Oysters for Beginners - How to Shuck and Serve Oysters - Food Wishes
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Date: 2024-12-23
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Comments and reviews: 20
ptittannique5621
Interesting! I don't shuck oysters that way at all. Part of it is probably due to the variety of oysters I usually eat. Chef John's are referred to as flat oysters, where I'm from--the oysters I tend to eat are concave on the top even at the hinge, so the (always flat, I'd never seen a curved one) shucking knife aims to slice the muscle at the opposite, rounded, end of the shell. I also discard the oyster's initial water; it'll make more and firm up between shucking time and eating time.
Also, I've never even HEARD of anyone cutting the adductor muscle at the shucking stage. Really cool to see a different method!
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Interesting! I don't shuck oysters that way at all. Part of it is probably due to the variety of oysters I usually eat. Chef John's are referred to as flat oysters, where I'm from--the oysters I tend to eat are concave on the top even at the hinge, so the (always flat, I'd never seen a curved one) shucking knife aims to slice the muscle at the opposite, rounded, end of the shell. I also discard the oyster's initial water; it'll make more and firm up between shucking time and eating time.
Also, I've never even HEARD of anyone cutting the adductor muscle at the shucking stage. Really cool to see a different method!
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davidcarbone3385
I read only buy raw oysters that are alive; raw oysters are supposed to be alive when you buy them with the shell fully closed, but if the shell were open you're supposed to tap the shell and if alive the oyster will quickly clam up: ) I'll have to give raw oysters another go; the last time I tried them, I didn't like the texture. Good to know how to shuck an oyster and make the sauce. btw, the homonym menuet is a short, elegant, French dance as portrayed in the Abbott and Costello 1946 classic, The Time of Their Lives.
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I read only buy raw oysters that are alive; raw oysters are supposed to be alive when you buy them with the shell fully closed, but if the shell were open you're supposed to tap the shell and if alive the oyster will quickly clam up: ) I'll have to give raw oysters another go; the last time I tried them, I didn't like the texture. Good to know how to shuck an oyster and make the sauce. btw, the homonym menuet is a short, elegant, French dance as portrayed in the Abbott and Costello 1946 classic, The Time of Their Lives.
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LouTiel
Interesting.
My parents grew up on a creek with oysters. Dad worked in a processing plant of sorts in high school.
They taught to go at the oyster from the other end. Wiggle the knife between the shells, (flat side up) twist the knife to open the shell, then with one motion circle the oyster to separate it from the shells. Remove the flat shell if you want to eat it on the shell, or just drop it a container.
The juice is called liquor where they were from.
Different strokes for different folks, I guess. : )
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Interesting.
My parents grew up on a creek with oysters. Dad worked in a processing plant of sorts in high school.
They taught to go at the oyster from the other end. Wiggle the knife between the shells, (flat side up) twist the knife to open the shell, then with one motion circle the oyster to separate it from the shells. Remove the flat shell if you want to eat it on the shell, or just drop it a container.
The juice is called liquor where they were from.
Different strokes for different folks, I guess. : )
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wolfwoman47
Don't like oysters any way shape or form.
It was a trauma from my childhood, my late mother would swallow them in front of my sister and myself. IMHO they always looked like balls of snot, and that was pushed by my late father. He also had me afraid to eat rice because he said it was maggots. His sense of humor was a little off. I was able to eat rice as I grew older, but could never get by the slimy oysters. I watched the entire video because I love your videos, just saying.
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Don't like oysters any way shape or form.
It was a trauma from my childhood, my late mother would swallow them in front of my sister and myself. IMHO they always looked like balls of snot, and that was pushed by my late father. He also had me afraid to eat rice because he said it was maggots. His sense of humor was a little off. I was able to eat rice as I grew older, but could never get by the slimy oysters. I watched the entire video because I love your videos, just saying.
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seebastian5834
Poor Man's Oyster: Thoroughly dissolve 1g salt in 30 ml water. Spit in it. Then sip it. That's basically the Oyster experience - like acidentally swallowing a bit of seawater while bathing in the sea. Huge food scam, but at least it's mostly targeting mentally degenerated fools that don't know where to put all their money. If you want it to actually taste like something, beer batter and fry it or gratin it with some garlic butter and breadcrumbs or something.
