""You have a sharp knife. You have something fighting against you. Do I use a glove? Do I use a towel? All this stuff. How do I get this hinge to open?""
""Everyone thinks they should dig in with as much force as possible," he says. "It's not about pressure, it's about leverage. You're trying to separate these two shells that open naturally.""
""It's surgery; it's just the tip of the knife you need.""
Two seafood restaurants serve tens of thousands of oysters weekly and have sold well over a million oysters across raw, grilled, and fried preparations. Shucking oysters can feel intimidating because it involves a sharp knife and a hinge that resists opening. Quality of the shuck matters for both presentation and preservation of the oyster's liquid. Technique relies on leverage rather than brute force, using just the tip of an oyster knife like a surgical tool to separate shells. Use a thick towel or protective barrier for safety. Select fresh, clean oysters, ask harvest dates, avoid oysters older than a week, and discard oysters that remain open.
Read at Los Angeles Times
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