How long is the crayfish. How much is crayfish? Cooking crayfish in tomato juice

Booked crayfish is an original Russian delicacy, which remains popular many centuries. It is known that he was served on the table even during the time of Ivan the Terrible, and now almost no men's party do without this snack. In order for the dish with fragrant, gentle and juicy, you need to prepare it correctly. How and how much to cook crayfish after boiling? How to prepare arthropods to cook? Do you need to soak them? We will discuss all these issues right now.

How to choose crabs for cooking?

The most delicious, gentle and juicy are considered arthropods caught in the period from spring to deep autumn. Gourmets are especially distinguished by individuals that are caught from the end of August to October. If you managed to get such cancers, do not deny yourself the pleasure to enjoy them. Remember the main rule of the preparation of delicious cancers - choose only as much as possible and living individuals. How much time they need to boil at home

Preliminary preparation

It is known that the arthropods of the river inhabitants after their catch need pre-flushing, because their shells are stuffed with slits, sand and other pollution. To get rid of them, type cold water in the bath and place the catch there. When particles of dirt and snacks are mocking, cancers need to be rinsed under running water. It is advisable to repeat the whole process at least one more time. Do I need to soak the catch in milk or something else?

Some lovers of this snack claim that the catch will be much more gentle and juicy, if he pre-give him to lie down in half an hour's fatty milk. However, it makes sense if the arthropods no longer show signs of life. Alive "yummy" is still better to boil immediately, without soaring.

Cooking cancers at home

It is important to remember that the cooking time is counted from the moment the water boiled into which cancer was omitted. If you have prepared a saucepan, put the spices in it and waited for boiling, they lower the living crayfish in the saucepan. Do it need it correctly. On average, in one liter of the brave, no more than 12 individual arthropods should be. Lower them head down while holding back. Locked in a circle.

As soon as you immerse delicacies in boiling water, water will stop boiling. The starting time of cooking has not yet begun. When the driver boils again, we begin the time ... Cooking after boiling segments you need 15 minutes. After a quarter of an hour, the saucepan is removed from the fire and covered with a lid so that the delicacy is interregnated and is well soaked with flavors and salt. Insist the delicacy under the lid of 20 minutes.

What to cook crayfish?

In fact, there are many ways to cook crayfish in the brave. They cope in water with the addition of spices, in beer, milk and even fault. On the Internet you can meet a recipe for crayfish in a cucumber brine. Each gourmet in its own way is the perfect version of the taste of this delicacy, but there are several classic recipeswhich we will consider.

Recipe 1 - in water with spices

1-1.5 Article is added to 1 liter of water. l. Salts (depending on preferences), a lush bundle of the dill or a tablespoon of its seeds, parsley is twice as fewer than dill, 2 laurel leaves, 6 black pepper peas, having half of the lemon. All listed ingredients are put in a saucepan with water, boil and a few minutes of tomatin on low heat so that the spices give the maximum flavor and taste of water. Only after that the catch heads down here. Add fire. When the water boils again, we start the countdown of time - 15 minutes. We remove the container from the fire with a delicacy, cover with a lid and insist for 20 minutes.

Recipe 2 - on beer

There are recipes for the preparation of river inhabitants and in water mixed in equal proportions with beer. It is best to use bright beer varieties. Then they take a liter of water and a liter of beer to a two-liter pan, they add the same spices to it that - dill or its seeds, salt, parsley, pepper-peas, bay leaf and lemon. The product is boiled in a beer brave of the same amount of time - 15 minutes after re-boiling. Then necessarily insist for a while.

Recipe 3 - with the addition of white wine

Spicy and interesting tastes will be crayled, if you cook them according to the recipe, where white dry wine is used as one of the ingredients. On a half liter of water, a glass of wine (dry white) is taken, one whole cleaned onion head, one carrot, a bug of dill, rosemary (one twig or teaspoon dried), pepper pepper - 6-7 pieces, salt to taste. In this decoction, they do not put a lemon, but serve it with ready-made crayfish, so that, if you want to sprinkle meat during meat.