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Poor Man's Oyster: Thoroughly dissolve 1g salt in 30 ml water. Spit in it. Then sip it. That's basically the Oyster experience - like acidentally swallowing a bit of seawater while bathing in the sea. Huge food scam, but at least it's mostly targeting mentally degenerated fools that don't know where to put all their money. If you want it to actually taste like something, beer batter and fry it or gratin it with some garlic butter and breadcrumbs or something.
reply
stevenlewis6781
I live in the middle of Kansas. About as geographically far away from oceans as possible. I love love love love seafood. I feel like a mariner born in a farmer’s body. We can get good seafood here but not the best seafood and certainly not fresh oysters. Whenever we get to the coast I feel like I’m on a pilgrimage to Mecca. Fresh oysters are the ultimate, most pure thing I’ve ever eaten. Thank you Chef John for that lovely video as always
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I live in the middle of Kansas. About as geographically far away from oceans as possible. I love love love love seafood. I feel like a mariner born in a farmer’s body. We can get good seafood here but not the best seafood and certainly not fresh oysters. Whenever we get to the coast I feel like I’m on a pilgrimage to Mecca. Fresh oysters are the ultimate, most pure thing I’ve ever eaten. Thank you Chef John for that lovely video as always
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epearc
I grew up in the south and always had gulf oysters. I liked them. until my trip to Boston for work. Atlantic oysters made me scoff at gulf oysters. I order them from time to time and are shipped to my door. Also in the south, we traditionally ate them with cocktail sauce, horseradish, and a lemon squeeze. When I was northeast is when I first experienced the minuet. That is also my preference. Anyway, glad you covered this fantastic food.
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I grew up in the south and always had gulf oysters. I liked them. until my trip to Boston for work. Atlantic oysters made me scoff at gulf oysters. I order them from time to time and are shipped to my door. Also in the south, we traditionally ate them with cocktail sauce, horseradish, and a lemon squeeze. When I was northeast is when I first experienced the minuet. That is also my preference. Anyway, glad you covered this fantastic food.
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McCulleyJr
My dad was born in 1918 at age 13 dropped out of school and had a job shucking oysters. He'd take his bicycle to the seafood market and get a burlap bag filled with oysters; he'd put it on the handlebars go back to the store and shuck them. He said his hands stung horribly from the brine because he had small cuts. He never ate an oyster the rest of his life!
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My dad was born in 1918 at age 13 dropped out of school and had a job shucking oysters. He'd take his bicycle to the seafood market and get a burlap bag filled with oysters; he'd put it on the handlebars go back to the store and shuck them. He said his hands stung horribly from the brine because he had small cuts. He never ate an oyster the rest of his life!
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Heartwing37
Make a little tinfoil boat, add in some butter and garlic with a dash of barbecue sauce. Pop it on a grill and when the butter melts pop in your oysters. Cook them until you like the texture (some people like them somewhat firm) and you’ll have a delicious dish! Add some cayenne or Cajun seasonings for New Orleans style barbecue grilled oysters!
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Make a little tinfoil boat, add in some butter and garlic with a dash of barbecue sauce. Pop it on a grill and when the butter melts pop in your oysters. Cook them until you like the texture (some people like them somewhat firm) and you’ll have a delicious dish! Add some cayenne or Cajun seasonings for New Orleans style barbecue grilled oysters!
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didisinclair3605
My lovely neighbors have invited me to their full on, traditional French Christmas eve dinner. oysters included. Heaven. And a friend holds her 'Oysterpalooza' each fall, with 4 different East Coast oysters. that's something to look forward to! Thanks for this, I have more confidence in opening an oyster now, should the opportunity arise!
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My lovely neighbors have invited me to their full on, traditional French Christmas eve dinner. oysters included. Heaven. And a friend holds her 'Oysterpalooza' each fall, with 4 different East Coast oysters. that's something to look forward to! Thanks for this, I have more confidence in opening an oyster now, should the opportunity arise!
