How do you open oysters?

As some chefs have discovered on their lubricant, it may be difficult to open the oysters instead of someone's hand. The basic technique that concerns the opening of oyster is very simple and a little practice, very easy. After opening, oysters can be prepared in different ways or emerge directly from the shell with lemon juice and a little hot sauce.

Before starting the opening process, it is important to choose good oysters. Oysters should be purchased alive from renowned fishermen and should be stored on the ice or in the cold area of ​​the fridge, ideally in a container that allows drainage, such as a strainer inside the bowl. If oysters open itself, it is dead and should be discarded. It is also important to use an oyster knife, a knife specifically designed to open oysters, to open the oyster, rather than a general knife that could slip and cut the cook. Then cool the oyster in the freezer after dObu 10 minutes to release your muscles. This step is not mandatory, but it will be much easier to open the oyster.

Once oysters have been cleaned and cooled, it should be wrapped in a coarse kitchen cloth. This makes it easier to hold the shell and ensure that the oysters do not slip when it opens. Furthermore, the oyster knife should be inserted between the half of the shell, right next to the hinge, with oysters in a horizontal position so that none of the liquid inside escapes when the oyster is open.

For the next step there are two thought schools. Some people prefer to run the knife around the shell until it reaches the other side of the hinge to release the muscles in the oyster, and then gently opened the shell. The other stream prefers to insert an oyster knife deeply initially and then turn it in or thoroughly so that the shell is opened. The method to be used to open the oyster at this stage is purely priority.

After opening BY was supposed to be held horizontally to prevent the loss of juices and as quickly as possible. If a large dose of oysters opens, it may be a good idea to maintain open oysters on the ice while others are working to keep the oysters as much as possible.