Steaming oysters without shucking meat v. just shucked oyster meat?
Before COVID, I asked Chinese restaurants and they said they steam oyster wholly.
Some Michelin Restaurants serve cooked oysters in shells.
What are advantages and disadvantages of steaming oyster whole v. steaming just oyster meat?
How To Make Poached Oysters - Best Recipe | Charleston Magazine
DIRECTIONS:
Shuck oysters, separating meat into one bowl and juices into another. In a heavy-bottom pot over medium heat, melt one tablespoon each of butter and truffle oil. Add shallot and garlic. Sweat until tender. Add next four ingredients. Sweat mixture for three minutes.
Add lemon and oyster juices and reduce liquid until almost dry. Remove from heat and whisk in remaining butter. Pass liquid through a sieve, pour into a small heavy-bottom pot, and heat to 135°F. Add truffle and oysters. Poach for 10 minutes. Place oysters into shells and spoon liquid onto each.
These two recipes don't clarify if they steam oysters wholly? Or if they shucked meat first, steamed just meat, then placed meat back into shell.
Poached Oysters and Artichokes with Champagne Cream recipe | Epicurious.com
Prepare oysters and sauce:
- Pour oyster liquor into a nonreactive 8-inch heavy skillet and add Champagne, shallot, and vinegar. Bring to a boil and boil, skimming foam, until reduced to about 1/3 cup, about 5 minutes. (Reduce heat if necessary to keep from boiling over.) Pour liquid through a fine-mesh sieve into a measuring cup, pressing on and then discarding shallot. Return liquid to skillet, then add cream and oysters and cook over moderate heat, turning oysters over if not completely covered, until edges curl, about 1 minute. Remove from heat.
Poached Oysters with Pickled Cucumber and Caviar Recipe - Stephen Harris | Food & Wine
Step 3
Arrange the oyster shells on a platter. In a small skillet, simmer the oysters with their liquor over moderate heat until the edges begin to curl, 1 to 2 minutes. Transfer each oyster to a shell. Spoon some of the beurre blanc on each and top with pickled cucumber and caviar. Serve immediately.
Best Answer
As long as you make certain you keep the oyster whole and you keep water/liquor form the oysters, one way or the other is more or less equivalent.
The shell, at that point is just a small dish.
Lot of high end restaurants (L'atelier Robuchon for example) will shuck the oyster and prepare them separately and then plate the dishes by placing back the prepared oysters on the cleaned shells for presentation; this help them perfectly prepare the oyster.
Lot of restaurants will also shuck the oyster and just add some ingredients directly on the shell with the oyster before steaming (or broiling)
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Can you steam shucked oysters?
Things You'll Need Some recipes call for steaming the oysters while still in their shells. A shucked oyster is one removed from its shell. The liquid for steaming can be water, beer or another liquid to impart flavor to the oysters. Overcooking will make the oysters rubbery.What is the difference between shucked and unshucked oysters?
\u201cIf an oyster is shucked,\u201d Verdich says, \u201cit should be firmly closed. If unshucked, then it should be bright, shiny and moist.\u201d The best indicator of freshness, however, Verdich says, is \u201casking for the harvest date,\u201d which any reputable seller should be able to tell you.Can you cook oysters without shucking?
Heat is a great way to open an oyster, and the safest way to do so without a shucking knife. Cook oysters with the cupped side down, and the hinge end towards you. If an oyster gets too hot and pops open, this helps ensure any steam or sharp contents are sent the opposite direction.How to enjoy oysters without shucking them
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Elle Hughes, Faizan, Faizan, Mark Stebnicki