How much cook crayfish after boiling. From what depends the time of cooking crayfish after boiling: we learn how to correctly cook arthropods

There are many recipes prompting how to cook crayfish. Numerous ways of cooking in water, milk, fault will help to easily prepare a delicacy, without spoiling it, and improving taste. Enjoy the taste of gentle and useful meat rich in proteins, vitamins and minerals, to figure out a snack to beer or an exotic dish at home, following the prompts and advice of the best chefs of the world.

The classic recipe for boiled crayfish will help make the product quickly, with a minimal set of additional components. Before the start of cooking, live crayfish should be thoroughly wash under flowing waterUsing a suitable brush (can be ordinary tooth). Special attention Washing the abdomen of cancer, where small legs are located.

To quickly cook crayons, cook them in initially heated water

Required products:

• crayfish;
• dill (several umbrellas or seeds);
• salt to taste.

Black pepper peas and laurel leaves should be added very carefully, in small quantities, so as not to spoil the dish. A suitable capacity is placed on the stove (depending on the amount of crayfish) with water and on a large fire, the liquid is brought to a boil. After, the washed basic product was put on it and salt is added together with spices, approximately 1 tbsp. on 2 liters of water. Do not be afraid to reduce the pacarne - slightly salty, with the aroma of dill, they have the perfect taste.

Cooking the product, periodically stirring, it follows about 8 minutes. Capacity at this time is covered with a lid, and the fire is reduced. After the preparation of cancers, a beautiful scarlet shade is acquired from above of the shell and white on the stomach. Finished, they must be in a saucepan within 15 minutes. If they submit to the table not immediately after cooking or it will take time for transportation, they should be stored in water, to avoid dilapidation.

In the event of a dry white surface on the shells, it is recommended to slightly grasp them with sunflower oil.

How much time to cook crabs?

Boiled cancers are considered an original Russian delicacy, who used to be served to the table during the feast of rich people. The cooks sought to prepare the dish so that the meat acquired a gentle structure, did not digest and retain their beneficial features. How much to cook crabs in time, will depend on their size.

1. Grand-cutting large size, with a solid shell, should prepare at least 12 minutes.
2. For the preparation of small goes about 8 minutes.
3. Cracks that linen should be prepared for 5-7 minutes. Otherwise, they can fall apart and have a very good look.

If arthropods are boiled in wine, then the cooking duration is 25 minutes. On milk - from 15 to 20 minutes.

Right proportions

To properly prepare cancers, the recommended proportions of the main product, water and additional components should be observed.

• on 1 liter of water to add no more than 10-12 arthropods (depending on their size);
• for every 2 liters of liquids, 2.5 tbsp. Salt without a slide;
• bay leaf and spices are added to taste.

Dill can use dry or fresh. A rich taste is acquired by crayfish, welded in water with the addition of seeds or umbrellas of dill. Proportions - approximately 2.5 tbsp. Seeds by 1.5-2 kg of crayfish.

Cracks welded in beer

To beer, yes also cooked in this foaming drink, raks acquire a delightful taste.

For the preparation of the dish you will need:

• beer (500 ml more than water);
• water is 1 l for 10 arthropods;
• handful of salt (1 tbsp. per 1 l of liquid).

A beer with water is poured into a suitable saucepan and all this is brought to a boil on a large fire. After boiling into the liquid, the salt is added and live racks are lowered. Cooking duration - from 8 to 18 minutes. Finished cancers insist in brine for about 15 minutes, after which they are served on the table. Specialists advise prepare arthropods on light beer, as the dark can give an unpleasant bitter taste.

How to cook live crayfish in milk?

Many seafood are well combined with milk and cancers did not exception. Despite the fact that this method of cooking seems unusual and takes more time than traditional, many practiced it and very successfully. How to cook live crayfish on milk, while keeping and improving their taste?

To begin with, you should stock:

• water;
• milk;
• salt;
• black peas - 4 pcs.;
• laurel sheet - 2 pcs.;
• dill seeds.

