Oysters (master class)

[Bon Appetit !]

Oysters (master class)

Category: Cold meals and snacks

Kitchen: french

Ingredients
Oysters	6 pcs
Lemon
Dry white wine	optional

Cooking method

• I really love oysters !!! The main thing is not to overeat them! For the first time, 6 fresh pieces are enough. But, the oysters are insanely delicious !!!! Some people need to get used to them, but everyone should try !!! And they must be eaten with lemon, thoroughly chewing, or even better, to all this, washed down with dry white wine! So, how my husband opened them !!!
• Use the tip of a knife to hit the inside of the oyster.
• 
• Then, moving the knife towards you, you need to cut the nerve.
• 
• Voila, the oyster is open
• 
• We throw away the upper part of the shell, and carefully put the lower part on a dish so as not to spill the precious liquid from the oyster.
• 
• To eat this delicacy, we carefully take the oyster in our hands, pry it with a fork or knife from all sides, so that it completely lags behind the shell.
• Squeeze lemon juice into a shell.
• We bring it to our mouth and pour out all the contents.
• Chew thoroughly, very thoroughly.
• And wash it down with dry white wine.
• Bon Appetit !

The dish is designed for

1 serving

Note

Oysters have served as human food for a long time. During the excavations of Paleolithic sites in the Crimea, many shells of oysters, mussels and scallops were discovered. Sinks are one of the material signs that characterize the "cuisine" of our distant ancestor.

In pre-revolutionary Russia, only rich gourmets enjoyed oysters, but we must admit that this is not food for the elite, not a whim of gluttonous people.

Gustatory habits and traditions are very slowly changing their "place of residence". Slowly, but still they change, and then the table of many thousands of people is enriched with new healthy and tasty products.

Many oysters are consumed in France - about five hundred million pieces a year, and people of different incomes, and in England - about two hundred and thirty-three million. More than one and a half million centners of oysters are harvested off the Atlantic coasts of Europe, in the Black, Japanese and other seas. A large number of oysters are consumed in Japan, USA, France. These countries are followed by China, New Zealand, Canada, Great Britain, Spain. The waters of the Soviet seas and oceans generously offer oysters developing in natural conditions. The area of ​​underwater shallows, the so-called oyster jars, is determined by tens of thousands of hectares only on the Black Sea coast.

The seas of the Far East and the waters of Primorye, where oysters live: giant, La Perouse and Posiet, are rich in large accumulations of oysters, different in shape, size and color of shells.

Underwater settlements of oysters in southern Primorye are “built up)) in different ways. The masses of shells that have grown together form oyster banks, which are relatively small, resembling an underwater apartment in size, and sometimes grow into entire cities, occupying an area of ​​several thousand square meters.

An adult oyster is motionless: it adheres firmly to the hard surface of underwater objects. At the age of three to four years, the oyster produces millions of eggs, from which free-swimming larvae develop. After a while, the larvae sink to the bottom and also switch to a “sedentary”) way of life, attaching themselves to solid objects with their left valve. With special wooden tongs, oysters are torn from the rest of the mass of accrete shells. Accumulations of mollusks along the shores at shallow depths, the so-called oysters, form a kind of belt from one to three hundred meters wide. They differ from jars in that they consist of individual mollusks or small groups attached to rocks and stones.Dredges are used for fishing in oyster houses. The massive dredge knife seems to scrape off the oysters, which then fall into the bag. The caught oysters are placed in a cage to remove sand and algae. They are transported in barrels or boxes, shifting layers of grass or rice straw. Oysters are stored in refrigerators in special boxes, sprinkled with ice.

But here are the oysters on the table. Open the sink and remove the shallow flap. Before removing the oyster meat from the deep flap and sending it into your mouth, a few drops of lemon juice are squeezed onto it. It is good to immerse the oyster meat in cold salted water or melted ice for a short time. Washed and chilled oyster meat has a very pleasant refreshing taste. The stocks of a small "pantry", closed with two doors, are quite impressive. The nutritional value of oyster meat is superior to the meat of many fish - pike perch, carp and others. Oyster meat contains phosphorus, calcium, iron, cobalt, iodine, manganese and other trace elements.

