A little on Oysters.........
* Oysters are salty by nature, so most recipes using oysters will not need to be salted
* Low and Slow - Cook oysters gently to avoid turning them into a rubbery, chewy waste of good shellfish. When the edges begin to curl, they've had enough heat.
* Discard any clams or oysters that do not open during cooking. Closed shells indicate they did not get enough heat and are not thoroughly cooked.
* Clam/oyster juice can be saved and used in flavoring soups and chowders (the juice can be frozen).
* Oysters health benifits– low in fat and high in protein, they’re also packed with as much iron as red meat, making them a good alternative if you don’t eat meat.
* Just Enjoy them!
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