I work at a restaurant that serves oysters, and the problem with this method is that it would work with maybe 10% of the oysters we get...the vast majority of oysters' shells could never handle this and would break into tiny shards
I was taught this method because when you steam oysters, they open up slightly and make it super easy to open. I only use the hinge method when I get a stubborn oyster.
I've only been shucking for about a year now and I feel like the new England styled oyster knife does well for all oysters, I've used clam knives for oysters when I didnt have one available at work and vice versa. I would have never of thought to use a paring knife for a kushi or any oyster at that. Thank you chef
Yeah but you're also shucking what looks like a Kusshi oyster, they are considered the easiest oyster to open from either end. Where as other "Gems" are much more brittle in the front and are more likely to have brittle shells...
Ryuujin1988 I was thinking the same thing as where I am the malpeque oyster is the most common type. It has a concave shell with a very brittle and layered front. I do prefer to use a clam knife though.
After being taught to open an oyster at the hinge, and stabbing my right hand in between the thumb and first finger with an oyster blade, ... I found the real way (as you show it) of opening from the front. But, I have become a believer in the otherwise old wise man saying, "Get someone else to do the shucking."
Thanks for this. All the other videos I could find show how to jimmy open the hinge, but I was looking for this method because of the new oyster knife I received. Now I just need to get some oysters.
This is only really helpful if you have round oysters with a perfectly flat edge to shuck. Having shucked several hundred oysters in just the last few years, I have maybe come across a dozen or so that could be shucked this way.
This is the best. You guys are the best. I don't even know when I'm ever going to shuck oysters but I love this video along with all the rest of your videos ❤️
Only in a perfect world with a sterile oyster! I got a bag of oysters here that are every shape on earth, knarly, covered with barnacles and clams and mussels, and huge with a deep cup that would likely break that knife at the angle you need to go in at. Ok, I'll try it though, but I think a hatchet would be better. Some from Humboldt bay in California and some from Washington state.... and $14 for 24. Amazing. And save those old shells for mulch and hammer them for the chickens
i like shucking oysters this way too. takes way less force, and definitely better when the oysters have a brittle shell. I wish more shucking tutorials would teach this method.
Catarino Hernández We are pretty much using the Adobe Creative Cloud suite these days, specifically after effects for the illustrations. Thanks for watching!
Ricardo Perez The title of the video should be "how to jam a paring knife into your hand..." Coincidentally I'm actually off up a mangrove in New Zealand to go harvest some mud oysters in the next hour....... my trick is to freeze them for 24 hours, they pop open when they de-frost, no shucking required.
I should have told about this technique to my ex head chef... He introduced the new entree, 9 big oysters on ice. He showed us how to open one. Well, when the first order came, "3 oysters!!!" me and the other commis spent 45 minutes swearing at opening the freaking 18 oysters. The head chef was a little bit disappointed. He just shouted, sweared and blamed us for the next 45 minutes. :D
***** We have a tip coming out today that can help you with shucking multiple oysters (that might be able to help your chef out next time). Come back in a few hours! Thanks for watching!
I shucked oysters for the first time and they were more dirty than this. So to be safe, I rinsed them in water. I need advice if they're supposed to be clean or dirty.
Use a "New Haven shucker" (SS knife bent up at the end), many are available online (e.g., OxO). Once you have the shucker knife in the back muscle, just prey up (not necessary to twist) can do 2-3 oysters per minute 100% of the time. Physics is not in your favor, as described in this video.
Those must be trained oysters!! This method won't work on blue points without ruining a pairing knife and spending lots of time on each oyster. I could see the video was clipped between the scenes of the knife entering the front and the oyster being pried open. Why send people on a wild goose chase while ruining their knives??
Blue points are a pain in the ass but not as much as some from NJ, but that's beside the point. The best way to open up oyster from the east is just to hit from the back with a new England style knife. Being as though I use that knife for all oysters it makes it so much easier to open any oyster that's no bigger then your not so average blue point if that makes any sense
Do you guys dedicate a cheaper paring knife for shucking? I don't know if I'd want to be prying things with my main paring knife (which is sharp af because of your sharpening class) Love your stuff.
