How many minutes to cook crayfish in time after boiling with lemon, dill, garlic, to beer on water, milk, beer? Why are crayfish boils alive and you can not cook dead crayfish?

How to cook living crayfish correctly? Our article will tell you why it is impossible to cook dead crayfish and how much salt and spices to add to the broth so that the arthropod meat can turn out as fragrant as possible.

Crayfish relate to delicious products, so in some regions of our country it is very difficult to get them. But even if you were lucky, and you were able to buy fresh, just caught crayfish, you must still be able to cook them correctly.

If you do not cleanse them of dirt and silt, then no matter how tasty you try the finished dish will not work. Therefore, before starting cooking, be sure to give these water residents to swim in a large amount of pure water.

After about 30 minutes, he will be cleansed of silt and land, and you can calmly cook them.

How to cook crayfish in water, how much salt?

Racing rules

• Crayfish cooking can fluctuate from 15 to 25 minutes. The temporary segment will depend exclusively on the size of this water resident. Small individuals to get to readiness enough for 15 minutes, but large crayfish can be boiled at least 20

• But, if for some reason you missed the moment and did not spot the time, then you can use the hint that our great-grandfathers used. As soon as this water resident changes its green-bolot color to bright red, then the time has come, to get it out of boiling water

• The taste of this delicacy has a great effect on the amount of salt in the broth for cooking. If you overdo it with this component or do not report the right amount, then the finished dish will turn out to be unavailable to use

• In order to make the appetizer to be a tasty broth for each letter of the broth, you need to put 1 tbsp. l salt. And let you scare you so much of this product, crayfish will take salt exactly as much as they need

Why are crayfish boiled alive and why can't you cook dead crayfish?

Living cancer is the key that its meat will have excellent vuso qualities

• Crayfish are a fairly perishable product, so you need to choose exclusively living persons for cooking. The main indicator of the freshness of the arthropod is considered an elastic bent tail, tightened to the abdomen. If you are offered to buy cancer with a completely relaxed body and claim that he is sleeping, then simply refuse to buy.

• After all, if the deceased river resident lay on the counter for more than 3 hours, then with a high probability we can say that his meat has already begun to deteriorate. But even if the seller managed to deceive you, and you brought home not a completely fresh product, carefully follow him during cooking

• Damaged cancer literally a few minutes after getting into boiling water sumps up, a little swollen and begins to publish not very pleasant smells. Such a product must immediately be removed from the brine, otherwise it will ruin the taste of the rest, quite normal arthropods

Is it possible to cook dead crayfish caught yesterday

Dead cancer, even after heat treatment, can harm human health

Remember, no matter who said, cooking dead crayfish and eating them is strictly forbidden. And the point here is not that such arthropods have worsened the taste of meat. In nature, crayfish are considered to be orderlies of rivers and lakes and due to the fact that they eat exclusively by carrion and dead mollusks in their body accumulate quite a lot of harmful substances.

For cancer itself, they do not pose a particular danger, but as soon as it die, they literally begin to decompose its fabrics from the first minutes. Therefore, even if you boil its meat a little more than you need to get rid of pathogenic microflora is unlikely to succeed. But it is also over if you take a chance and eat such a product, then you will be quite likely to get poisoning and disorder of the stomach.

How much time to cook the living cancers in boiling water?

Until the complete shit of crayfish, boil for about 30 minutes

• As already mentioned a little higher, you need to cook crayfish until cooked for about half an hour. Of course, if an arthropod is small in size, then 10 minutes will be enough for him to get to cooked. But if you are lucky, and you were able to get truly large individuals, then keep them in boiling water not for 25 minutes

• Moreover, this does not mean at all that all this time should be cooked at the highest temperature as possible. You can cook a fragrant broth, lower the crayfish into it (lower them best with your head down), boil them literally 15 minutes, and then completely turn off the fire

• If you leave these river residents in hot broth for another 10-15 minutes, then they will perfectly reach readiness, and you will get a dish with very delicate and aromatic meat

Is it possible to cook frozen crayfish and how to cook correctly?

