Food How to Skip Shucking (But Keep Eating) Oysters at Home
Shortage of Gulf Oysters Threatens Southern Culinary Heritage
Flooding along the Mississippi River this spring and summer killed oysters by the millions. © Yvette Cardozo/Getty ImagesOysters, which have been cheap and abundant in the Gulf Coast region for centuries, are central to the area’s restaurant and cooking culture. As the Times reports, shortages and soaring prices have led some Gulf Coast raw bars to replace local oysters with ones from other regions, though many are reluctant to do so, in large part due to regional pride.
It is a truth universally acknowledged that slurping raw oysters with your lover is sexy and fun. Watching your lover (or anyone for that matter) struggle and fumble to
Valentine's Day is coming up, though. And raw oysters to startsounds like fun, right? Unless you are an experienced pro (and even then: I'm a classically trained cook and I'm still no good at shucking oysters), I think you should save that potentially embarrassing effort for another night. But don't skip the oysters! Just learn how to open oysters in the oven instead.
December 2019 Recipes
Recipes from this month’s issue, including five easy dinners and better-for-you latkes.
I learned this trick from a dear family friend, who happens to be an expert oyster shucker but prefers the warmth of a roasted-but-not-fully-cooked oyster on the half shell on a chilly winter night. The method couldn't be simpler: roast oysters in a super-hot oven just until the top shell pops about 1/4 inch open from the bottom, then pull the top shell of each bivalve off by hand, with a little help from a butter knife for leverage. There's no stabbing and jiggling and digging around required, because the muscle that holds the oyster closed tight has been released in the warm oven. When you open it up, the oyster inside is revealed, swimming in its liquor and still mostly raw but warm to the touch. If the idea of warm raw oysters sounds strange, stay with me: I promise it's a surprisingly pleasing, luxurious slurp. And so satisfyingly easy to pull off.
12 Easy Holiday Starters to Impress Your Friends
Entertaining is not easy, and entertaining on a weeknight is even harder. Racing out of work to get to the grocery store and then hurry home to pick up the clothes off the floor and give the bathroom a once-over can make a casual holiday get-together a stressful affair where you dread the doorbell ring of the first guest. © Provided by CBS Interactive Inc. (video) goat cheese stuffed peppadew recipe Any experienced hostess will remind you that the key to it all is planning, but HAHAHA this article is not for you. You well-organized planners can just stay in your lane.
Before you begin to roast, it's important to place your raw oysters on something that will help keep them steady. You don't want them to tip and lose their liquor as soon as they pop open in the oven. I use a wire cooling rack fitted into a sheet pan, but if you don't have one, simply line your baking sheet with a layer of coarse salt, which will cradle the oysters nicely. The same goes for the plate you serve them on: unless you've got one of those, line your serving dish with salt to prevent spillage.
Here's the final trick: To go with the just-barely-oven-roasted oysters, I make a simple mignonette just like I would for cold raw oysters, but stir warm melted butter into the mix just before serving. That warm butter really ties it all together and makes eating the warmed raw oyster that much more decadent and right.
Should You Eat Breakfast Before or After a Workout? An Expert Weighs In .
Working out before breakfast burns twice as much fat as eating first, research suggests. Here’s what happens: Eating carbohydrates causes blood glucose levels to rise, which triggers a release of the hormone insulin. Work out after eating and the body uses the sugar to power your muscles. But exercising in a fasted state forces the body to pull energy from fat instead, explains Javier Gonzalez, a physiologist at the University of Bath in the U.K.
Oysters And Clams - Everything You Need To Know
Shucking shellfish doesn't have to be scary. Chris Sherman from Island Creek Oysters stopped by the MUNCHIES Test Kitchen to teach us how to properly ...
ACME OYSTER CHALLENGE FROM MAN V FOOD!!
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