So I've read several places online that said purging isn't necessary and salt water could kill them prematurely; however, several people I've talked to that have done boils say the purging is important. What say you OB?
Crawfish: to Purge or not to purge
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Last: 9 yr ago by ellebee
I wouldn't want to eat a bunch of **** filled bugs.
No salt. Just rinse the bugs with regular tap water and go.
Done both ways... can't remember a difference honestly...
What's the difference between eating shrimp cocktail, where you don't devein them, and crawfish?
If you believe Alton brown he says salt doesnt make them crap. If you truly want to purge them he went through a process of letting then hang out in a cooler with air circulating through it.
I tend to believe him because he knows his ****. But I've also thrown salt in the "purge" before. I don't remember a difference.
I tend to believe him because he knows his ****. But I've also thrown salt in the "purge" before. I don't remember a difference.
I used to purge with salt. I Think it's pointless as I don't believe the salt does anything. rinse out the sand and dirt with multiple flushings and everthing will be fine.
Edit for: but, I don't understand why this becomes an issue every year on this board. So you waste a little salt? A lb of salt costs what, 49 cents? If you want to purge, purge. Just don't do it too early because you could kill them and you want them alive when you drop them.
Edit for: but, I don't understand why this becomes an issue every year on this board. So you waste a little salt? A lb of salt costs what, 49 cents? If you want to purge, purge. Just don't do it too early because you could kill them and you want them alive when you drop them.
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AG
No purge
No dust
Fat side up
No dust
Fat side up
I'm not sure about the rest of yall, but I can always tell when crawfish haven't been purged. Not whether or not they used salt as well, but if every one you pick up is full of **** it's pretty clear. I've used salt before, but most tap (city) water can do the trick well enough. But like somebody else said, salt is cheap.
oh hey, science
[seriously, they research the hell out of this in Louisiana
one more
[seriously, they research the hell out of this in Louisiana
one more
quote:
n conclusion, preparing crawfish for cooking by immersion in a water bath, with or without salt, for a short time will often provide some degree of cleansing, although this is mainly associated with exterior surfaces and the gill cavity where debris can accumulate. The amount of digesta in cooked crawfish subjected to an adequate wash may not be discernible from nonwashed crawfish; however, washing will lessen the amount of debris shed during the cooking process. There is no evidence from this study that suggests the use of salt in cleansing crawfish was beneficial, but results do indicate that a saltwater bath may contribute to increased mortality, if washed crawfish are subjected to refrigerated storage for several days prior to cooking. Conventional commercialstyle purging for 12 hours or longer is the only known way to significantly reduce the size of the hindgut in cooked crawfish, and that method is usually not practical for consumers.
We put them in a kiddie pool and run water for about an hour. Seems to work.
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I'm suddenly the head cook for a boil on Friday. I've done it twice and it turned out great. It's been so long I can't find notes on what I did. I have one big pot so the two pot method is out. There are so many different ways online.
I remember seasoning water, boiling, then adding potatoes, maybe waiting 15 minutes, adding corn for maybe 10-15. Dumping that in ice chest. Adding garlic, onion, and lemon. Bringing back to boil, add crawfish (this is where I get iffy) bring back to boil for 2 minutes turn off heat and soak for 20 minutes. I'm cooking 25 lbs.
I'm freaking out as I am a researcher when it comes to this type of thing. I don't feel I have enough time so I am enlisting the powers of the Texans gods for help.
And I know it helps the boil if the cook drinks a cold beer between steps.
My main thing is that I do not want to over/under cook them.
Help appreciated
I'm suddenly the head cook for a boil on Friday. I've done it twice and it turned out great. It's been so long I can't find notes on what I did. I have one big pot so the two pot method is out. There are so many different ways online.
I remember seasoning water, boiling, then adding potatoes, maybe waiting 15 minutes, adding corn for maybe 10-15. Dumping that in ice chest. Adding garlic, onion, and lemon. Bringing back to boil, add crawfish (this is where I get iffy) bring back to boil for 2 minutes turn off heat and soak for 20 minutes. I'm cooking 25 lbs.
I'm freaking out as I am a researcher when it comes to this type of thing. I don't feel I have enough time so I am enlisting the powers of the Texans gods for help.
And I know it helps the boil if the cook drinks a cold beer between steps.
My main thing is that I do not want to over/under cook them.
