Go to the Article: How to Shuck Oysters Like a Pro, With Marco Pinchot of Taylor Shellfish
Would love a CS PDF page/map on the different prominent kinds of Oysters out there!
What's everyone's favorite technique to crush ice? My blender isn't the best...
Food processor works well enough.
A Lewis bag and a mallet. Therapeutic!
If my bivalves are a touch gritty on the outside, OK to give 'em a quick rinse prior to shucking?
So now there are 2 techniques for shucking on ChefSteps, this one and https://www.chefsteps.com/activities/tips-tricks-quickest-way-to-shuck-an-oyster, and they give exact opposite advice...? What are the pros/cons of these two techniques?
Yup... Won't hurt 'em one bit.
I've been shucking oysters for 30 years and have recently tried the ChefSteps method... Still I much prefer the method shown here by Marco Pinchot. But I also flip the oyster over in the shell like Grant demonstrates on the other video. Cheers
I shuck A LOT at home, keep a toothbrush at the sink, just for brushing the edges of oysters.
Check Geography of Oysters by Rowan Jacobsen, best primer on oysters. His new book is sexeh. Geography and his site give you a ton of good Oyster 101 type info. We primarily see only 5 species and in US generally even fewer. All varieties are due to water nutrients, salinity and temps. East Coast are Crassostrea Virginica, from PEI down to the Gulf. We have a small pop of wild Belon from a failed attempt in the 50s to turn Americans on to the European mineral beasts. They took too long to grow to market size and too different for the then nascent American palate. West coast includes Pacifics (most wide-ranging oyster species worldwide) Olympias (rare here) Kumamotos. That's a quick and dirty - though I'm exhausted and two glasses in. Hope that helps. The Oystress Founder, The Oyster Century Club #oyster100
