04-01-2014, 12:38 PM
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Swordfish
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Join Date: May 2009
Location: Raceland
Posts: 6,731
Cash: 3,477
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Quote:
Originally Posted by Gerenemo
I know everyone has their own metod and I never tell another chef how to stir his pot. I got this one from Mr. Richie Campo in Delacroix Island over 30 years ago and it has served me well. Bring your seasoned water to a rolling boil, let water boil for 5 min. Put in your crawfish. At this point your water will stop boiling (due to the temperature of the crawfish & basket). Do not put your lid on your pot now. Watch your water and when your water is just about to come back to a boil (you will get an orange foam on the top) shut off your fire and place the lid on the pot. Check your crawfish periodically, you will see them rise (even to the point where it will lift the top off of your pot an inch or so. Stir them when checking. Then you will see them begin to sink. When all crawfish have sunk, take them out they are ready. This method is very consistent. You do not have to worry about the size of the crawfish, boiling time, no ice etc. This works for crabs as well. They have always come out jucy, easy to peel and cooked right. This works for me and it is very simple. Happy to share. RIP Mr. Richie...
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That's what I do.
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