We have oysters on the half shell occasionally at our Lodge. Some seem hard to get the knife into.
What do the "pro's" use?
2007-12-17 12:22:15 · 3 answers · asked by fatigue73 1 in Food & Drink ➔ Other - Food & Drink
Buy a simple oyster shucking knife - make sure you first get em in the back (like the hinge end of the oyster) they will be easier to open - and DO NOT soak them in water ..... most oysters live in Bracken water (mostly salt) and soaked in fresh water they will open up and then probably taste too funny.
2007-12-17 12:43:00 · answer #1 · answered by EloraDanan 4 · 1⤊ 0⤋
They must be kept on ice. What to put on them? a sturdy towel in case the oyster knife slips. Hold them firmly at the opposite end from where the hinge is and the muscle is attached, you will see a little 'lip' there & carefully wedge your knife firmly there & turn the knife to pry it open and run the knife around the shell to release the two halves. Then use the knife to separate the oyster from the muscle and make sure not to lose any more of the liquor than you can help.
I just thought of something - I know a bartender who shucks oysters at the bar but he doesn't use a knife, he uses a bottle opener/can opener, liike for juice tins - you know the kind that has a flat end for popping off the bottle cap and at the opposite a triangle with a point in the centre for using on cans? Well, he uses the pointed end to insert into the lip of the oyster and twists it. He's fast too.
2007-12-17 13:32:39 · answer #2 · answered by MYRA C 7 · 2⤊ 0⤋
I've heard that if you put them in the freezer for about 15 minutes before you shuck them, they open easier. Maybe a few minutes longer?
2007-12-17 16:28:47 · answer #3 · answered by Carl R 4 · 0⤊ 0⤋