Rakov is traditionally prepared by dipping it alive in boiling water. Many chefs do not like this process and prefer to cook frozen crayfish, others cannot buy live ones due to the remoteness from the places of their catch or because they want to cook crayfish out of season. Regardless of whether you want to feast on these freshwater fresh or frozen, cook simply boiled crayfish or crayfish bisque, sauce, pie, it is important to choose the right starting product.
Instructions
Step 1
Live crayfish Live freshwater crayfish are usually translucent, green to blue or brown. Under favorable conditions - at temperatures from + 15 ° C in a container with water and free access of oxygen - crayfish are very active, they are constantly in motion, climb on top of each other, move their mustaches and claws. If the cancer "hangs" in the corner of the reservoir motionless and breathing heavily, do not take it. Perhaps it is after a long journey and, although the arthropod is alive, it could starve itself, and you will extract very little meat from its shell.
Step 2
Look for crayfish with intact claws, shells, even color, no chips or growths.
Step 3
At temperatures below + 10 ° C, the metabolism of crayfish slows down, and they seem lifeless. When choosing chilled crayfish, it is very important to know how long they will keep in this state. The normal period is up to 48 hours.
Step 4
Before cooking, live chilled crayfish are heated to room temperature, washed in a container with salted water (100 g per 10 liters) for no more than 3 minutes so that they do not die from salt water. Those arthropods that remained floating on the surface of the water and do not move, it is better not to eat.
Step 5
Chilled Boiled Crayfish Chilled boiled crayfish should be bright red and smell like the sea. Their carapace and claws should not be visibly damaged. Remember, the easiest way to extract meat is from freshly cooked crayfish. If you've boiled them yourself, do not store the crayfish for more than two hours. If you buy chilled crayfish in sealed packaging, their shelf life is from the moment of production up to 3-4 days.
Step 6
Frozen Freshwater Crayfish Frozen crayfish can be stored in the freezer for up to 3 months. Under the ice, they are the same color as the living ones. Before cooking, crayfish are thawed in the refrigerator for 12-24 hours. Thawed crayfish have a faint river smell.