Found in oysters vitamins of group B, C, as well as special enzymes. Oyster fat contains a significant amount of provitamin D, dehydrocholesterol, which is converted into vitamin D3 in the human body. Only impeccably fresh shellfish should be supplied to the table, as well as for processing. If the shells are closed, therefore, the oyster has fallen asleep, and the sleeping oyster quickly deteriorates. Dried oyster meat is rich in protein and minerals. It can be recommended for a variety of delicious dishes.

Oyster meat is used not only in dried form, but it is quite suitable for the manufacture of a canned nutritive extract, for which the meat of fresh oysters is rinsed in water and passed through a meat grinder. Minced meat is boiled twice, as a result of which most of the extractive substances pass into the broth, then it is evaporated to obtain a viscous syrup, which is filtered, poured into jars and sterilized.

A delicious, nutritious broth can be made at home with dried oyster flour.

For this, raw washed meat is sprinkled with dry salt and kept for eight to twelve hours, then boiled and dried. Oyster flour is not only a broth, it can be used to dress soups and sauces.

The sea generously shares with people the untold riches of shellfish, but in order for the green light to burn on their way to our table all the time, it is necessary to observe the correct conditions for transportation, sorting and processing of raw materials.

The ship is in a hurry to the port. The clear sea water from behind the side washes abundantly the shells stacked on metal or wooden grating. While washing the shells, they are mixed with a pitchfork like a shovel. The surface of the shells must not be allowed to dry out, otherwise it will be more difficult to remove dirt and valuable oyster meat may deteriorate.

How do you keep the shellfish alive? To do this, they are placed in a cage or wooden bunker with low sides, where water freely arrives. If it is impossible to arrange a cage or a bunker with running water on the ship, then a lattice box is installed, on the bottom of which raw seaweed is placed, and oysters are poured on top. On hot summer days, if you have to store them on board for more than three to four hours, crushed ice is used. On the shore, the shells are immediately sent for processing. If they need to be stored for more than six hours before processing, then it is best to return the shells for a while to their native element: attach the lattice cages to logs, piles or directly to the pier.

Underwater inhabitants are afraid of shellfish. ... ... rain. When exposed to rain, they quickly die, the meat tissues become watery, slimy and quickly deteriorate. But there is nothing surprising in this - fresh water is a completely alien element for them, therefore, on land, shells must be stored under a canopy. Hlfe It is very difficult to make a living shell open. To cope with its strong lock - the muscle-closure - is possible only with the help of a thin sharp knife, but after cooking it is easy to shake the meat out of the shell.

When steaming shellfish, it is possible to collect quite a lot of broth, which contains proteins, carbohydrates and minerals. If the shells were thoroughly washed before cooking, then this nutritious broth can be used to fill canned food.

F A good semi-finished product for cooking is frozen shellfish meat. The meat released from the flaps is placed in flat boxes made of waxed thin cardboard and quickly frozen, then the boxes are closed, wrapped in parchment and placed in wooden boxes. Store the product in refrigerators.

Nature has not bothered about the economy of shell raw materials. But people successfully correct this "mistake".

The shells of some lamellar gill mollusks are very rich in mother-of-pearl and provide valuable raw materials for inlays and the manufacture of various artistic products. Dried and crushed shells are a good food for pets and birds; it promotes the growth of chickens, an increase in egg production.

But, of course, the main advantage of a modest shell is its tender, tasty and extremely healthy meat. Many countries can envy the natural reserves of this most valuable product in the USSR. Scientists have determined that the reserves of seashells in the Black Sea are enormous - seventy-five million specimens, and the reserves of the Far Eastern coast are simply incalculable.

Svetik can't even imagine what other delicacies you will intrigue us with ?!
At least I saw these animals up close! Thank you! Very interesting! Are they alive?
Don't you use salko with bread and cucumber?



