Cooking Class Week 5: Shell Fish

oysters

Tonight’s class focused on shellfish. I finally learned how to properly shuck an oyster. It took a few attempts but by the end I was able to pick up the technique. To shuck an oyster you hold it in a towel in your hand, cup of the oyster facing down. You then take the oyster knife and push it through the heel of the oyster. Once the knife gets through the heel you twist the knife to pop the shell. You then move the knife across the top shell to separate it from the oyster. Then after taking the top shell off you cut the oyster free from the bottom shell. I chose to cook Oysters Florentine tonight in order to practice the shucking technique.

The chef also taught us a few simple recipes for shrimp, clams, and crab that I will highlight in future posts

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One thought on “Cooking Class Week 5: Shell Fish

  1. I’d love to learn to shuck and oyster one day. As it stands, I only buy shucked oysters. I’ve watched people doing it badly and to be honest, I guess I’ve always been scared to cut myself.

    I enjoyed reading your post and wondered if you were interested in submitting this post to a new event called Our Growing Edge.

    A growing edge is the part of us that is still learning and experimenting. It’s the part that you regularly grow and improve, be it from real passion or a conscious effort. The event aims to compile a monthly snapshot as to what bloggers are doing in terms of new challenges with food. This monthly event aims to connect and inspire us to try new things.

    We are currently accepting posts from March and I hope you can make it.

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