Why You Should Eat Oysters at Home (And How to Shuck Them!) | What’s Eating Dan скачать в хорошем качестве

Why You Should Eat Oysters at Home (And How to Shuck Them!) | What’s Eating Dan

Guess what Dan's favorite food is? Hint: It miiiiight just be oysters. Follow along to learn more about the different varieties and how to eat them. Leave your comments for your favorite way to top oysters below! Get the recipe for Raw Oysters on the Half Shell: https://cooks.io/3mDLpKS Get the recipe for Red Wine Vinegar Mignonette Granité: https://cooks.io/3FqDn0C Get the recipe for Soy and Lime Marinated Scallions: https://cooks.io/3uTUMKg Get the recipe for Roasted Oysters with Mustard Butter: https://cooks.io/3BrxcqD Buy our winning oyster knife: https://amzn.to/3BEbakR Buy Rowan Jacobsen's book on oysters: https://amzn.to/303IWBT Rowan Jacobsen's website: https://cooks.io/3lmw0iB Follow Dan on Instagram:   / testcook   Follow Dan on Twitter:   / testcook   Follow Dan on Facebook:   / dansouzacooksillustrated   ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version. If you like us, follow us: http://cooksillustrated.com   / cooksillustrated     / testkitchen     / cooksillustrated     / testkitchen   00:00 - 0:20 - Introduction 0:20 - 1:50 - The five oyster species in North America 1:50 - 2:48 - What accounts for the variety in oysters’ flavor? 2:48 - 4:27 - The seasonality of oysters 4:27 - 5:48 - How to shop for, store, and eat oysters at home 5:48 - 8:34 - How to shuck an oyster 8:34 - 9:02 - Garnishes for raw oysters 9:02 10:21- How to make roasted oysters at home 10:21 10:46 - Credits