First, the plane is boiled and after the milk is cooled. Then the washed cancers are lowered into it and left for soaking by 2.5 hours. Before you get the product from milk, in a special container water is brought to a boil and raks are lowered together with spices and salt. When the crayfish becomes almost ready, water should be carefully drained and replaced with milk in which the main product was soaked. In it, arthropods are preparing another 7 minutes after boiling.

In cucumber brine

The brine from the cucumbers, in addition to use, can be used to prepare seafood.

0.5 kg of cancers will be needed:

• onions - 2 pcs.;
• sour cream - 5 tbsp.;
• romor of cucumber - 1.5 liters;
• dill and laurel sheet - to taste.

The washed and peeled and peeled are stacked in the container, poured with cucumber brine and are prepared on medium heat for about 25 minutes (after boiling) together with spices. A few minutes before readiness in the brine is added sour cream.

There is another 1 cancer cooking recipe with the addition of cucumber brine. It is in it the main product is initially prepared in boiling water for 7 minutes, after which brine from cucumbers (1/3 of water) and 2 tbsp. vegetable oil. After the preparation of cancer, they insist in brine for about 25 minutes and served to beer.

Cooking with the addition of wine

Make cancers in an unusual refined delicacy will help good white wine. It will give the finished dish a pleasant and unobtrusive fragrance, an excellent taste and a delicate meat structure.

Seafood is preparing for this recipe from:

• white dry wines - 500 ml per 1 kg of crayfish;
• flour - 2 tbsp.;
• cumin - 1.5 tbsp.;
• laurel sheet - 3 pcs.;
• butter creamy - 40 g;
• salt and pepper to taste.

In a pot of thick bottom, arthropods are roasted on preheated oil. Then they generously sprinkled with spices, poured wine and prepared for 12 minutes. The finished product is laid out on the plate, and the remaining fluid is used to prepare the sauce (optional).

To prepare a sauce, the liquid remaining from the cooking of crayfish is focused, and mixed with a small amount of flour and butter (2 tbsp). Prepare the product should be thickened, constantly stirring. Serve in small glasses to boiled cancer.

All men respect them and love very many women. They are considered a mandatory beer attribute. But even experienced cooks sometimes make mistakes in the preparation of this snack. After all, it is worth a little digest or not to know, and the meat will be "not the" consistency. Therefore, let's remember how much cooking crayfish after boiling, and how it is done at all.

In order not to spoil such a valuable product before you begin to cook them, let's figure it out with the main thing: how much to cook crayfish in boiling water? After the secondary boiling of small crayfish (up to 70 g), cook 7-10 minutes, medium in size (about 90 g) - 1 -17 minutes, large individuals (weight from 120 g and above) - 20-25 minutes.

Before throwing cancers into the water, you must wait for it when it starts to ruin. After laying these arthropods, boiling will stop. This process will start again after -7 minutes. Thus, if you consider how much in general, cooking cancers until ready (from the moment they are in a saucepan), the answer will be like this: small - 20 minutes, large - 40 minutes, moderate - from 25 to 30 minutes.

Details decide everything: what you need to know about cancel's boiling?

The most important points in the preparation of crayfish:

• When immersing in the driver, cancers must necessarily be alive. Never boil dead individuals, it threatens with serious poisoning!
• Cancer before cooking must be washed with flowing water. Special attention is paid to the places between the paws on the belly. It is there that Il will accumulate, as well as sand. For convenience, you can use the old toothbrush.
• Cook them in a large pot so that the space is at least 10 centimeters from the level of water to its upper edge.
• You should only throw them into boiling water, and cook with salt and spices.
• Lay the crayfish in the pan head down, one by one, holding a back.
• Boil at once no more than 12 pieces.
• Water is better to reduce a bit than not to throat. Optimal proportion: 1 tablespoon with a slide on a liter of fluid. If you want raks to be more salty (for example, if you cook them to beer), then increase this amount, but not much - on 2 liters, pour 2.5 spoons.
• Be sure to add umbrellas of dill or its seeds. Without this ingredient, cancers will not be so tasty.
• When cooking cancers, you can put the water garlic and onions, pepper peas.
• The fact that cancers are ready, "will tell" their red color.
• After boiling cancers, it is left in the water to break from 15 minutes to half an hour (depending on the value).

