How much to cook crayfish

Crayfish is not just a delicious snack for beer or an expensive restaurant salad ingredient. An equally exquisite combination will turn out if you serve crayfish meat with white wine or salted tomato juice with fresh herbs. Tender meat contains practically no fat, but it is a complete protein product, rich in calcium and vitamins E, B. In order to fully preserve all these useful substances in crawfish meat, you need to know how to cook crayfish correctly and how much in time.

Selection rules

Even if there is no need to choose crayfish on the market yourself, it is better to know which specimens are suitable in order to cook a delicious snack from them. For many, it happened that a husband or friends brought a whole net of swarming arthropods from fishing. In this case, such knowledge becomes invaluable:

• • The best crayfish are caught in early spring or autumn.
  • In large crayfish, the meat is more tender and juicy.

• Active cancers are a sign of the absence of the disease. You should not cook specimens that do not react in any way to all sorts of irritants or have outward signs of illness. Dormant or diseased crayfish quickly decompose. If you cook and eat them, you can seriously get poisoned.

Advice! It is better to disassemble a batch of crayfish into portions, in which there will be specimens of approximately the same size. So it is more convenient to cook them, and the degree of readiness will be the same.

Cooking preparation

Before cooking crayfish, you need to get rid of the remnants of river sand and silt. To do this, they are poured into a large container with cold water and left for thirty minutes. After such “acidification”, the water should be changed, and the operation should be repeated at least three times.

Each crustacean should now be washed under running water. So that the cancer does not bite your hand, it must be taken from the back.

Soaking in milk for half an hour before starting cooking will help soften the crustacean shell.

Classic cooking method

Many people think that they know perfectly well how much time to cook crayfish and show off different recipes for making snacks. But the classics of the genre are crayfish boiled in water with dill.

To cook a kilo of crayfish, you need a capacious pan and 3 liters of water. First you need to prepare the broth. Salt is dissolved in boiling water at the rate of 1 tablespoon per liter of liquid. There also add peppercorns, a couple of bay leaves, a bunch of dill sprigs, sliced ​​\u200b\u200blemon. After boiling, the broth is turned off and allowed to brew for 15-20 minutes.

At the next stage, the pot with the broth is again put on the stove, allowed to boil. And only after that you can put the crayfish in the pan. When they boil, the fire is reduced and then boiled over low heat. Instances of different sizes require different amounts of time to fully weld. It is enough to cook small crayfish for 10 - 15 minutes, medium - 20 - 25 minutes, large arthropods are boiled for up to 45 minutes.

On a note! In order for the crayfish meat to be saturated with the taste and aroma of the broth, they are not immediately pulled out of the pan. After cooking, they are allowed to brew for another 20 minutes.

Brewing in beer

Another common recipe that you can use to cook crayfish is cooking snacks in beer. To do this, put a layer of dill on the bottom of the pan, as deep as possible, and pour it with beer. There should be little beer so that it barely covers the greens. Let the beer simmer on low heat. After that, you can carefully lay the crayfish. After 15 minutes, liquids can be added as needed. In time, crayfish are boiled in beer for the same number of minutes as in ordinary broth. In a decoction of crayfish, they insist for another half an hour and are served at the table.

Let's have a delicious meal

To get full pleasure from eating boiled crayfish, you should know that they have edible not only the meat that is in the tail.

To begin with, the tail and claws should be separated from the body. With the help of a fork or knife, tender white meat with pinkish streaks is freed from the shell. It is considered the tastiest part of cancer. The crustacean intestines are removed. Outwardly, it resembles a dark thin tube.

From claws suck out tasty fragrant juice. It is also customary to open these parts of the cancer with a fork and enjoy the contents.

After that, you can savor the actual boiled carcass of cancer. The body contains a delicious yellow liquid. She's just being sucked out.

Did you salivate? Don't miss out on this delicious treat! Enjoy your meal!