So, how to cook crayfish at home? The answer is known - a quarter of an hour on a strong fire after water boiling. After cooking, cancers are removed from the stove and leave to stand 20 minutes under the lid. Immediately after this, the delicacy is served on the table hot, spreading on a beautiful big dish. Cancers are decorated with lemon slices and dill branches. Cooking a delicacy can be prepared both on water and on beer or wine. It all depends on your taste addictions.

Crayfish hunt - very fascinating occupation. Lovers hunters love to talk about the aroma of the haze and herbs that the freshest raks are soaked, just caught from the river. The fishing season begins in the spring, in May, and ends by the end of October. It is the autumn crayfish - the most delicious and fleshy.

Rakolov's wife (or lover of delicious invertebrates) must know how to cook crayfish. Water with spices, brine, kvass, beer and even sour cream with adzhika can be a great base for cooking.

How to cook crayfish - General preparation principles

Purchased or brought from robes of cancers immediately should be soaked in cold water. If the cooking is supposed in milk, pour live crayfish can be milk. By the way, such soaking is suitable for other boiling methods: milk to endure cancer meat with tenderness and special taste.

Before the direct preparation of cancers you need to wash very thoroughly cold waterAnd even better - carefully clean the places of the possible accumulation of dirt (sludge, sand) with a soft brush. As a rule, this is a region of abdomen and joints.

How to cook crayfish? Exceptionally alive, and this is one of the unpleasant moments. However, dead invertebrates are not suitable and even dangerous to health. Resisting cancer can be quite sensitively pinch, so when washing it, it is necessary to keep it tight for the back.

For cooking you need a big bucket or other suitable container. It is important that it was high enough: If there will be less than 10 or even 15 centimeters from the surface of the liquid to the edge of the dishes, it will have to make a drop in boiling water dropping cancers.

In addition to water, cancers can be cooked in beer, milk, cucumber brine, kvass. On liter of fluid, you need to take a tablespoon of salt (with the exception of brine, and without that salty).

How much can crayfish? At cooking cancers will leave fifteen minutes before half an hour. Minor copies weld quickly, maximum in 20 minutes. Middle is worth peeling for 25 minutes. Well, the most impressive individuals will be ready after thirty minutes.

It is important not to digest the delicacy: In this case, the meat will become tough, tasteless, dry. Therefore, as soon as the greenish-brown color of the shell became bright red, the container with ready-made cancers should be removed from the fire.

Do not hurry to get them immediately: Let a little laid in a decoction, soaked them. Cooking cancers need to be directly before meal: it is impossible to store them after cooking.

Cancers are traditional with seasonings and salt

There is nothing easier and tastier traditional dishes. It is on this recipe that Rakolov is boiled her prey, spreading a fire in the quiet shore. Black pepper and bay leaf - that's all that is needed for flavoring boiling water.

Ingredients:

One and a half or two kilograms of crayfish;

Four liters clean water;

Four tablespoons of salts;

Five laurels;

Black pepper tea spoon (vary sharpness to taste);

Bunch of dill;

Cooking method:

Pour water into a saucepan or bucket and put on fire.

Wait boiling and spilling.

Throw in boiling water spices and herbs.

Squeeze the juice from the lemon and give a brave a little bit (three minutes is quite enough).

Casting cancers for the back, carefully lower them in boiling water.

Wait for the secondary boiling water, reduce fire.

Cover the capacitance with a lid and cook on slow heat until ready.

Cancer with sour cream and sharp sauce

The special taste of this decoral will inform the cancer tenderness and sharpness at the same time. Instead of traditional spices, you can take any sharp sauce or adzhik homemade cooking. The second component, softening decoction, is sour cream. For additional aromatization, you can take a seasonal greens. How much cooking crayfish on this recipe depends on their value.

Ingredients:

Two kilograms of cancer;

Six liters of water;

Four tablespoons sour cream;

Six spoons of large salts;

Two tablespoons of finished adzhika or acute sauce;

A bundle of fresh herbs (dill required, parsley and kinza at will).

Cooking method:

Bring water to boil.

Sucking water to salute.