Rules for cooking frozen crayfish

In the trailer, it is quite acceptable to eat frozen crayfish for food, the only thing you should be prepared for is that such a product will not have such a pleasant taste and aroma as fresh individuals.

Very low temperature makes cancer less juicy and denser. Therefore, if you are not embarrassed by such shortcomings, then you can safely buy frozen crayfish.

Rules for cooking frozen crayfish:

• Remove them from the freezer and transfer them to the lower shelf of the refrigerator
• Wait for them to completely hide, and then carefully examine them
• In correctly frozen individuals, the tails will be pressed to the abdomen
• Put a pot of water on the stove, add salt and spices to it to taste and bring everything to a boil
• Lay thawed crayfish in boiling broth and cook them for 20-30 minutes

How to cook crayfish at the stake?

Crayfish cooked in foil at the stake

Crayfish cooked at the stake have a special taste and aroma. Living fire and the smell of wood makes their meat even more piquant and fragrant.

If you decide to cook crayfish in the way below, then be sure to rinse them in clean water as well as possible, because as they will be prepared in almost their own juice, then more than one sandstone should not remain in their shell.

So:

• Fresh, just caught crayfish run into a container with clean water and let them swim in it for 15 minutes
• Then again thoroughly rinse them with clean water and let it dry a little
• Squat square blanks from foil and put dill, bay leaf and black pepper on them with peas
• Next, put the crayfish on these blanks, add them well and sequences them tightly
• Move everything to the coals and wait 15-20 minutes
• After that, transfer them to the dish and let it cool a little (you don’t need to remove the foil at this stage)
• After about 15 minutes, save them from foil and serve the dish to the table

How to cook crayfish with dill?

Crayfish -woken with dill

If you want crayfish to be soaked in the fragrance of dill as well as possible, then first weld a spicy saturated broth from it and only then lower the arthropods into it.

Recipe:

• Pick 3 liters of water into a pan and put it on the stove
• Add 3 tbsp to it. l salt, 4 pcs. bay leaf and 300 g of fresh dill
• Bring the liquid to a boil, stretch it for 10 minutes, and then turn off the fire and let the broth brew
• When spices give their fragrance again return the pan to the stove and bring the liquid to a boil
• In the boiling broth, lower the prepared crayfish and boil them for 15-20 minutes

How to cook crayfish with lemon?

Crayfish cooked with lemon

Freshly squeezed lemon juice will help to score the taste and smell of river tina and give cancer meat a light citrus aroma.

Preparation:

• Clean the crayfish from river silt and garbage
• Boil in 4 liters of water, add 4 tbsp to it. l salt, lemon zest and spices to taste
• Add crayfish (approximately 3.5 kg) to the boiling broth and boil them for 10 minutes
• Когда членистоногие начнут менять свой цвет, выключите огонь, накройте кастрюлю крышкой и дайте блюду настояться еще 15 минут
• After that, remove the crayfish from the broth, put them on the dish and sprinkle them with lemon juice

How to cook crayfish for beer?

Crayfish to beer

Any man knows that the snack for beer should be slightly brackish. Therefore, when preparing crayfish as a snack for this foamy drink, be sure to consider this small nuance and cook them in the most salty brine.

So:

• Take 2 kg of crayfish, rinse under running water and put in a large container
• Boil 4 l of water and add 7 tbsp to it. l salt, 2 tbsp. l dry dill, red and black pepper with peas and 50 g butter
• Boil the liquid for 2-3 minutes and lay crayfish in it
• Boil them for 20 minutes, and then remove them from the stove

Do not immediately get the crayfish from the broth, let them stay in the liquid for at least half an hour. During this time, their meat is most well fed by salt and spices and will become the perfect snack to beer

How to cook crayfish in beer?

Crayfish cooked in beer

If you like a slightly bitter flavor of beer, then you can quite calmly use it as a crayfish to cook crayfish. But if you want to get a truly tasty snack, then use light beer for cooking.

