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Article: The five-minute guide to oysters.(THE GUIDE: FOOD)
- Article from:
- Esquire
- Article date:
- February 1, 2007
- Author:
CopyrightCOPYRIGHT 2007 Hearst Communications, reprinted with permission of Hearst. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Despite its perfectly reasonable desire to protect its fleshy treasure, an oyster is nothing short of shuckable in the right hands. Just coax apart the shell and the oyster presents itself, damp and salty, resting in a pool of its own briny nectar ("liquor") and smelling delicately of the water that bore it. An oyster's flavor and texture are a direct result of the mineral content, salinity, and temperature of the gallons of water it filters through its gills every hour, which is why different origins create very different tastes. The next time a waiter reels off a list of the day's raw-bar offerings, let this be your guide.
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