Add to brine sour cream and adjika.

Greens finely chop and omit into the fragrant brine. He must bother five minutes.

Run cancers holding them for the back.

As soon as the decoction boils, the fire is reduced to the minimum.

Cooking crayfish under the lid until readiness.

When the shells flore, remove from the fire and serve.

Crayfish in light beer

Beer lovers will certainly appreciate original recipe Capture cancers. If not sorry to translate beer on the decoction, you can try this method. How much do you cook crayfish in the beer brine? As much as in water. However, after the backs bloom, you need to give a dish to stand. This will increase the cooking time for half an hour.

Ingredients:

A kilogram of fresh crayfish;

One and a half liters of light fresh beer;

One and a half liters of drinking water;

Three tablespoons of salt;

Black pepper teaspoon.

Cooking method:

In a large saucepan mix water and beer.

Bring liquid before boiling.

Salt, pepper and let the brine literally kill.

Lower crayfish in beer.

After the secondary boiling, cover the capacitance with a lid and cook with slow boil until readiness.

For half an hour, do not remove the boiled crayfish from the beer brine: they must be pretty soaked in the taste of spicy beer.

Cancers in milk

It would seem that milk and crayfish - few compatible products. In fact, the taste is very thin, gentle, with a pleasant creamy tint. How to cook cancer in this way? All the same as in previous recipes. However, there is a nuance: before boiling invertebrates you need to soak in cold milk.

Ingredients:

Kilogram of live crayfish;

Two liters of water;

Two liters of milk;

Four tablespoons of large salts;

Dill to taste.

Cooking method:

Pour the prepared crayfish milk and leave so hour for three or three and a half.

Boil the water, pour half of the specified amount of salt and boil cancer in the usual way (on the first recipe, only without spice).

Pour water.

Boiled cancers again pour cold milk, saline salt residues and bring up to boil.

As soon as the milk boils, turn off the fire.

Cancers leave in a bucket with hot milk for 20 minutes.

Remove and file to the table.

Cracks in the brine

Cucumber brine - very useful in the household thing. You can not only prepare a wonderful brideller or knead the dough on dry cookies, but also boil cancers.

Ingredients:

A kilogram of fresh crayfish;

Three liters of brine;

Three liters of water;

Salt spoon;

Fresh dill to taste.

Cooking method:

Cooking cancers in ordinary water, satisfying it with a spoonful salt.

Water pour out, and ready-made cancers again pour cold brine.

Severe greens.

Bring the brine before boiling, put a chopped dill and milking cancers for a minute.

Remove the saucepan from the fire and give cancer to stand a little in the brine. Fifteen minutes is quite enough.

Crayfish in white wine

Spicy wine aroma gives a special shade cancer. With the help of dry wine, you can diversify the recipe for making cancers, giving the dish originality. How to cook crayfish?

Ingredients:

Kilogram of fresh live crayfish;

Two liters of water;

A liter of white dry or semi-sweet wine;

Three tablespoons of medium or large salts;

Seasonal greenery to taste (beam);

Blend of peppers to taste (teaspoon)

Cooking method:

Water and wine are combined in a large capacity and put on the middle fire.

When the liquid boils, it needs to be satisfied and pepped.

Throw a chopped dill, to slaughter a minute.

Run cancers.

When the decoction will boil, reduce the fire to a minimum, cover the capacitance with a lid.

How much do you cook crayfish after a new boiling? As long as the shells do not blush.

Cook until ready, then remove from the fire and serve.

If the crayfish is alive, it is better to boil them right away: it is the most delicious option. You can cool cancers and keep in the refrigerator, but no more than two days. Frozen crayfish can lie in the freezer to three months without loss of juiciness and taste.

If you do not plan to immediately decorate the cancers, it is possible to extend their freshness with cold water. Type it to any container and run there the future lunch or dinner. Another cooling option is to simply remove the cancers in the refrigerator, putting into a metal container.

Buying crayfish from hand or in the store, you need to pay attention to the activity of invertebrate. Healthy, recently caught cancer behaves actively, moves with culbs, mustache and tail, trying to escape. If the cancer is sluggish or worse, not moving at all, it is impossible to buy it. Patients and dead cancers are harmful, they accumulate in them hazardous substances.

