Introduction
This is an accurate critique of the strong and weak points in the original instructions provided on how to cook Crawfish. Also included is the revised set of instructions that improve on the weak points and builds on the stronger ones of the original instructions.
Strong points
- The title of the original instructions promise what the instructions deliver
- Users are in a position to understand what to do since the instructions are given in an organized manner
- The original instruction’s introduction is adequate without being excessive and these instructions follow the exact required sequence of steps. This will allow the user to easily do what is expected in the procedure
- Everything included in the original instructions is accurate having all needless information being omitted.
- The steps given are short, precise and to the point making it easy to understand and follow.
- The familiar material, which in this case is the Crawfish, appears first in each sentence, thus enabling the users to keep track of what is required
- The heading of the original instructions clearly tell the reader/users what to expect
Weak Points
- No definitions of the steps are given as needed
- The visuals used are not adequate enough if they are to be used in the clarification of steps. If a user does not understand a certain step, he/she would have no visual to guide him/her on what is expected
- The original instructions do not contain any cautions or warnings before or with the steps
- It is hard for the users to follow the ingredients required since they have not been written in an organized manner but in an essay form. This would make the users take a lot of time in trying to read the ingredients
- Not all the steps provided are in the active voice though they are in the imperative mood. The steps are written in a dictatorship, non-interactive manner and to some users, this might appear a little boring
- There is only one visual, which is set below the heading of the original instructions. In such cases, numerous visuals are required to enable the users to follow the steps provided
A revised set of instructions
How to Cook Crawfish
Nothing sounds more interesting than to sit back, relax and enjoy a wonderful traditional Crawfish dish seasoned to taste. Crawfish are freshwater crustaceans having flavor and texture similar to that of shrimps. Preparing live Crawfish yields the best results although frozen or blanched crawfish may also be used. Drinks are a preferable accompaniment for this delicacy, which is best enjoyed outdoors.
The following Dish will serve approximately 4 people.
Difficulty: Easy
Ingredients Needed
- 10 lbs. live Crawfish, large bucket
- 2 large oranges
- 2 large lemons
- Large stockpot
- 1 tsp. minced garlic
- 2 tbsp. black pepper
- ¼ cup kosher salt
- 2 whole bay leaves
- 2 tsp. cayenne pepper
- 1 tbsp. chili powder
- 10 small potatoes
- 1 lb. boiling onions
- 4 ears of corn, cut into halves
Procedure
Step 1
Start by rinsing each of the Crawfish thoroughly under cold water until no superficial debris remains. This is important for hygienic purposes and so as to avoid any stomach upsets once you have enjoyed the delicacy.
Fill a large bucket with water and pour in the Crawfish and allow them to stand for about 30 minutes (Martin & Paine 901).
Step 2
While waiting on the Crawfish, take a sip of your drink then proceed to cut two oranges and two lemons into rounds with the rinds still attached to them (Brennan, 2010).
Fill the large stockpot with 5 gallons of water and proceed to add in the oranges, lemons, black pepper, garlic, bay leaves, salt, cayenne and chili powder (Martin & Paine 912).
Step 3
Bring the water to a boil over high heat and COOK the ingredients already in the water for 10 to 15 minutes (Martin & Paine 935).
Add in the other ingredients, which include potatoes, onion and corn into the stockpot. Once the water returns to a boil, cook for 5 more minutes (Brennan, 2010).
Step 4
By now you must be wondering whatever happened to the Crawfish that was supposed to stand for 30 minutes. Well, at this point, drain the water from the Crawfish and pour them into the stockpot containing the other ingredients (Martin & Paine 945).
Wait until the water returns to a boil and proceed to cook them for 10 or 20 minutes, then remove the stockpot from the heat and cover (Brennan, 2010).
Step 5
You should allow the ingredients to stand for 10 or 12 minutes before draining the liquid (Martin & Paine 651). While draining, leave only VEGETABLES and Crawfish.
Serve the hot dish together with the boiled vegetables on the side. Served best with a cool, chilled drink!
Work Cited
Brennan, John. Louisiana Crawfish Boil, Crawfish Boil Recipe – How to Cook Crawfish – How To Eat Crawfish. 2010. Web.
Martin, Roy E., and Paine, Emily Carter. Marine & Freshwater Products Handbook. CRC Press. 2000.