OYSTERS are edible bivalve molluscs. Length 9-42 cm, weight up to 50 g. The shell valves, covering the body of the animal, are asymmetrical: the lower one is deep, saucer-shaped, the body lies in it, growing to the walls, the upper one is smaller, flat, it is like a lid: inside the valves are connected muscle closure. They live mainly in warm and temperate seas, keep in large masses ("oyster banks"), they are motionless, grow to the seabed. They multiply quickly. In Japan and France, oysters are grown artificially on the shallows ("oyster parks"). In the former USSR, oysters are mined in the Black Sea and the Far East. In almost all countries of the world, oysters are a delicacy. Their body is edible. Oysters are sold live, in the form of frozen meat, as well as natural and snack canned food ("Oysters in tomato", "Smoked oysters in oil", "Oyster meat with vinegar filling", "Oyster meat in broth"). The nutritional value of oysters is high. They have a peculiar chemical composition, which determines their delicate taste and tonic effect on the nervous system. Oyster meat contains about 7-14% protein, 0.3-2.2% fat, 6% carbohydrate glycogen. Oysters are a source of minerals important for the body. The consumption of 6 oysters with a total weight (without valves) of about 100 g satisfies the daily requirement of the human body for iron and copper, provides the body with about half of the daily requirement of iodine, calcium, phosphorus and approximately 0.1 daily requirement of animal protein, as well as vitamins B1. B2 and PP.

Oysters are eaten in their natural (live) form (served with lemon in shells on crushed ice), boiled, fried, baked, stewed (fried oysters, fried in batter, broths, in white wine sauce, etc.) ... Live oysters (an appetizer for champagne, cognac, dry and semi-dry wines) are used as follows: the shells are washed with cold water and opened, the flat sash is removed. Oyster meat on a deep sash is washed with boiled water, cut with the edge of a knife, separating it from the shell and leaving it on it. Squeeze lemon juice on it (for 10 oysters - 1 lemon), and then swallow it whole, without chewing. When making hot dishes, oysters, after washing and removing growths, are boiled, adding spices, onions and aromatic roots to the water, or baked in the oven, placing them in one row on a baking sheet.

To extract raw meat, oysters are placed on a cutting board with the dense side up, from the side of the thickened end (lock) between the shutters, a knife blade is inserted and the pulp is cut at the upper flat shutter. Then the folds are opened and the meat is removed. When stored properly (temperature around 0 ° C), oysters can stay alive for 10-15 days; at temperatures below -3 ° C, they die (asleep specimens have open valves; such oysters cannot be eaten).

Irina, thank you! When you come to France, order oysters in a restaurant, and skillfully deal with them!
Irish, I don't even know))) I didn't take pictures of frogs, but I don't know how to cook them myself. Steak tartar (raw ground beef) also no normal pictures)
Carpacho is also delicious, raw thinly sliced ​​meat, you have to buy and take pictures), well, snails, too, the pictures are bad.
We rarely eat these delicacies, seafood is now only for Christmas. Tradition, so to speak)
Salko, cucumber, bread - mnyakaa !!!!
We eat, but very rarely (((
My husband had just arrived in Russia, and the first sabantuy at work on Friday, the men quickly organized everything, cooled the vodka in order to treat the overseas guest, fried kebabs and cooked warm bacon with thick pieces! Brrrr. My husband had to try everything! After that, I had to persuade him for a long time to try my mother's homemade tasty bacon.
But now he respects his mother)) although he still remembers the first experience)

Added Saturday 30 Apr 2016 02:38

I forgot to write about live oysters.
In a closed shell until a nerve is cut, yes. As soon as the nerve breaks, they die. And without cutting it, you cannot open the shell.
And yet, they do not squeak)))

And yet, they do not squeak)))

fuh ... let go

Added Saturday 30 Apr 2016 02:43

I haven't photographed frogs, but I don't know how to cook them myself. Tartar steak (raw ground beef) also no normal photos) Carpacho is also delicious, raw thinly sliced ​​meat, you have to buy and take pictures),

we have enough of this stuff on our website

Added Saturday 30 Apr 2016 02:43

well, snails, too, the pictures are bad

interesting ... how will you show MK oysters?

[Svetlana]

Svetlanahow I love oysters ... With lemon ... With champagne ...

How I love oysters! I ate them only a few times, but fell in love immediately. I ate them in California, Santa Monica, when I was visiting a friend.

[MEETING OYSTERS]

Memories flooded right away ... France, North Normanidia, the small town of Deauville at the mouth of the Seine, and the small restaurant "Les Cascades"



crowds of tourists on the embankment, eating tons of sea reptiles





Well, how I first tried oysters, I told here MEETING OYSTERS

I want to go to this small town, I want oysters, I WANT, I WANT, I WANT !!!!

Sveta, memories flooded - THANKS!