Tip! If you are afraid that cancer will fit your finger, use forceps (for example, for spaghetti)!

Where is beer, there and crayfish! Recipe for baying with beer and secret ingredient

Cooking cancers can not only in water. Gourmets prepare them in a cucumber brine and even in milk. But to turn crayfish in a real culinary masterpiece, it is best to boil them right in beer. Those who at least once tried such crayfish, argue that they are becoming even more appetizing. You can fill the entire pan with a foam drink. If you "translate" such a number of beer seems to you blasphemy, use our recipe. For him, the entire cup of beer will be required.

Ingredients:

• river raks - 1 kg;
• dried dill - 5 twigs together with umbrellas;
• salt (small or large) - 3 table. spoons;
• laurel leaf - a few pieces;
• light beer - 250 ml;
• pepper - 10 peas;
• butter - 50 g.

Cooking:

1. Live crayfish thoroughly rinse under the water. Do it several times (although they live in pure water bodies over the course, but can be sufficiently dirty).
   
2. Some individuals are cleansed (from the abdomen) a brush from a dark fly.
   
3. Fold them into the pelvis with water, let let out.
4. Take a bulk saucepan. Fold in it dill (along with sticks-stems and seeds).
   
5. Put the same laurel leaves there (their number adjust yourself as you like).
   
6. Send a black pepper in the pan of black pepper into the pan.
   
7. Fill water (at least 3 liters). This quantity will be just enough for cancer during boiling to be "closely".
   
8. Turn on the fire.
9. When the driver boils, alternately throw into it washed crayfish. They should all be in the brine. You can additionally turn them over several times, drowned upper in boiling water.
10. Put salt.
    
11. When the boiling starts, reduce the heating to the middle, cover (not tight!) Pan with a lid.
    
12. Pay attention to how much time to cook crabs with dill. Boil them 10 minutes. Then pour the beer cup.
    
13. And now the same special component is butter. Throw it into a saucepan. Thanks to such an additive, raks will turn out more gentle, juicy and shiny on the sight!
    
14. All together should leave another 10 minutes.
15. Turn off the gas. Cover the capacitance with the lid. Let them get a quarter of an hour in a fragrant brine. At this time, the apartment crawls an incredibly delicious bread smell from beer, mixed with aroma of differ and laurels.
16. Serve cancer (you know what to serve them)!

You can slightly modify the proposed recipe and cook crayfish right in beer. To do this, fill the pan with a light beer (at the rate of 10 pieces - 1 liter of the grinding drink).

Salt (adhering to standard proportions: a spoon on a liter). When the beer is drumb, lower the crayfish in it. 5 minutes after the secondary boil, put dill (not necessarily dry, it is possible and fresh), parsubus, laurel.

How much cooking crayfish after boiling, you already know: 15 minutes! Take the patience, wait until they lie down in the brave of 20 minutes and you can start to the most pleasant part - start to cut and enjoy their excellent taste!

Surely, everyone heard, they know and tried such a tasty and fragrant delicacy, like boiled cancers. With one mention, a terrible appetite wakes up about this dish, and before the eyes the picture is red, just cooked, tasty smelling cancers.

Everyone prepares dishes in their recipe or how it is convenient for him, but in order for cancels to be very tasty, it is obligatory to know, how to cook crayfish at home That's right, what to cook them, how much to salt and what seasonings add to them to preserve the aroma and taste of gentle crayfish meat.

In fact, everything is quite simple in this matter, most importantly, to start, remember the several recommendations that you will need in cooking crayons:

1. Never change this rule - for cooking, exceptionally fresh and live crayfish are selected. This is not just a recommendation, but the "golden" rule of making cancers.

1. If you decide to buy crayfish, then you are obliged to know that the lively cancer is always tightly pressed his tail to the belly, and it is these "specimens" best suited for the preparation of delicacy.
2. Caught cancer can be carried out with early spring Up to late autumn, but, the juicy and delicious cancers are those from whose catching at the beginning of autumn. Especially fat and fleshy cancers become from September to October.