Essentially just the "french" method going from front is all this guy is showing..also that looks like the easiest oyster to open much be a joy to work with
He is using an oyster knife, even though he said paring knife... not sure why. Also the same method he uses, putting the knife in the turning 90 degrees to pry open works just as well at the hinge.
This method prevents bits of shell and mud going into the edible part of the oyster. The hinge method is the dirty easy method. The bill method is a much more sophisticated cleaner French method which provides little-to-no grit, a better presentation, and it takes far less work once the technique is mastered.
It's not unsafe if you understand basic knife skills. Unsafe for an amateur, perhaps your right there. But for an amateur, shucking oysters in any method is generally unsafe. Learn the tool before using it - best advice.
I’ve shucked numerous oysters. Some easy some hard but this guy isn’t telling you the truth at all. I’ve seen guys that could destroy this fu fu chef and embarrass him to death. Even a novice like me.
it's false that you should swallow them whole, that's no way to savour the oyster. You should chew them, they are dead after severing the muscles anyway. i prefer them cooked
Megañan Oysters don't die just from having those muscles severed. They don't feel pain, though... And they don't have a developed ganglion to register stress... So eating it "raw"/alive makes no ethical difference than to eating them prekilled. As for the whole swallowing/chewing thing, you're absolutely correct
This is one of my favorite culinary channels. Informative, modern, quality videos, & humorous.
I work at a restaurant that serves oysters, and the problem with this method is that it would work with maybe 10% of the oysters we get...the vast majority of oysters' shells could never handle this and would break into tiny shards
correct, this man is talking bullschit
This was actually so cool and satisfying to watch
I've looked at other videos and tried shucking numerous ways but this was the easiest by far! Thank you Chef!
I was taught this method because when you steam oysters, they open up slightly and make it super easy to open. I only use the hinge method when I get a stubborn oyster.
I've only been shucking for about a year now and I feel like the new England styled oyster knife does well for all oysters, I've used clam knives for oysters when I didnt have one available at work and vice versa. I would have never of thought to use a paring knife for a kushi or any oyster at that. Thank you chef
Yeah but you're also shucking what looks like a Kusshi oyster, they are considered the easiest oyster to open from either end. Where as other "Gems" are much more brittle in the front and are more likely to have brittle shells...
Ryuujin1988 I was thinking the same thing as where I am the malpeque oyster is the most common type. It has a concave shell with a very brittle and layered front. I do prefer to use a clam knife though.
After being taught to open an oyster at the hinge, and stabbing my right hand in between the thumb and first finger with an oyster blade, ... I found the real way (as you show it) of opening from the front. But, I have become a believer in the otherwise old wise man saying, "Get someone else to do the shucking."
Thanks for this. All the other videos I could find show how to jimmy open the hinge, but I was looking for this method because of the new oyster knife I received. Now I just need to get some oysters.
This is only really helpful if you have round oysters with a perfectly flat edge to shuck. Having shucked several hundred oysters in just the last few years, I have maybe come across a dozen or so that could be shucked this way.
Thirsty For & Chef Steps upload within 5 minutes of each other, amazing!
your oyster shells are incredibly clean!!
This is the best. You guys are the best. I don't even know when I'm ever going to shuck oysters but I love this video along with all the rest of your videos ❤️
this tips & tricks series is great! :D
Wow thank you, now it will be so much easier! I do this standing up
That was cute. Can you show us that technique with oysters we can afford?
LOL. I was thinking the same thing.
Outstandingly interesting as always. I do wonder if the works on a larger oyster. At least without a knife upgrade. Blessings ChefMike
Good question! Did you ever find out?
What have you done to me!!! Now I feel like I need to go buy some oysters immediately!!!
"You just can't walk in when we're SHUCKING!"