[Svetlana]

Svetlana, well, I directly felt that it was you who would give this master class !!! Thanks again!

Eh, I remember a summer vacation in the south of France and weekend trips to the market, where you give some very funny money for a huge plate of prepared oysters ... And oysters smell like the sea, because the catch is the freshest ... nearby sell young wine in small glasses. How I love these small French wine glasses ... Sheer delight and gourmand turned out ... Nostalgia in general ...

I will know now where to look on the bread maker if I decide to prepare the oysters myself for serving.

[Tatyana]

Girls,
How pleasantoooooooo !!!!!!! What wonderful pictures, what memories, what emotions !!!!!!
Thank you all very much !!!!!
Today I will also look for pictures with oysters, vacations, summer and post them!
Ohhhh, I wanted oysters! Better than oysters by the ocean!

Added Saturday 30 Apr 2016 12:02 PM

Added Saturday 30 Apr 2016 02:43

we have enough of this stuff on our website
Irina, how)), I'll see this stuff, if mine is different, then I'll post it)))

Added Saturday 30 Apr 2016 02:43

interesting ... how will you show MK oysters?
Good, but everyone is simple, because I buy snails in the store and heat them up in the microwave or oven. That's the whole master class)
Oh, I can smell French goodies with you soon))))

Added Saturday, 30 Apr 2016 12:31 PM

Tatyana, how tasty ooo, also with champagne, to my mind!
Irinahow I like this kind of serving with ice, beautiful.
Tatyana, what pictures, I almost went on vacation! And I haven't been to Normandy!
Sveta, south of France !!!! adore ! Contact us, we will teach this simple matter))))

Like many here, memories flooded over me))
I love oysters, this unforgettable smell of the sea from them
I love to eat them in Paris)))
How badly I now wanted to be in Montmartre, in a small seafood market, where there are a lot of restaurants with the freshest oysters
As a last resort, in my favorite Le Grand Cafe Capucines

[Lisichkalal]

Lisichkalal, Svetik, well, you upset our souls !!! You are not afraid that we will flood to you in a crowd from all over the world kaaaaaak !!! Everyone is in nostalgia for the beautiful gastronomic France, and not only for the gastronomic

[Sveta]

Sveta,
Welcome !!!!!
Only now I live far from oysters, but our mountains are close)))

Added Saturday 30 Apr 2016 06:17 PM

Sivana, ohhhhh, and I want with you! Believe it or not, I haven't really been to Paris, everything is somehow raids.

Added Saturday 30 Apr 2016 07:29 PM

Here I am with my memories. It was about 8 years ago
My first vacation in France. Biaritz.
My first oysters and immediately love)

Wonderful oceanfront restaurant with morning seafood catch.

Our order

the waiter got into the frame)

almost everything has been eaten

here comes the Atlantic Ocean

Added Saturday 30 Apr 2016 07:43 PM

Continue)) Christmas

Added Saturday 30 Apr 2016 07:47 PM

Brussels. Again, I ordered oysters.

Added Saturday 30 Apr 2016 08:19 PM

And here is a vacation on the island of Ile d "oleron. This is where the fortress of Ford Boyard is.
There are 2 main areas for oyster farming in France. These are Britannia and Ile Deleron. I even saw where they were bred, but, unfortunately, I did not take a picture.
Although the sight is so-so)) The usual long ditches with dirty water, they have special devices on which oysters are attached and grow to the desired size.
well and again pictures
Market

Dinner



Ocean. Low tide and people go to collect sea reptiles. I am the one in jeans)) I also tried to find something, but I need skill)) And in the distance Ford Boyard, the very fortress where the games are held.

There she is

This is a catch of mussels

And we also had crabs like this, caught, but not by us, on the island.

Wow! All my beloved, and without me! Adore! And in confirmation: just now, this week, hubby, knowing my weakness, already two dozen just for me in my dr. dragged! Apparently, he hoped that for the rest of his life he would beat off the desire - en fig!

[Larissa]

Larissa, Happy belated birthday !
What a fine husband!
I once ate 25 pieces !!! Severely poisoned, but did not stop loving oysters. I just try not to eat more than 6)))

[Lisichkalal]

Lisichkalal, Svetlana, such wonderful photos and fantastic oysters, thank you!

[Evgeniya]

Evgeniya, Thank you !