Quote:
Originally Posted by swamp snorkler
If I put it in my oustide freezer it freezes from the inside out, if I put it in my inside freezer it freezes from the outside in. If I boil spillway crawfish raised in a pond I use use the outside in frozen ice. Gets colder quicker that way. If I boil pond crawfish I use my inside out frozen ice from my good ice box. That's only with the months that have an 4 in them though. So from now till September I will outside in frozen from my outside freezer to boil them.
Now shirmp is a whole differnt story, I use only fiji water with 3 sips missing out of a 22.5 ox square bottle, they come out perfect every time and it doesnt matter which freezer i freeze the bottle in because shrimp has 1 vowel in it and not 2 like crawfish. Now if I get a sack of crayfish to boil I can use the fiji because it y is sometimes a vowel and if you have an odd number of vowels its okay.
Hope I cleared this up.
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Pretty much, my concern is which route do you take if you plan to save tails and claws after the eating is done and want to make an étouffée or stew? Does the type of ice matter at that point?