Only in a perfect world with a sterile oyster! I got a bag of oysters here that are every shape on earth, knarly, covered with barnacles and clams and mussels, and huge with a deep cup that would likely break that knife at the angle you need to go in at. Ok, I'll try it though, but I think a hatchet would be better. Some from Humboldt bay in California and some from Washington state.... and $14 for 24. Amazing. And save those old shells for mulch and hammer them for the chickens
i like shucking oysters this way too. takes way less force, and definitely better when the oysters have a brittle shell. I wish more shucking tutorials would teach this method.
got to give this a try, going to buy some shigokus right now!
almost right shape but not the right color these are kushi, shigokus are are just as good though
Finally actual steps!!
Thanks ... worked a treat tonight!
my friends, which software are you using for editing the videos? I love when you explain with circles and other figures... thanks!
Catarino Hernández We are pretty much using the Adobe Creative Cloud suite these days, specifically after effects for the illustrations. Thanks for watching!
thanks!
I don't even like oysters but this is a great video. Super interesting.
This is magical :) thanks!
Just saved me a trip to A&E mate, cheers.
Beautifully done. 👍🏾
does it work on pacific rock oysters? because their shells, tends to be bit thinner than this on though if you open from the front.
still appreciate sharing this video,thanks chef
王浩 Thank you!
I was waiting for the "Step 1: Pull out the Sous Vide"
Those are the most beautiful oysters I have ever seen. What variety is it?
Those are like Kusshi oysters from Pacific Northwest/British Columbia. Clean, sweet taste that reminds me of cucumbers!
Kushi
idk why or how i got here. good thing i learned how to shuck oysters.
ʕ •ᴥ•ʔ ice cream man is always awesome 🍧🍨
I used a big flat screwdriver and a hammer. No damage to shell.
Pairing knife? Not even gonna try with an oyster knife? No safety instructions? Everyone needs to be very careful after watching this.
Ricardo Perez The title of the video should be "how to jam a paring knife into your hand..." Coincidentally I'm actually off up a mangrove in New Zealand to go harvest some mud oysters in the next hour....... my trick is to freeze them for 24 hours, they pop open when they de-frost, no shucking required.
good
Any tip to open nice a kumamoto oyster ?
The same as a capital
Good size.full meat.nice oyster.more seafood videos please.
vixkyri vixkyri we have a whole playlist for you! ruclips.net/p/PLny_wEI6iwNegHAxEVRon8YnoRAxy51KY
Shucking good result :D
Cant do this with large pacifics
its nice of ned flanders to show us this
can you guys do vlogs!!!
I should have told about this technique to my ex head chef... He introduced the new entree, 9 big oysters on ice. He showed us how to open one. Well, when the first order came, "3 oysters!!!" me and the other commis spent 45 minutes swearing at opening the freaking 18 oysters. The head chef was a little bit disappointed. He just shouted, sweared and blamed us for the next 45 minutes. :D
***** We have a tip coming out today that can help you with shucking multiple oysters (that might be able to help your chef out next time). Come back in a few hours! Thanks for watching!
What type of oysters are those?
Kushi
Grant is the cutest thing ever
don't walk in while we're shucking LOL🙈 that made the video
Actually, not every types of oyster has that structure of shell, personally i shuck it from the back part
yumz
What kind of oysters are those? :)
Kushi
I shucked oysters for the first time and they were more dirty than this. So to be safe, I rinsed them in water. I need advice if they're supposed to be clean or dirty.
Use a large scrub brush and cold water to clean them in yours sink until the water starts looking a bit clear, you dont want mud colored water.
I've not seen this type of oyster before. I don't think you can do this with oyster's native to where I've lived.
Use a "New Haven shucker" (SS knife bent up at the end), many are available online (e.g., OxO). Once you have the shucker knife in the back muscle, just prey up (not necessary to twist) can do 2-3 oysters per minute 100% of the time. Physics is not in your favor, as described in this video.
how can we know if we killed the oyster in the shucking process?
Oh, they are tiny ones! Cute!
Imagined him trying to find a way to advertise Joule in this oyster shucking vid 😂
This method is absolutely awesome right up until you slip and slice your finger wide open in front of a customer on a busy night.
i did it wrong all this time lol, now i know ) thanks
I my mom do that stuff
Those must be trained oysters!! This method won't work on blue points without ruining a pairing knife and spending lots of time on each oyster. I could see the video was clipped between the scenes of the knife entering the front and the oyster being pried open. Why send people on a wild goose chase while ruining their knives??
