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Shucking oysters


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#1 voyager

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Posted 11 January 2019 - 02:38 AM

i can't.

 

I've watched experts, videos, Julia with her church key, read pricedure after procedure. And they stay locked as Tut's tomb.

i have several good oyster knives and a rubber left-hand guard.

What simple manouver am I missing?

(Tonight, it took me several minutes an oyster and a quarter of rhem were mangled. Not pretty.)


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not my monkeys.


#2 Orik

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Posted 11 January 2019 - 03:41 AM

Figure out the right spot, then force, then go flat. Don't cut yourself. Harder with west coast oysters so maybe practice on some blue points.
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#3 Sneakeater

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Posted 11 January 2019 - 05:09 AM

Can’t.
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#4 Sneakeater

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Posted 11 January 2019 - 05:10 AM

Shelling favas: can but won’t.
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#5 cinghiale

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Posted 11 January 2019 - 07:28 AM

Trick I learned on Fishers Island awhile back while gorging on the local oysters there: Insert tip of knife into hinge and lever it up and down to loosen the seal, then rotate the knife to flat and draw it through the seam, twisting gently to pop the oyster open. Works like a charm for me

#6 joethefoodie

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Posted 11 January 2019 - 11:45 AM

Practice helps.  Shucking a few oysters every 6 months is't gonna gonna land you that job at the Grand Central Oyster bar.

 

One good  way...

 

 

This dude's a character:

 



#7 voyager

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Posted 11 January 2019 - 03:13 PM

Thanks for these.    I've been using/trying the "pop the hinge" method, finding it very difficult to make that initial entry.    Joe nailed it re need for practice.   Maybe go pick up another batch while they're on my mind.

 

Also wonder about differences in oysters.   The ones I've been combatting look more like multi-layered prehistoric rocks.


It's not my circus,

not my monkeys.


#8 Behemoth

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Posted 11 January 2019 - 03:48 PM

Finding the right spot is difficult. Practice helps. That I’m the only person in my family that eats them does not.

Need to try the Chef Steps thing.
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#9 Rich

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Posted 11 January 2019 - 04:01 PM

Place them on a hot grill for 30 seconds - then pop them open. Easy and it does not cook the oysters. Chill (covered with plastic) until ready to use - not more than an hour.



#10 voyager

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Posted 11 January 2019 - 04:10 PM

This has been my default method but i considering it cheating.   Better a cheat than oysterless.


It's not my circus,

not my monkeys.


#11 Rich

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Posted 11 January 2019 - 04:14 PM

LOL - better to cheat than fingerless.



#12 voyager

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Posted 11 January 2019 - 04:30 PM

Here are the dudes I've been dealing with.

 

46650036262_ab9c291200_z.jpg   32827845148_a35cab3162_o.png

 

You can lose a finger just on the shell; forget the knife.   But this thick but flexible hand guard works well.

46702820991_c2bf45efa9_z.jpg

 

 

 

 


It's not my circus,

not my monkeys.


#13 Wilfrid

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Posted 11 January 2019 - 05:48 PM

Can do it, but ruined many kitchen towels wrapping them around my hand to protect myself.

 

What I can't do is open clams (even with a clam knife).



#14 joethefoodie

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Posted 11 January 2019 - 10:20 PM

Finding the right spot is difficult. Practice helps. That I’m the only person in my family that eats them does not.

Need to try the Chef Steps thing.

Yeah - just use a really crappy paring knife, because it's gonna get ruined!



#15 Josh Karpf

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Posted 13 January 2019 - 02:36 AM

cinghiale's method, which I assume is the same as popping the hinge, works for me.

 

I also stabilize the oyster by placing it on a mounded towel, and I place my nondominant hand over the upper shell to balance it.

 

I have shucked thousands of summertime oysters and clams. (Normally I'd link here to family clambake photos, but Flickr is destroying my memories with its new free-account limit.) Many bivalves are good fighters, so it may not be all your fault. Yet it's always easier for me with a great knife. If you have several good oyster knives but poor results, you may need to buy an even better knife. 

 

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