Discussion in 'BlackHat Lounge' started by gene_nero, Aug 27, 2013.
I dont like it -- i LOVE IT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
That's cruel dude! You should always put them first in cold water and ice so that they fall asleep (I'm not kidding). Become more Tasty. Is the hint of who had a restaurant six years.
Random squirrel, you are right. I am sorry for the cruelty.
I will make sure the video is redone with sleepy crawfish.
Great advice Random
RS, do I do that with lobsters as well?
Never heard of the cold water trick,but Im not sentimental anyway, I don't care how they die as long as I can eat 5 or 10 lbs, I hate summer time when I can't get any.
right now is a good season for jumbo crawfish
Most chef's boil lobster alive. Every year I have a crawfish boil party.
Right now the shells are so hard its not even worth eating them, besides once they get big and hard they dont really taste very good. Atleast in the South Central louisiana area, maybe if they are raised somewhere cooler they would be fine.
RandomSquirrel knows whats up.
When you drop crayfish or lobster straight into boiling water they suffer anxiety which pumps adrenaline through them. This toughens the meat.
Ice water to boiling water and its over before they know about it=====Tender meat !
Yes mate, you must do the same technique with any crustacean. They go into hibernation with very cold water.
Without sounding cocky, this is not the best way to prepare shellfish. Most chefs cooking crustaceans do it with live animals just do not have much work in preparing it, a proper chef use the technique that i introduce.
That's right mate! By freezing them for around 15 minutes. This will not kill them, but it will numb their nervous systems, in that way they don't feel any pain, much like shocking the cows before slaughter is supposed to do...
I love this forum. You learn something everyday
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