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Message
Fresh Oysters
Posted on 12/23/09 at 11:35 am
Posted on 12/23/09 at 11:35 am
Lately G.I. oysters are not as salty as normal. big but bland. thinking about adding sea salt to the half gallon container. good idea or not?
I'll be frying some, making a soup and using some in my dressing.
I'll be frying some, making a soup and using some in my dressing.
4
Posted on 12/23/09 at 11:38 am to Benchwarmer
quote:
Lately G.I. oysters are not as salty as normal. big but bland. thinking about adding sea salt to the half gallon container. good idea or not?
Interesting question. I really don't see why you couldn't.
Posted on 12/23/09 at 11:58 am to Benchwarmer
I read in a Frank Davis cookbook that you can do this. I think you need to use them preety quick after soaking them in salt water as I think it'll kill them. I haven't tried it before.
Posted on 12/23/09 at 12:34 pm to Benchwarmer
dont imagine a huge problem, but why not just add salt in the soup, dressing, and on the fried oysters?
Posted on 12/23/09 at 1:36 pm to Benchwarmer
quote:
why not just add salt in the soup, dressing, and on the fried oysters?
This. If you're not eathing them raw, why do you need to salt the container?
Posted on 12/24/09 at 8:30 am to Woody
update ala Alton Brown
I put a dozen and a half in a separate container. ate one raw. gagged it down. saltless oysters are hard to swallow. added table salt to the container and later fried them in a salty batter. Good.
then noticed the leftover juice was brown. Iodone in the salt I guess.
I put a dozen and a half in a separate container. ate one raw. gagged it down. saltless oysters are hard to swallow. added table salt to the container and later fried them in a salty batter. Good.
then noticed the leftover juice was brown. Iodone in the salt I guess.
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