDC]

2 things: Can someone recommend a good setup I can buy wholly online? From burner to the paddle...

Second, anyone ever do small, 10lbs or less, batches? Living out here in Atlanta, I find the crawfish shacks out here are just bad. I've gotten live crawfish quite a few times, but can't get the flavor right. Wish I would've done more than eating at crawfish boils when I was growing up. Probably one of the biggest things I miss.

 

[Maxp]

Dropping a gallons worth, 8 lb, of ice into are large stockpot isn't really going to dilute the flavor. If you are really worried about it, freeze some from your boil.

 

[efil4stnias]

on a side note- and this is new to me.

MAndeville seafood will "walk" your sack.

Put the live crawfish on conveyor and "walk them" to pick out the dead ones. For a small fee of course.

I was like LOLWUT? thats what i do when im hosing down drinking my beer. im good.

 

[antipop]

if you have the time, puree about half of the onions and celery you are going to use and toss it in there....the puree ends up getting all up in everything