Lawrence Ballack mm
Blue points are a pain in the ass but not as much as some from NJ, but that's beside the point. The best way to open up oyster from the east is just to hit from the back with a new England style knife. Being as though I use that knife for all oysters it makes it so much easier to open any oyster that's no bigger then your not so average blue point if that makes any sense
it make me so hungry right now T.T
….as a rule of thumb,I would never recommend pointing a sharp implement at my hand an exerting force without a protective glove, towel,chain mail:)
Woah.. the oysters we get in New Zealand are nowhere near that perfectly round and easy to shuck. Edit: that said this method is totally legit
Do you guys dedicate a cheaper paring knife for shucking? I don't know if I'd want to be prying things with my main paring knife (which is sharp af because of your sharpening class)
Love your stuff.
Essentially just the "french" method going from front is all this guy is showing..also that looks like the easiest oyster to open much be a joy to work with
GIVE THE ICE CREAM MAN A SOFT SERVE
snookedyou we tried, but he rolled out!
oyster have front and bottom and felling of cold sharp knife penetrating its soft tissue
Don't just walk in while we're shucking!
He-Man on the side of the truck? lol
leilighet205 33.media.tumblr.com/efb5a72c134a187aeb7140d59155cdfe/tumblr_mq37ukMx581s5x0z9o1_500.gif
Best for at home with friends, wouldn't be optimal for the restaurant setting
you know he's the shuck master cause of that tight womb broom
Bobs burgers anyone?
I ate a dozen oysters last night. Only eleven worked.
"An Oyster opens at the Apex"
Won't work on our heavy duty NC oysters
You just get a bigger knife. ;-)
THE REAL QUESTION IS...What doesn't have a top and a bottom and a front and a back? RIDDLE ME THAT CHEFSTEPS
ur crazy doing it this way. always go through the hinge and using a paring knife?! wtf u should use the right tool an oyster knife
He is using an oyster knife, even though he said paring knife... not sure why. Also the same method he uses, putting the knife in the turning 90 degrees to pry open works just as well at the hinge.
This method prevents bits of shell and mud going into the edible part of the oyster. The hinge method is the dirty easy method. The bill method is a much more sophisticated cleaner French method which provides little-to-no grit, a better presentation, and it takes far less work once the technique is mastered.
I like oysters I like liver Grant please grant me food delivered?
Michael James media2.giphy.com/media/z1FzPhvrIZXTa/giphy.gif
ChefSteps If i was in the test kitchen giphy.com/gifs/funny-animation-qiIZmhno9owCY
Also, I will be in Seattle in November. Would love to say hi.
Michael James you win the internet! :) Also, feel free to drop by! Thanks for watching.
ice cream man!!!
extremely unsafe
It's not unsafe if you understand basic knife skills. Unsafe for an amateur, perhaps your right there. But for an amateur, shucking oysters in any method is generally unsafe. Learn the tool before using it - best advice.
Bobs burgers
Paring knife seems like the wrong option. A novice could easily stab or cut their hand. Oyster knives are designed for this very purpose.
Aw, shucks!
Kusshi?
Yup
I’ve shucked numerous oysters. Some easy some hard but this guy isn’t telling you the truth at all. I’ve seen guys that could destroy this fu fu chef and embarrass him to death. Even a novice like me.
From someone who shucks 309 oysters a night in a busy restaurant, this is bullshit!!! Haha
Any way you shuck it, it's still like eating snot.
Not going to work with these Louisiana oysters
it's false that you should swallow them whole, that's no way to savour the oyster. You should chew them, they are dead after severing the muscles anyway.
i prefer them cooked
Megañan Oysters don't die just from having those muscles severed. They don't feel pain, though... And they don't have a developed ganglion to register stress... So eating it "raw"/alive makes no ethical difference than to eating them prekilled.
As for the whole swallowing/chewing thing, you're absolutely correct