Have often cooked and then frozen whole crays or tails wrapped in wet news paper, then defrost overnight in the fridge when needed. Works really well.
Got a few the other day and didn't have time to cook a couple of the bigger bucks so froze them raw. Have never done this before. Has anyone got experience with cooking from frozen? Do you defrost first? If so how? Quickly in water or slowly in the fridge? Or can you just drop the frozen bug into the pot and give if a few minutes longer than normal?
Joined: 30 Aug 2006
I've found that wrapped raw crays in newspaper and frozen come out well. I tend to do them roasted or BBQ'd after that though, or remove the meat and do an extravagant stirfry with them. Cooking them frozen or defrosting them fast in water, its a recipe for disaster or food poisoning, or both.
Cooking them frozen or defrosting them fast in water, its a recipe for disaster or food poisoning, or both.
I've heard about this risk but not quite figured out why it would be. If the food is frozen and then rapidly defrosted and cooked I would have thought nasty bacteria would have little or no time to multiply before the cooking process kills them.
Or is it because the food may not be defrosted fully when done rapidly and therefore not cooked right through?
Joined: 20 Jun 2006
Location: New Zealand
all the above is fine but what is a problem when freezing them raw and then defrosting to boil they tend to go mushy, not all the time but it does happen,if you are to freeze crays raw then cook them dont boil just pan fry or baraque them they taste way better than the old boiled cray anyway,this is just my experince from boiling maybe a few hunderd of them over 30 yrs.
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