How to cook crayfish - the chef's secrets 🦀

Kitchen appliances and utensils: electric stove, kitchen scale and other measuring accessories, a spacious pan, cutting board and sharp knife.

Ingredients

Step cooking

1. First, half fill a large pot with cold running water. We send the liquid to the stove, where we bring it to a boil and immediately salt. Calculate the amount of salt from the following ratio: for 1 liter of water, 1 tablespoon of salt with a slide is needed - this is the required minimum amount of salt product.
   
2. Add to boiling water 10 g of caraway seeds, fennel, white pepper and coriander. In the classic version, onions, a few cloves of garlic are added, and an important component is dried dill with seeds in the form of "umbrellas".
   
3. There we drop half of the apple, previously sliced ​​in large slices.
   
4. Take half the bell pepper and cut it into 3-4 parts, and then send it to the apple. We also dip one whole chili pepper in boiling water, along with a tail and seeds.
   
5. Boil the contents of the pan for 5 minutes, and then lower the living crayfish into boiling water. Crayfish should always be lowered into boiling water and exclusively alive, and dead crayfish should never be cooked.
   
6. As soon as the water boils again, boil the crayfish over medium heat for the required amount of time. The main condition is that crayfish cannot be cooked for more than 15 minutes. Small crayfish will weld in 5 minutes from the moment of boiling, medium - in 10 minutes, large - in 15 minutes.
   
7. After the required time has passed, turn off the stove and leave the crayfish under the lid to infuse for 10-15 minutes.
   
8. We spread the boiled crayfish on a flat plate and decorate with slices of apple and bell pepper, which were cooked with them.
   

Video recipe

This video shows you step-by-step cooking of boiled crayfish. Eminent culinary specialist Ilya Lazerson will demonstrate his own cooking technology for crustaceans.