Before, how to cook frozen crayfishThink again whether it is worth using such a stupid product at all. Buying frozen crayfish is fraught with a number of consequences:

• the meat of such individuals is sufficiently dry and at the same time, fibrous, so you will not receive special pleasure from this delicacy;
• the quality of the product in this case is simply impossible to determine, which means that the probability of acquiring non-baking cancers becomes high enough;
• consumption of non-baking cancers can cause stomach disorder, indignation and other problems with the gastrointestinal tract.

How to prepare cancers for cooking?

To make cancers correctly and delicious, it is necessary to prepare them for starters:

• Mandatory rule is their careful wash. It is necessary to understand that they were not in the aquarium, but wildlife, the river, in which there is a mass of various bacteria, infections, etc.
• Some, before cooking crayfish, clean them, but this is not a binding rule, but just another way to prepare them.
• After you brought cancers, you must add them to any container and pour clean, preferably drinking, water. Leave them in this water hour for two. During this time, all the dirt and Il, which are stuck on their porous surface of the shell can be sinking. After that, it is necessary to thoroughly flush each cancer under the high pressure of flow water.
• Many claim the crayfish will be even tastier, they need to begin to soak in milk, it is desirable that it is low-fat. Also before cooking, they are left for some time to spill in water with sour cream. Such crayfolds are obtained more juicy, and their meat is more gentle.

Do not forget that after soaking them in milk or sour cream water, it is necessary to rinse cancers well under water.

Some lovers of the delicacy under consideration are cleaned before how to cook river crayfish. This is a simple, but also an optional process. An intestine is getting out of cancer, as well as his ventricle, so you will remove bitterness.

How long boil cancers?

Those who cook cancers not the first time, do not even think about how much time they are preparing, because the entire cooking process occurs on the "automatic". In turn, novice hostesses need to know the accurate preparation recipe, because they are afraid to spoil something, not to know or reduce cancers, so there are no advice, but the exact list of rules, how much, what, where and when adding.

If you do not know how long boil crayfish after water boiling, saturated red color of the shelter will give you to understand that cancers are ready. Usually after boiling water, raks are prepared for no more than 20 minutes, most often 15.

Beginner cooks need to remember that the time of cooking crayfish occurs from the moment the water in which they are preparing will boil.

How to brew crayfish to beer?

In fact, the recipes of the preparation of the delicacy under consideration are very much. Today we will tell you about the most delicious of them. In order to prepare fragrant, tasty and juicy crayons for beer, it is necessary to follow the prescription and proportions:

• if cancers are not more than 11 cm in length, then by half a liter of water, you will need 18 crayfish
• 3 spoons of salt on one and a half liters of water
• all seasonings, greens, spices you add to your own taste

Dishes and ingredients that will need to prepare delicious cancers:

• pan, preferably deep
• one and a half liters of water
• lavra leaf
• pepper peas.
• dill

The process of cooking cancers is very simple:

1. Boil water in a large and deep saucepan. In this case, we will need only one and a half liters of water.
2. After the water boiled, we can add various spices to the pan that you choose to your taste: dill fresh, dill seeds, pepper, leaf of laurel.
3. Do not forget when boiling water, it is good to salute. For one and a half liters of water, there will be three spoons of salt (table).
4. Sliced \u200b\u200bwater with spices should leave a few more minutes, after which we fall asleep into her crayfish (living and fresh, well washed).
5. We wait until the water boils back, then we interfere with 15 minutes.
6. We pull the crayfish from the pan, lay out on the dish, decorated with dill, if desired - lemon.

Beautiful, juicy and delicious cancers are a great addition to cold and living beer.

How to cook crayfish in beer?

It turns out that cancers can be prepared not only to beer, but also in beer. For those who like to experiment and try something new is a great way to please yourself with a delicious delicacy, prepared in an interesting way.

The main recipe for making crayfish (which was presented above) is not too different from the proposed prescription crayfish in beer, the difference lies only in the fact that instead clean water, we prepare a mixture where beer and water are mixed in the proportion of one to one. Otherwise, recipes are similar to each other.

Cancer in wine

If you are a lover of savory dishes, then cradles made in fault - a great way to pamper yourself with an exquisite delicacy.