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babounous
I once had a 'personal tutorial' (so to speak) on shucking oysters from an old man at the 'oyster bar' at Hyman's Seafood restaurant in Old downtown Charleston, back in 1999. He was super-fast though, so I really couldn't see his technique very well, even though he was talking about it. Your video, Chef John, is far superior. Thank you! : )
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I once had a 'personal tutorial' (so to speak) on shucking oysters from an old man at the 'oyster bar' at Hyman's Seafood restaurant in Old downtown Charleston, back in 1999. He was super-fast though, so I really couldn't see his technique very well, even though he was talking about it. Your video, Chef John, is far superior. Thank you! : )
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edwilderness
Love them! One drop of Tabasco is great, also. If you have them at a sushi bar, they come sitting on a rice ball that is wrapped horizontally, along with the oyster with nori. I call it an oyster boat. Uni (sea urchin roe) as well as scallops are served the same way, although scallops can be served as nigiri.
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Love them! One drop of Tabasco is great, also. If you have them at a sushi bar, they come sitting on a rice ball that is wrapped horizontally, along with the oyster with nori. I call it an oyster boat. Uni (sea urchin roe) as well as scallops are served the same way, although scallops can be served as nigiri.
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foodwishes
Horseradish! Raw grated horseradish and then optionally a tiny squirt of lemon juice, that's my favorite way to eat them! Never tried shucking them myself before, thanks for the tutorial! Question: how do you if you have a bad one that should be thrown out
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Horseradish! Raw grated horseradish and then optionally a tiny squirt of lemon juice, that's my favorite way to eat them! Never tried shucking them myself before, thanks for the tutorial! Question: how do you if you have a bad one that should be thrown out
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BHaha-n2q
Have worn a Kevlar glove on the holding hand since a freak accident where the knife slipped & blade went 3/4 into base of thumb. Lemon wedges, pips removed, NOT blood, are my condiment of choice. Box of 25 std Malpeques f CA$13 make a lovely treat.
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Have worn a Kevlar glove on the holding hand since a freak accident where the knife slipped & blade went 3/4 into base of thumb. Lemon wedges, pips removed, NOT blood, are my condiment of choice. Box of 25 std Malpeques f CA$13 make a lovely treat.
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TheLadyLuck523
I'll eat the occasional oyster but I definitely prefer clams. So much so that I learned how to shuck them. I wish clams were as easy to open as oysters! Thanks for the tutorial! I may try my hand at oysters. Happy holidays Chef!
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I'll eat the occasional oyster but I definitely prefer clams. So much so that I learned how to shuck them. I wish clams were as easy to open as oysters! Thanks for the tutorial! I may try my hand at oysters. Happy holidays Chef!
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TotallyTurnip
Oysters are one of my least favorite mollusks to eat, but good technique nonetheless.
In case anyone is going to request the Rockefeller recipe, John already made one twelve years ago; it also included the how-to of shucking.
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Oysters are one of my least favorite mollusks to eat, but good technique nonetheless.
In case anyone is going to request the Rockefeller recipe, John already made one twelve years ago; it also included the how-to of shucking.
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ZagnutBar
Here in New Zealand oysters are shucked at the fishery. It is literally impossible to find any shop or restaurant which shucks them to order. I can't bring myself to eat them here; it doesn't feel fresh to me.
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Here in New Zealand oysters are shucked at the fishery. It is literally impossible to find any shop or restaurant which shucks them to order. I can't bring myself to eat them here; it doesn't feel fresh to me.
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foodwishes
I watched it until the end, and I STILL don't like raw oysters. However, I can't help but watch every Chef John video until the end, because he taught me how to cook, and for that, I am enternaly grateful.
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I watched it until the end, and I STILL don't like raw oysters. However, I can't help but watch every Chef John video until the end, because he taught me how to cook, and for that, I am enternaly grateful.
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keithwillson2019
I neither enjoy oysters, nor am I able to eat anything with raw shallots in it, so I would never eat this. BUT I loved learning about the technique. I'd love to see more videos about techniques.
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I neither enjoy oysters, nor am I able to eat anything with raw shallots in it, so I would never eat this. BUT I loved learning about the technique. I'd love to see more videos about techniques.
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Mike_Greentea
Easy way to get food illness. Make sure you're buying them from a reputable source. 80 people got sick in L. A at a fancy food event because they were served a bad batch! It was on the news
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Easy way to get food illness. Make sure you're buying them from a reputable source. 80 people got sick in L. A at a fancy food event because they were served a bad batch! It was on the news
reply
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