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THE CANADIAN PERSONAL CHEF ALLIANCE
POWERED BY THE CHEF ALLIANCE
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STUDY TO BECOME A PERSONAL CHEF
IN THE COMFORT
OF YOUR HOME
By Chef Avaughn Wells
Live (without shells removed) shellfish should never be stored in airtight containers or bags since the animals can die from lack of oxygen. They can be loosely covered with clean, damp paper towels or cloths to prevent them from drying out in the refrigerator. Store live shellfish above raw meat, or poultry, so juices don't drip on them. Do not store live shellfish directly on ice, since the melting fresh water may kill them. Store at temperatures between 35 and 40 degrees F.
First rinse each oyster under cold running tap water.
Wrap a tea towel over one hand and use it to hold the oyster firmly.
Using an oyster shucking knife in the other hand, place the tip of the shucking knife at the base of the hinge, twist the knife using pressure, then without the pressure, lever the knife upwards, or twist it to pry the hinge open.
Slide the knife under the top shell to release the oyster and remove the shell.
You can now add a dressing of your choice to the oyster.
Minced Garlic - 1 teaspoon
Minced Shallots - 1 tablespoon
Amber beer - ¾ cup
Champagne vinegar - ¾ cup
Red chili flakes - ½ teaspoon
Cracked black peppercorn - ½ teaspoon
Chopped Italian parsley - 2 tablespoons
1. Mix all ingredients and allow to chill
2. Once oysters are cleaned and shucked, apply the mignonette lightly.
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