Unlike black ones, they have a smaller gamble aroma, which when heated becomes very concentrated.

So:

• Boil 3 liters of water and add 4 tbsp to it. l salt
• Then add a mixture of peppers, dried and fresh dill, a couple of leaves of bay leaf and 1 liter of light beer to the seething liquid.
• Let the liquids boil a couple of minutes, and then lower pure living crayfish into it
• Boil them until cooked about 20 minutes, and then turn off the stove
• So that the crayfish are soaked as the aroma of beer as well as the aroma of beer leave them for 5-7 hours
• After this time, take them out of the liquid, put them on a large dish and decorate the dill twigs and lemon slices

How to cook tasty crayfish with garlic?

Crayfish cooked with garlic

If you have tried almost all the classic recipes for making crayfish and you want something new, then try to cook these delicious arthropods with the addition of a large amount of garlic. He will give cancer meat a light pinworm and make it very fragrant.

Preparation:

• Run the crayfish into a basin with clean water and wait until they spontaneously get rid of silt and soil
• Boil 4 liters of purified water, add 4 tbsp to it. l salt, black pepper, fresh dill and 20 cloves of garlic
• Cook concentrated broth from these components and let it brew
• Then bring it to a boil again and lower the living crayfish into it
• Когда жидкость начнет интенсивно бурлить, уберите огонь на минимум и томите их 30 минут
• Put the finished crayfish on an ice dish and decorate with olives and olives

How to cook crayfish in milk delicious?

Soil crawled

Gourmans who love unexpected experiments will like this recipe. Try to soak the cancer of the milk for a start, and then weld them in a standard way.

Fat, which is present in milk, will make the meat of these river residents so tender that it can be eaten by lips.

Recipe:

• Prepare 2.5 kg of crayfish and pour them 3 liters of fatty milk (you can use farmer)
• Let them stand in milk liquid for 2-3 hours
• Then drain milk into the sink and rinse them under cold running water
• Put pure crayfish in broth from water, dill, parsley, carrots, salt and pepper
• Cook them for 20 minutes, and then quickly cool them and serve to the table

How to cook crayfish with caviar?

Cancer with caviar

Although some people argue that crayfish caviar is not distinguished by special taste, if it is prepared correctly, then it will be worthy of even a festive table.

The most pleasant thing is that if you cook crayfish with caviar, then you will get not one, but two tasty dishes at once. After preparation, you burn it to get caviar, stuck it with lemon juice and pepper and serve as a separate snack for beer or any other alcoholic beverages.

Cooking of crayfish and caviar:

• From water, salt, pepper, bay leaf and dry dill, prepare the broth
• Bring it to a boil and lay it cleaned and washed crayfish
• As soon as they turn red, immediately get them and put them on a chilled dish
• If you plan to serve them to the table with caviar, then immediately bring a snack to the guests
• If you want to serve caviar as a separate dish, then first take it out with a small spoon in a separate bowl
• Then clean it from the films and bring it to taste with spices
• Serve crayfish and caviar slightly chilled

How much small and large cancers do you need to cook?

Optimal time for brewing crayfish

Crayfish are different sizes and in dependent on this increases the time of their cooking. Ideally, of course, it is best to cook individuals of the same size. So you can be Yverny that the appetizer has prepared perfectly and on your table will not turn out to be a separate or digested arthropod.

But if it so happened that the mollusks of different sizes were on your kun, then just lay their broth starting with the largest.

Time for preparing:

1. Small-10-15 minutes
2. Average-15-25 minutes
3. Large- 30-40 minutes

Why are crayfish blushing when they are boiled?

We all know that the shell of living and boiled crayfish is very different in color. In the living, it can have shades from light-gone to brown-black. Most often, the color of the shell is influenced by food that cancer eats and in which water it lives.

But after heat treatment, they all become the same red. Such reincarnation is associated with the presence of carotenoid pigment in the body of the arthropod pigment, which, when heated, begins to break up and stains the shell in red.

Video: Boiled crayfish. How to cook crayfish?