Only chilled cancer can move. But he can't fall asleep from the cold, this is the debris of sellers trying to sell the unsuitable goods.

It is important to choose a really high saucepan. If this is not done and do not follow the process, the stubborn cancers are blown away. In addition, the sufficient distance between the surface of the water and the capacitance lid will allow cancer to boost better.

Do not stick the crayfish in the pan too tight. If it is closely, the dish can remain damp. So that cancers began to boo on, they should feel pretty freely in boiling water.

Do not be afraid to reduce the dish: spoons of salt per liter of fluid just enough. The shell in cancers is dense, poorly misses the salt.

While cleaning the crayfish and lowering them in boiling water can be put on the hands of thick rubber gloves in order to avoid pain from possible tongs with culbs. If there are kitchen pins, then run cancers in the boiled bucket can be used.

There are cancers you need hot. Meat will be juicy and very tasty.

How many minutes do you need to cook cancers?

1. 17 after boiling --- and give it to completely cool in the brine
2. How much can crayfish?
   On the stove (bonorable), in water (beer, kvass, fault) cancers until ready to be prepared 10 - 15 minutes after boiling.

   In the microwave oven (at full capacity), raks are immersed in water, until ready to be filled with 5.5 - 6.5 minutes after boiling.

   How to choose crayfish?

   If the crayfish is sold alive, then you should choose the most moving copies. It is important to make sure that all claws are in place, and the shell is not damaged. The smell emanating from cancers should be fresh.
   If you prefer frozen cancer, then they should not be a thick layer of ice.
   How to prepare cancers to heat treatment?

   If the shopping trip was successful, and you brought cancers home, they immediately need to dangle in water for several hours.
   Then the product must be carefully cleansed from the sludge, dirt and rinse under running water.
   Next, we recommend at least half an hour to place our crayfish in milk, which will add them to meat even greater jucia. After that, once again rinse all cancers under running water.

3. it will not be possible to digest the main thing that you do not need to regret the salt is impossible. raw how much is possible and not sorry ..
4. How to cook crabs and how much to cook crabs, this question interests many gourmets that do not represent their lives without this delicacy. Unfortunately, cancer product, which, unfortunately, are not frequent guest. On our table. Some cannot afford to buy crayfish, others do not decide to prepare them on their own. Although in fact it is very simple.
   You should only know the basic rules of cooking in order to extend a stunning taste and aroma.
   To avoid poisoning, you need to cook extremely alive cancers.

   Therefore, before putting them into the water, make sure that among the inhabitants of the sea accidentally did not turn out to be dead individuals.

   The duration of the preparation of cancers depends on their size and fluctuates in such limits: 15-25 minutes, depending on their size. Water should be well salted. The readiness of the cancer is determined as follows: the finished cancers change their color and become red.
   It is best to eat cancer in early spring. Preference should be given to larger cancer, their meat is much more tastier.

   It should be known that live racks are stored no more than 3 days in the refrigerator. Boiled cancers should be stored in the water in which they were drunk (shelf life is not more than 3 days), and frozen no more than one month. You can freeze alive crayfish, but their storage time will be no more than 30 days.

   Before cooking cancers, they should not be defrosting, they need to simply put in boiling water.

   If you decide to taste boiled crayfish In a cafe or restaurant, pay attention to their tail. If they were welded still alive, then the tails will be underly under the body, if weak, sick or dead, tails will be straightened. In the latter case, it is better to abandon the dish, since there is a risk to poison.

   In order to make crayfish, you will need:

   Spacious saucepan

   Iron nerves (throwing cancers in boiling water can not every)

   Fresh or dried dill. This ingredient will give cancer unique taste. Dill cancers exactly not spoil. You can use root or dill seeds.

   Salt required ingredient for cooking. T. K. Meat is protected by a shell, the risk of redunding cancers is minimal. And at the same time, the shell does not pass free to meat, so it must be put quite a lot. Approximately 1 liter of water, you will need 1 tbsp. l. Salt. Unatty cancer are not very tasty, fresh.