Help appreciated
research says that to actually reduce the amount in their digestion track the purge needs to be the longer term forced purge that commercial processors use, otherwise you are just cleaning the outside. if you want your crawfish cleaned out on then inside, then buy purged. outherwise, just buy enough beer that no one cares or notices a difference
My favorite was the guy who told me that I shouldn't soak them so long in the kiddie pool because they might drown.
On another note, we did try adding a couple of sticks of butter to the boil we did two weeks ago and found that the meat did come out of the tail better.
Thanks for the replies! I'm going to try the cracked boiled egg too. The butter in the water is a good idea.
I just pay about .75-$1 for 24 hr purged and cleaned bugs already. less work and taste awesome
And yes always purge
And yes always purge
As long as they aren't super gritty/muddy, I don't really care if they're purged. You can always de-vein as you go if that suits your desire.
I do find that commercially purged/cleaned crawfish tend to be higher quality in general though. Some people don't mind paying the premium, some do.
I do find that commercially purged/cleaned crawfish tend to be higher quality in general though. Some people don't mind paying the premium, some do.
to avoid the discussion each year, I've just changed my terminology.
I now "brine" my crawfish for an hour or so, with running water moving through the tank.
I now "brine" my crawfish for an hour or so, with running water moving through the tank.
Tap water has enough chemicals to do the same as the old time salt purge.
I still use salt, mostly because hey - it's cheap, it really doesn't hurt anything, and I just tell myself I'm pre-seasoning them anyway.
As others have said - buy purged if it's that big of a deal. They are more expensive, but generally not prohibitively so.
I still use salt, mostly because hey - it's cheap, it really doesn't hurt anything, and I just tell myself I'm pre-seasoning them anyway.
As others have said - buy purged if it's that big of a deal. They are more expensive, but generally not prohibitively so.
Look at all you fancy pants, pinky in the air nancies wanting your mud bugs to have slightly less dirt on/in them.
Pop a top and grub down, girls.
Pop a top and grub down, girls.
You guys who suck the heads are worried about what the rest of it taste like?
I always salt purge. The grab they divest in the purge bath ( which is usually a lot) they will spit in the pot if you don't just go.from purge to basket to pot.
I also refuse to kill the heat under the pot. Serves no real purpose except to be new and different, and make em soggy
I also refuse to kill the heat under the pot. Serves no real purpose except to be new and different, and make em soggy
interesting way, steamed then soaked in 145 degree spiced water for 20 minutes.
quote:Ag_of_08 got family from Beaumont all the way to Slidell, LA, and he has never seen nobody done something like that. So crawfish made like that is crap.
https://www.youtube.com/watch?v=zZHy_J86HeE
interesting way, steamed then soaked in 145 degree spiced water for 20 minutes.
That guy in the video is probably from El Paso with a fake coonass accent.
Found a place here in Austin that has pre purged for the same price as heb. Supposed to be larger and better quality too. Guess I won't need a kiddie pool after all.
Do you egg people throw the eggs in the pot with the crawfish or do you remove some of the liquid and cook in a different pot?
Obviously I don't know what the hell I'm doing.
Obviously I don't know what the hell I'm doing.
I tried the egg thing once. It just made a mess of things. The ones that didn't crack and spill out into the water didnt absorb any flavor. If I ever tried it again I would just let some already boiled and peeled eggs just soak for a bit.
You do eggs when you cook the corn and potatoes. After the veggies are done barely crack the eggs. You don't want any egg coming out just a crack a centimeter or so in length.
Turn down the burner, crack, and then drop them in. They will almost instantly cook
Turn down the burner, crack, and then drop them in. They will almost instantly cook
According to the LSU Ag Center, Salting Crawfish for a purge....
http://www.wwl.com/Study--Straight-tail-crawfish-were-not-dead-and-sa/18471954
http://www.wwl.com/Study--Straight-tail-crawfish-were-not-dead-and-sa/18471954
It's just a little dirt. I know we used do put them in fresh water for about 15 mins and mix 'em up by hand and that's it.
LSU AgCenter-
The wonderful academic folks who have brought us Lovebugs, fire ants, and nutria.
We are from the the guvement and we are here to help.
I will continue to salt my mud bugs. No one complains that it did not work.
The wonderful academic folks who have brought us Lovebugs, fire ants, and nutria.
We are from the the guvement and we are here to help.
I will continue to salt my mud bugs. No one complains that it did not work.
Thanks!
quote:Where are you buying from?
Found a place here in Austin that has pre purged for the same price as heb. Supposed to be larger and better quality too. Guess I won't need a kiddie pool after all.
I used to get them from Quality but haven't bought any in several years.
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