will they stay alive until sunday night in a buckt of water when my wife gets home then she can cook them
Boiling Method
Drowning them in fresh water, they slowly drop off to sleep.... they are more relaxed and expell whatever they have in there mouths and take a bit of a shit before they go.... Making for better eating/cleaning.
Boiling sea water (rolling boil) or salted water to plunge the guys in..... because they have had a relax while there passing the flesh and sinues are softer less tense, as the shock from being boiled alive is eliminated (this does not apply to the bbq method)
Depending on size and temp of the crays as soon as the first sign of white protein oozes from the tail quickly, rip them out...... hang them face down to expell the water 3 mins approx..... screw off tail cut down the middle and serve.
If you were to keep them and eat cold.... plung anto ice water after pulling them out and refresh them, drain chill and eat.
The brown mustard seasoning I like to call the boiller room goes well with vinegar and salt / or a wanky 80's style sauce rose'
BBQ..... split in half live with garlic and corriander, season well shell side down and shoot them into the wood fired pizza oven and pull them out and serve just as they start to stop moving...
chur
holding the line...
Boiling! What a waste. The method I used to always use was ike (spelling) them so they die quick.
Cut them in half...fire up the BBQ...white wine...garlic and a touch of butter.
[SIGPIC][/SIGPIC]
Winding up drongos, foil hat wearers and over sensitive KBers for over 14,000 posts...........
" Life is not a rehearsal, it's as happy or miserable as you want to make it"
better than fresh water... and boiling!!!
holding the line...
cooked about 20-30 crays per night for a good 4 and half years.... lots of methods used... there is no "nice way" to eat them.... i have had them raw and alive in Japan, i went to school there for a bit
holding the line...
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