Comments on: Carrot & Cardamom Oysters http://www.cookingissues.com/2009/05/04/high-tech-oysters/ The International Culinary Center's Tech 'N Stuff Blog Thu, 09 Jan 2014 18:17:16 +0000 hourly 1 http://wordpress.org/?v=4.0 By: davearnold http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-73761 Wed, 10 Aug 2011 15:18:11 +0000 http://www.cookingissues.com/?p=41#comment-73761 I don’t know how they’d taste Marcio, I’ve never saved them. Maybe someone else on the blog has tried?

]]>
By: marcio http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-52549 Fri, 24 Jun 2011 20:40:04 +0000 http://www.cookingissues.com/?p=41#comment-52549 Chefs, this is the best blog ever. About oysters, once I shucked them, can I keep in its liquid for a day, two, three and still serve them?
Tks,
Marcio

]]>
By: Christof http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-31071 Wed, 18 May 2011 19:16:19 +0000 http://www.cookingissues.com/?p=41#comment-31071 This is not an expert opinion. But maybe the extended life span has something to do with your having sterilized the water; perhaps this cleansing bath eliminates most vectors of infection not only in the oyster’s environment but in the oyster itself. Just a guess, really.

Also, where is your restaurant? Smoked live oysters sound delectable.

]]>
By: davearnold http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-30838 Wed, 18 May 2011 13:04:41 +0000 http://www.cookingissues.com/?p=41#comment-30838 Howdy Kent,
Thanks for the kind words and the input. I have never tried smoke on oysters because I thought it would be too much of an irritant to them (although I have tried bacon on cherrystones). Glad I was wrong. Dunno why they live longer. Very cool. Saffron is interesting. I don’t think of it as an irritant, but there must be something the oysters don’t like (I assume you were straining and the oysters weren’t just rejecting the particles). To use fat as a carrier, it would have to be emulsified into the seawater. I don’t know how the oysters would react to an emulsion because the viscosity would be quite different from ordinary water. I would use something like Ticaloid 210S (gum arabic and xanthan mix from TIC gums) to do the emulsifying, but it would definitely add body to the liquid. Please keep me informed of your progress.

]]>
By: Kent Bui http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-30003 Tue, 17 May 2011 06:27:26 +0000 http://www.cookingissues.com/?p=41#comment-30003 Love this technique! We work literally on the beach, so we took some ocean water, smoked it, and once we strained and sterilized the water, soaked the oysters in them and wound up with live smoked oysters.

Would love your input on this… we found that after smoking, the oysters seemed to live longer. Before this, they only held for 3 days or so, but at this point, we’re able to keep them for over a week. Is there something in the act of smoking this oyster that might inhibit bacteria growth?

We’re also trying some saffron infused oysters, mainly for the color. Seems like our feed rate is only 1 out of 3 though, although both the saffron color as well as the smoke flavor seem to intensify as the days go on. Was thinking about using or including some fat or protein somehow as a carrier for the saffron color/flavor. Any thoughts on whether this would work? Hoping to play with this soon, but you know how it goes; in a busy restaurant kitchen, time is the most valuable resource.

Such a great idea; thanks for being such a wonderful source of inspiration!

]]>
By: Michael Holdcraft http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-8218 Wed, 29 Sep 2010 06:07:04 +0000 http://www.cookingissues.com/?p=41#comment-8218 What are the specs on your homogenizer? I am very interested in procuring one.

]]>
By: davearnold http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-4778 Tue, 25 May 2010 18:42:25 +0000 http://www.cookingissues.com/?p=41#comment-4778 Dunno Nooj,
The only issue is that mussels are usually cooked, so you could just add the flavor to the cooking broth. It works on clams.

]]>
By: Nooj http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-4699 Fri, 21 May 2010 18:48:35 +0000 http://www.cookingissues.com/?p=41#comment-4699 I love this technique, would it work with mussels
also?

]]>
By: Nils Davis http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-1713 Thu, 27 Aug 2009 00:55:54 +0000 http://www.cookingissues.com/?p=41#comment-1713 This is fantastic! Not something to try at home (I don’t think) but now I want one – a carrot and cardamom oyster.

]]>
By: Dave A http://www.cookingissues.com/2009/05/04/high-tech-oysters/#comment-1712 Mon, 27 Jul 2009 18:31:02 +0000 http://www.cookingissues.com/?p=41#comment-1712 Geez Chris, I don’t know. Anyone out there know the gearing on a PacoJet?

]]>