   About 10 pier peas

   5-7 laurel leaves

   Recipe cooking cancer

   Pour water into the pan when it boils, put salt and spices in it. Then gently lay crayfish. Cancers must lie tight enough. Cover the saucepan with a lid. Boil the crayfire on the high heat until the water with racks boils, then reduce the fire to the average. It is advisable not to leave a saucepan without supervision, since water with spices can easily go horseback.

   How much can crayfish? Approximately 15-20 minutes. Then turn off the fire and hold the crayfish in a saucepan under a closed lid about 10 minutes. Remove fragrant appetizing cancers on the dish and decorate their greens and slices of the lemon. You can proceed to the meal!

   Here is another simple cancer preparation recipe.

   Put in boiling water pepper, bulb, cut in half, dill, peas, for a special aroma, put currant leaves into the water.

   Then carefully put in the water of live crayfish. Boil them within 25 minutes (they have to redden). Lay out the crayfish on a flat plate by placing them in the form of a sun or slide.

   Delicious crayfish in beer. Cooking cancers you need exactly as in the previous recipe, the only one in the quality of the beam is used simple water, and beer water (1: 1). In the same way, cancers in kvass are preparing (the ratio is the same).

5. Cancers are boiled before rednessing armor. Time depends on the magnitude of the cancers and their quantity. Wait for half an hour.
6. 10 minutes, dill do not forget, garlic of unclean little, pepper pepper, and salt should be so much that the broth was a solente presumacy, almost to bitterness)
7. cracks blush when immersed in boiling water almost immediately !! So what? Judging by your comments should be pulled out?))))))

Crazy boiled (photo).

How to cook crayfish step-by-step recipe with photo.

How to cook crayfish, how much salt? Brine for boiled crayfish.

How to cook live crayfish. How much time you need to boil crayfish? Is it possible to cook dead crayfish? How to store boiled cancers?

I'll tell you in the recipe of boiled crayfish. The recipe is brought from the coast of the Volga. So the crayfish is boiled in Volgograd.

What do you need.

1. Cracks Live 3 kg ..
2. Salt to taste.
3. Bay sheet 4 pcs.
4. Pepper black peas 20 pcs.
5. Lemon 1 pc.
6. Dill seeds (can be replaced by dill beam stalks)

How to choose crayfish. Cancers can be of any size - small, medium or large. The time of cancer depends on the time you want to cook cancers. How much cook crayfish? Small cracks Virm 25 minutes, medium cracks Virm 35 minutes, large cracks Virm 45 minutes. Cancer during this time will force the broth and will be delicious. It is believed that cancer should be thrown into the water, blushed - ready. It is not right.

Cracks should be only alive. Dead crayfish can not cook Cancers are very quickly spoiled in water, after they die. If not sure that the cancer died a few hours before the cooking - mercilessly throw out dead RakovOtherwise spoil all the dish. If you know exactly what Cancer was alive a few hours ago, then tear off his head, and the neck of Swari. Cancer first turns his head. Do not store live crayfish in water, quickly die, keep in a cool place, for several hours of cancer will live.

I had small crayfish this time. In their own way, they are good, small crayfish is easy to clean, after them does not hurt the sky and language.

Moment. Before as cooking crayfish, it's not bad to clean the brushes place where the legs are attached to the body. We carry out this operation under running water. In this place, the craws accumulates the silt and dirt when they are crawling along the bottom.

The main thing in warke Rakov this is the right one bouillon. The finite taste of crayfish depends on the broth. We take the biggest saucepan. For three kg of crayfish, I took a 12 liter saucepan.

Two-third pour water. We throw dill, bay leaf, peas, squeeze lemon.

Very important for ware Cracks How many salts we will add to the broth. The broth must be cool quiet. I put on two liters one tablespoon of salt with a big mountain. I put 5 tablespoons of salt on such a saucepan.

Brine for cooking crayfish I bring to a boil. Turn off. Let's breed 10-15 minutes. I bring to a boil. Lower cancer in broth.

how raki.we boil, reduce the fire, cover the lid and cook on slow heat.

