Quote:
Originally Posted by Matt G
I'm not arguing with their findings because I'm no scientist, but why do the ones with the straight tails always have a chalky like texture to the meat?
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I have a buddy that is an ag major and helped with the study. They cook different when the tails are stuck straight. They also took a dead crawish and a live one cooked them seperately and there was no difference. Both tails stayed curled.