Go to the Article: Firming Oysters
You say other bivalves, but how long would you say for Razor Clams that are already open by their "design" (non creationsist sense of design)?Razor clams overcook in milliseconds when steaming could you use this to detach them from their shell, then pan fry?
Plunge and remove after just a couple of seconds.
Would you mind sharing what kind of oysters you used in your video demonstration? Thank you in advance.
Kushi oysters.
how far in advance can oysters be firmed?
We do this well in advance for prep. Earlier in the day works fine.
do you imagine an induction burner would hold a steady enough temperature for this? im slightly concerned about shell debris getting in the pump or mechanics of my circulators
If you use a heavy-walled pot and use a digital thermometer to adjust the temperature, I believe you could make this work with a pot-on-the-stove method.
what are the food safety ramifications of this technique, and how long are they safe to eat under ideal circumstances?
The brief heating is not going to really change things for better or worse. It's simply too brief a time to allow for much pathogen growth.
That poor knife.
I say that poor oyster when I see typical chefs shucking an oyster.
- originally posted by Grant Lee Crilly
I did this 24 hours before use and wrapped them in wet newspaper. This seemed ok but out of 150 I had about a dozen that were open and obviously wouldn't close. I slung them, but would they have been OK?
Can this technique be done with the PolyScience Sous Vide Professional? Someone referred to possible grit or debris from the oyster affecting the immersion circulator, although I assume giving the oysters a good scrub before putting them in would lessen this?
I have two questions, 1. Have you guys posted anything with reference to cooking shellfish in advance of service for dishes like a seafood Caciucco for instance? I'm doing this ala minute and it's killing me. I know sous vide would do such a better job. 2. Also in terms of food safety can you address the concerns about cooking dead shellfish? When you firm the oysters (or clams etc.) I'd imagine it kills the shellfish but doesn't kill pathogens, so isn't this in effect creating dead raw shellfish? Most people say to throw out open shellfish. Thanks so much
You can prep in advance and ice the shellfish. I cant comment on the safety of the shellfish you using and cooking. I can say that the technique we use does not kill the shellfish anymore than shucking and storing does.
If you're worried about that you can fill a ziploc bag with water and hang it over the edge of your container while the bath heats up. Slip the oysters inside the bag and keep them in there for the allotted time. Any debris will be contained in the bag.
I just made BBQ oysters last night on the grill. Not wanting to deal with shucking while cooking for 8 I decided to grill open, dress, and grill again. Do you think this method would work for bbq oysters where they will get cooked a second time for finishing? Thanks-
How much would you modify the cooking time for clams or mussels or smaller bivalves?
Can this be done on oysters which are already shucked?
If I have them left over after a weekend I shuck them & cook them vac packed in a water bath at 48'c for 10 minutes. They become a little firmer, drier a less slimy. They still taste like raw oysters. Deep fried in tempura batter the liquid doesn't leech and you get a dry, light, crisp exterior with a raw oyster inside, a ponzu dipping sauce and it doesn't get much better.
I tried this, and it worked great as far as firming the oysters and making shucking easier. But the oysters seemed to lose some of their brininess in the process. Is there something I could have done differently? Thanks!
Try using a zip lock/vacuum bag for both the sous vide and ice baths.
In the video, a chipped paring knife is used. Also no protective anything for the hands. Does not make this very serious looking...