So, to prepare such an unusual dish we will need:

• dill and Rosemarin
• wine (preferably white dry)
• bully and carrots
• fresh crayfish

Here, the whole highlight in the sauce for which we need:

• lemon juice
• butter
• ground pepper

Sequencing:

1. We mix the water and wine, bring the prepared mixture to the boil. Wines should be as much as water. It is very important to observe the proportion of 1: 1.
2. So far the water boils, cut the bulb and carrots with pieces. Slices should not be too large.
3. We add all seasonings and greens in boiling water, as well as vegetables, and leave them for a couple of minutes, bother. Do not forget to salt water.

1. After 3 minutes we fall asleep washed crayfish. We wait until the water with cancers boils, after which they interfere with 20 minutes.
2. The mixture in which raks was cooked, used to prepare sauce, so that when the finished raks will be laid on the dish, proceed to its preparation.
3. Mix the residues of the mixture with oil and lemon juice, sprinkle with pepper and add some salt. In this sauce, negotiate cancers for a couple of minutes.

Cancers are ready to use. Such a dish is perfect for any event and enjoy any gourmet and connoisseur of exquisite dishes. When there is simple recipes from detailed instructions, cooking any dish will be pleasure. Boiled crayfish is tasty, quickly and simple.

Video: How to cook crayfish?

River cancer is not just a tasty snack to beer or expensive ingredient of restaurant salad. No less exquisite combination will be able to use cancer meat to white wine or salted tomato juice with fresh greens. Gentle meat practically does not contain fats, but this is a full-fledged protein product rich in calcium and vitamins E, V. To fully keep all these beneficial substances in the dog, it is necessary to know how it is right and how much to cook crayfish.

Selection rules

Even if there is no need to choose crayfish on the market yourself, it is better to know which copies are suitable in order to cook a delicious snack from them. Many have happened that her husband or friends brought a whole grid of smoking arthropods from fishing. In this case, such knowledge becomes priceless:

• The best are cancer caught in early spring or autumn.
• In large cancers, meat is more gentle and juicy.
• Active cancers - a sign of lack of illness. Do not boil copies that do not react to all sorts of irritants or have exterior signs Diseases. Asleep or sick cancers quickly decompose. If you cook and eat them, you can seriously poison.

Tip! A batch of cancer is better to disassemble on portions, in which instances will be approximately the same sizes. So they are more convenient to cook, and the degree of readiness will be the same.

Preparation for cooking

Before brewing cancers, you need to get rid of river sand residues and yals. To do this, they are poured into a large capacity with cold water and leave so thirty minutes. After such a "folding", the water should be changed, and the operation repeat at least three times.

Each wage should now be rinsed under running water. So that cancer does not harm you by the hand, you need to take it from the side of the back.

Softening the raffle the shell will help half-hour soaping in milk before starting cooking.

Classic method of cooking

Many believe that they know perfectly, how much to cook crabs in time and boast of different recipes for cooking snacks. But the classic of the genre remains cancers, boiled in water with dill.

To boil the kilo cancer, it will take a spacious saucepan and 3 liters of water. First you need to prepare broth. In boiling water dissolve salt at the rate of 1 tablespoon per liter of fluid. The pepper pepper is added there, a pair of laurel leaves, a bunch of dill branches, sliced \u200b\u200bby lemon slices. After boiling, the broth is turned off and give it broken 15 - 20 minutes.

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

So that the meat of cancer is impregnated with the taste and aroma of the broth, they are not pulled out immediately from the pan. After the end of the cooking, they are launched for another 20 minutes.

Cooking in beer

Another common recipe that can be used to cook cancers - cooking snacks in beer. To do this, the bottom of the pan, if possible, you need to lay a layer of dill and pour it with beer. Beer must be a bit so that it barely covered the greens. On slow heat let me boil. After that, you can safely lay cancer. After 15 minutes, you can add liquids if necessary. By time in beer, crawled crayfish as many minutes as in the usual broth. In the brand cancer insist for another half an hour and served on the table.

Tasty barely

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

To begin with, the tail and claws should be separated from the body. With a fork or knife, gentle white meat with pinkish residences freed from the shell. It is considered the most delicious part of cancer. The dishes are deleted. Externally, it resembles a dark thin tube.

