Crayfish is a favorite treat for many. Despite the persistent stereotype that this is the best beer snack, they go well with other drinks, including non-alcoholic ones. White wine can be served with crayfish, and they are also very tasty with fresh herbs and salty tomato juice.
An abundance of recipes and methods
Cancers are in some ways amazing. Not only every housewife, but also the majority of men who are far from cooking, have secret recipes for their preparation. By the way, in large companies, it is the representatives of the stronger sex who are the first to grab onto this process, motivating it with the fact that they know better how to cook and how much
to cook crayfish. In principle, spoiling them is not so easy: even cooked in ordinary salted water, they are quite tasty. But still there are ingredients and methods that make their delicate taste simply incredible!
Stage One: Raw Material Selection
If friends dragged a whole basket of fobbed crayfish with their own hands, you shouldn’t dump it all right away in boiling water. Crayfish need to sort out. All active aggressors will definitely suit us, and we will select them in the first place. Fights, runs away, attacks - that means, healthy! But we will deal with phlegmatic people in more detail. Those who are able to crawl and move their legs, most likely, are also suitable for food, of course, if they do not have any visible signs of illness. But sleeping beauties, not responding to stimuli, are not suitable for cooking. If possible, it is better to return them to the reservoir, if not, it is better to simply throw it away. And here it doesn’t matter how much to cook the crayfish, because meat of sick arthropods can be harmful. Oh yes! It is not necessary to tell your fellow crafters about the "lost fighters" - this may upset them.
Stage Two: Seasoning Selection
“The bigger the better” is a good rule, but it’s not good for cooking crayfish. Everything is exactly the opposite. No saturated spices and hot peppers. Seasonings should emphasize the taste of meat, and not hammer it. We take fresh and dry dill, you can even in the form of umbrellas, lavrushka, peppercorns. The influence of seasonings on the taste of the dish will largely depend on how much to cook the crayfish - in the process of long boiling, the aromas of spices disappear.
The technology of cooking in boiling water and the third stage: cooking
At the heart of any recipe is one technology: arthropods, together with the shell, are immersed in a boiling broth. How many crayfish need to be cooked depends on their size: the more individuals, the longer. Therefore, it makes sense to sort them before cooking. For the little things, 15 minutes is enough, and the largest need to steam for about half an hour.
Cooking alternatives
Modern kitchens are often equipped not only with gas or electric stoves, but also with other appliances. For cooking arthropods, a double boiler, pressure cooker, slow cooker is great . How much to cook the crayfish, it is better to read the instructions from the specific model, but usually this time coincides with the usual method: the same 15-30 minutes.
Recipes: classic and new
1. The recipe is classic
10-15 large crayfish, 3 liters of water, 1.5 tablespoons of salt, parsley, peppercorns. Boil water with salt and spices. One by one we load individuals into the boiling broth. How many minutes to cook the crayfish - let's estimate, based on their size. For medium ones, 20-25 is enough. We take out the reddened aromatic arthropods and put it on a sieve for a few minutes, so that the water is glass. And we will serve on a large dish, laid out on lettuce leaves and sprinkled with lemon juice.
2. Beer recipe, unusual
In a deep pan we put 2-3 bunches of fresh dill. We pour beer so that only the greens are covered. Let us boil gently. We plant crayfish on top and cover with a lid. After 15 minutes, open to check the level of beer, if necessary, add. This method allows the meat of the crayfish to remain juicy and tender, leaving in it all the useful substances that during normal cooking often go into the broth.