A shellfish is highly praised, oysters on menus all over the world, its unique flavor and texture is different from all other types of seafood. Many varieties are grown extensively throughout the world, the best oysters in Europe are between the British and the Whitstable Oyster Belon and green Marenne France. Most raw materials are sold, although there are a couple of bottles or cans in fresh or frozen.
Live rock oysters in the shell up to two weeks if they survive in a closedcool, moist, preferably wrapped in a hessian bag or seaweed. When stored in a plastic bag or a refrigerator, will die soon. Always discard the oysters, some with open shells or those with an unpleasant smell, because they are probably already dead and could be dangerous to eat.
Oysters must be fat and creamy and the scent of the sea. open oysters should be eaten the day of purchase.
Oyster opening is a skill acquired, but follow the instructions below, you shouldsoon overcome.
- You need a knife blade short, sharp, flat to open oysters, plus a rag to protect the Hand Which, the contribution of the shell near the hinge, Where There is a gap in the corrugated edge of the shell. Leverage the shells apart quickly turning the knife.
- How do you pull apart the shells, careful to keep the liquid in the tank bottom deeper. Oyster liquid is greatly appreciated. Remove the oysters from their shells and place on top plate below the bottom of the plate,in their liquid.
Oysters with lemon wedges for squeezing, and butter and bread, wine, accompanied by a glass of chilled white. Alternatively, grill the oysters in the shell with a variety of other flavors, like spinach, cheese, cream, cayenne pepper or bacon. Oysters are also delicious cakes and soups.
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