I think I’m going to try sous vide oysters!
I just bought three dozen oysters, but I’m not supposed to be using my arm for things like shucking.
This one has you put them directly in the water bath and reads
“(Note: This process does not cook the oysters. They will still be raw. It simply firms them–which can better please some palates–and makes them easier to shuck.)”
This one claims it increases shelf life.
This one has you use a bag after lining with foil to prevent puntures.
This video is of a guy who shucks them first
Has anyone tried this?
