If I told you that it was possible to totally puree oysters then reform them would you believe me?

Well last week I found a technique to do just that! I am not sure if it is a technique which has been done before but it is something that actually happened by accident and only through an observation. It is pure oyster and when exposed to a certain very low temperature it reforms and makes the texture of a baked custard or creme brulee. But it is the mouth feel and flavor that is so much affected. Every person to taste it so far has commented on the full mouth flavor of oyster with more obvious flavors of Zinc (which oysters are high in). The flavor lingers in every part of your mouth for about 5 minutes after you have eaten it.

I put cucumber as it has a very distinct iodine flavor which perfectly pairs with the oyster, I decided to do it in the form of a natural (additive free) Air as this will lift the aroma into your nose first so it doesn’t get lost behind the oyster. Then I have taken a bit of a Japanese angle; Japanese Pepper leaf, Pink pickled ginger, Mirin, Fried peanuts (to also give texture), Yuzu, szechuan pepper oil and black pepper.

This entry was posted on Friday, June 26th, 2009 at 12:42 and is filed under Food, Recipes, Techniques. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.