Quote:
Originally Posted by swampman46
I had never heard of the ice trick. So you guys actually put ice over the crawfish? And is that immediately after shutting the burner down, then soaking for a few minutes? will have to try it. And just how much ice in for example a 60 qt pot?
|
ice works but I have found that whats on the very top will only pull in the melted fresh water from the ice and not the "seasoned" water from the pot. its not a biggie for the few on top but this is why I switched over to the running water on the sides of the pot method.
another trick that works well, after cooking pull the basket out and lean it to the side at 45* so it sits on the pot without falling back in, then wait 5 minutes for the seafood to cool then drop the basket back in. it works because the whole idea it heat moves from warmest to coolest so by letting the seafood cool down some, when you drop it back in the water it sucks in the water back into the shells and sinks quickly. this method needs no ice or water cooling.