Delicious fragrant juice sucks out of the culisms. These parts of the cancer are also taken to open the fork and fall into content.

After that, you can put it yourself with a ventilation cutter of cancer. The torso contains a delicious yellow liquid. It is just sucking.

Soils flowed? Do not deny yourself this delicious pleasure! Bon Appetit!

Boiled crayfish is a real delicacy, which can easily be prepared at home for yourself and its loved ones, while the process of their cooking is not a very difficult procedure. In this article, consider in more detail how much time and how to cook crayfish so that they come tasty.

How much time to cook crabs?

Cancer cooking time is not large and almost the same for individual sizes:

• How much to cook crabs after boiling water in a saucepan? After boiling water in the saucepan of crayfish, it is boosted on average 10-15 minutes before readiness (a sign of readiness - a shell with all cancers will become red).

Having learned how much time to cook crayfish to readiness, then consider the process of their preparation itself, in which the meat is obtained juicy, tasty and fragrant.

Note: It is best to cook only fresh crayfish, whose tails are tightly pressed against the abdomen, if you cook frozen crayfish, they will have more dry and not so tasty meat.

Classic recipe, how to cook live crayfish in a saucepan

• Total cooking time: 45 minutes, preparation time for cooking: 5 minutes (water boiling time in a saucepan and preparation of crayfish for cooking), cooking time: 40 minutes.
• Calorie of boiled crayons: 97 calories (per 100 grams of product).
• Kitchen: European. Type of dishes: seafood. Number of portions: 2.

The recipe will require the minimum of the ingredients below:

• Live crayfish - 10 pcs.,
• Water - 1-1.5 l,
• Salt - 2 tablespoons,
• Dill - 35-40 grams,
• Black peas - 5-6 pcs.,
• Fragrant peas - 3-4 pcs.,
• Bay sheet - 5-6 leaves.

Cooking cancers starts with their preparation for cooking. First of all, you need to carefully move cancers and leave only alive for cooking (the dead cooking and eat is not recommended), after all cancers you need to thoroughly rinse in flowing cold water (you can additionally use a clean brush to consider algae residues, yals or other Pollution, if any). After these procedures, you can move to cooking. Consider more classic step-by-step recipeHow to properly cook crabs at home:

• We choose a big deep pan, pour cold water into it (on average 1 liter of water for 10 small crayfish) and put on a large fire.
• After boiling water in a saucepan, put salt into it (based on the proportion of 2 tablespoons per 1 liter of water), laurel sheet (5-6 leaves), black and scented pepper peas (7-10 peas), and dill (35- 40 grams of dry or 50 grams of fresh).
• Cooking seasonings in boiling water for 2-3 minutes so that they put their taste and aroma in the water, after which we put cancers in boiling water (in turn, holding them for the backs).
• After re-boiling the water in a saucepan, we reduce the fire (water should not be boiled very much) and cook cancers until 10-15 minutes ready (depending on their size).
• After the cooking time, turn off the fire and retain the saucepan from the stove, we give racks in the brave of 10-15 minutes, after which we get them out of the pan, we feed them to the table.

Note: For the same recipe, crayfish is boiled in beer, only instead of water uses a mixture of light beer and water in proportion to one to one.

Answers to popular questions arising from cooking crayfish at home

• How much salt putting on a liter of water for cooking cancers? On average, there are always 2 tablespoons of salt (ordinary or food marine) per liter of water.
• Why do not cook dead crayfish? As soon as the cancer dies, his meat begins to deteriorate and if you cook and eat a dead cancer there is a risk to poison.
• Is it possible to cook cancers, and then freeze? Cancers can be freeze after cooking and store an average of up to 1 month, but in this case they will lose most of their taste qualities, with this after defrosting before the use of cancers you will need to slaughter a little in salted boiling water.
• Why are cancers blush during cooking? Cancers become red after cooking, because when heat treatment in their shell is released by the pigment of astaxanthin, which is bright red.

In conclusion, the article can be noted that knowing how much cooking crayfish, you can be delicious and quickly prepare them at home to beer or just like ready tasty dish. Your feedback I. useful advicehow to cook crayfish at home, leave in the comments to the article and share it in social networksIf she was helpful to you.