That's how we correm Cracks. After 25/35/45 minutes, we take cancers.

We lay cancer in a deep dish.

You can not say that raki.- Gorgeous snack to beer.. Correctly Crooked cancer Kids eat happy with pleasure. Decoration of any table. In addition to all this - cracks are useful. If the crayfish did not eat, then put them in the refrigerator, they will lay on several days.

Eat rakov on health.

What else want to add. I read all comments of readers. With something I agree, with something not. My opinion - Cooking crayfish It takes at least 15 minutes, then for another 3-5 minutes to hold in the brine. Another chip - recent times, I saline brine for cooking crayfish marine Solu. The taste of cancer is more refined.

Cracks are a favorite delicacy. Despite the steady stereotype that this is the best they are perfectly combined with other drinks, including non-alcoholic. You can serve white wine to cancer, and they are also very tasty with fresh greens and salted tomato juice.

Abundance of recipes and methods

Cancers in some sense are amazing. Not only every hostess, but mostly distant from cooking men have secret recipes for their preparation. By the way, B. large companies It is representatives of strong sex that are the first to have enough for this process, motivating this by what they know better how to cook and how much in principle, they are not so easy to spoil them: even cooked in ordinary salted water they are quite tasty. But still there are ingredients and ways that make their delicate taste just incredible!

Stage First: Selection of raw materials

If friends dragged a whole basket of self-caught crawled crayfish, it's not worth it all right into boiling water. Cancers need to go through. All active aggressors will definitely fit us, and we will pick them first. Holds, runs away, attacks - it means healthy! But with phlegptics will deal with more. Those who are able to crawl and move their legs are most likely suitable for food, of course, if they do not have any visible signs of disease. But sleeping handsome, who do not react to stimuli, do not fit for cooking. If there is an opportunity, it is better to return them to the reservoir, if not, it is better to simply throw away. And here it does not matter how much cooking crayfish, because Meat sick arthropods can bring harm to health. Oh yes! To tell Rakolov's friends about "lost fighters" is not necessarily - it can face them.

Stage Second: Selection Selection

"The bigger, the better" - good ruleBut for cooking cancers it is not useful. Everything is exactly the opposite. No saturated spices and super-sufficient peppers. Seasonings must emphasize the taste of meat, and not score it. We take fresh and dry dill, you can even in the form of umbrellas, laurel, pepper peas. The influence of seasoning dishes in many ways will depend on how much breeding crayfish - in the process of long boiling, spices flavors are destroyed.

Cooking technology for boiling water and stage Three: Cooking

At the heart of any recipe - one technology: arthropods along with the shell are immersed in boiling broth. How much you need to boil cancers, depends on their value: the more individuals, the longer. Therefore, it makes sense to interrupt them before preparation. For little things, it is enough 15 minutes, and the largest you need to get along about half an hour.

Alternatives to Warka

Modern kitchens are often equipped with not only gas or electric stoves, but also by other techniques. For the preparation of arthropods perfectly suits the steamer, how much to cook crabs, it is better to read in the instructions from a specific model, but usually this time coincides with the usual method: the same 15-30 minutes.

Recipes: Classic and Novelty

1. Classic recipe

10-15 large crayfish, 3 liters of water, 1.5 spoons of salt, lavelice, pepper peas. Boil water with salt and spices. One by one loading individuals in boiling broth. How many minutes to cook crabs - catch, based on their size. For medium, enough 20-25. Little fragrant fragrant fragrances and laid out a few minutes on a sieve, so that water glass. And we will serve on a large dish, laying out the lettuce on the leaves and sprinkling the lemon juice.

2. Recipe beer, unusual

In a deep saucepan, we put 2-3 beam of fresh dill. We pour beer so that only covered with greens. Let us quietly boil. From above, we plant cancers and cover with a lid. After 15 minutes, we open to check the level of beer, add, if necessary. This method allows the meat of cancers to remain juicy and gentle, leaving everything in it useful materialwhich, with conventional cooking, often go into broth.