How To Shuck and Store Oysters

Byamazingfoodstv



Oysters are diverse, sustainable, increasingly accessible, and festive—and preparing them in your own kitchen is eminently doable. Tasting expert Jack Bishop explains how to eat oysters at home.

Get our recipe for Oysters on the Half Shell:
The Ultimate Guide to Enjoying Oysters at Home:

ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.

If you like us, follow us:

source

Similar Posts

37 Comments

  2. 0:00: 🍽️ The video is about the speaker's experience with opening oysters and a brief overview of different oyster varieties.
    1:31: 🦪 You can enjoy oysters year-round now, as modern oysters are sterile and do not spawn in the summer.
    2:38: 🍽️ The video demonstrates how to properly open and enjoy an oyster without the need for sauce or lemon.
    Recapped using Tammy AI

  3. The first oyster you eat, absolutely: go pure. I strongly endorse this. Take some time to taste the thing. But after that, if you want a bit of lemon? You want a bit of horseradish? A splash of tabasco? GO FOR IT. You do you; enjoy. (Personally, I don't recommend cocktail sauce, but that's just me. It's ketchup based, and is very good at killing all other flavors. Similar with the crazy hot sauces; I'm impressed you can handle x-teen cogillian scoville or whatever, but, that just feels like bragging rights. Smash that on its own, or on a wing. Save the oysters for when you want to actually taste an oyster).

  12. I love eating oysters with mignonette, Frank's, straight horse radish and cocktail sauce. Just 4 of the smallest prep bowls with about a tablespoon of each. Pick, change and mix or even plain. Just a touch for something different every oyster

  20. Very good review let me share with you a recipe like we rost the chicken they use to rost oster kind of 3 different sources one made from mint another from tomato and kind of vinegar mix with Chelly and on top of that charcoal flavour do you know that

  22. My method is simpler, and much more satisfying. I shuck them, and then .. I store them in my mouth. Some time later, I move them from my mouth to my stomach. You really don't want to know what happens to them after that.

  27. I finally bought a real oyster knife a few years ago. I admit to using a flathead screwdriver, for years, to open oysters.

    I am from Washington state and was very blessed to have access to fresh oysters! One of my best cooking experiments was cooking oysters on rocks from the beach. It kept the oysters level until they steamed open. I covered them with a lid. Great fun on the beach or over a campfire and a good way for oyster newbies that are skittish about eating raw oysters. Add butter or garlic butter and you might create an oyster fan!

    For anyone near Olympia, WA, go to the Taylor Shellfish Farms store for oysters or mussels. I love their farmed mussels! Absolutely the best. Bring a cooler and they will top it off with chipped ice for you!

  30. Please with all due respect, you can put oysters on ice 🧊, just put a plastic bag between your oysters and ice. Don't let the water touch the oysters.😮 And 2nd to open the oysters it's best and easier if open from the side. I enjoy my oysters with lemon 🍋 and red Chile 🌶 sauce 😋

Leave a Reply