Oysters
Ingredients
Directions
Clean the oysters and place them unopened in an earthen pot with the hollow sides down.
Cover the pot and place it in a kettle of boiling water, ensuring no water enters the shells.
Cook the oysters for three to four minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Oysters
- Are the main ingredient; their shells trap steam so the flesh cooks gently in its own liquor.
The step that matters
Keeping water out of the shells. Water entering the shells dilutes the oysters' natural liquor and can make the flesh watery and bland. Keeping the hollow sides down and the pot covered lets steam cook the oysters while they keep their briny juices.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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