How to Make Oysters Rockefeller
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- Опубликовано: 9 дек 2020
- It’s the most wonderful time of the year… you heard right, it’s oyster season! Celebrate the holidays with Oysters Rockefeller! These are perfect to serve as appetizers before the main holiday meal.
This recipe makes enough Rockefeller topping for about 60 oysters, so you can freeze any remaining topping for seconds. Don’t worry, we know you’ll be coming back for more.
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Didn't realize it was that simple. As long as you do it right and don't mess up the roux. A restaurant could easily make a big jug of the topping and keep cycling in fresh oysters. Could probably charge 30-40 bucks as an appetizer.
Gotta love lol the hateful comments eh? Good grief people say anything when they are anonymous. Anyway, I like the approach. Will try it. It’s not the traditional perhaps but who says one size has to fit all…?! Thx for the vid
So, if you ordered a ham and cheese sandwich and I served you peanut butter and jelly, that would be ok, too?
Oysters Rockefeller is an oyster on tbe half shell broiled with a compound butter that includes butter, watercress, celery, green onion, parsley, tarragon, bread crumbs, salt and pepper and Pernod. There's no roux, bacon or other random ingredients. People just put random shit on an oyster and call it oysters Rockefeller, and people who know what the dish is supposed to be aren't supposed to say anything, huh? If you go tona deli and order a Reuben sandwich, and get served smoked turkey on sourdough, don't complain because who says it has to rye bread, sauerkraut, pastrami, Swissand Russian dressing? Maybe I make mine with sourdough, turkey, cheese whiz and kimchi.
can you even taste them with all that extra?...guess ill find out tomorrow - testing 7 recipes on 7 oysters to see which i like best
Which was best?
really amazing cooking. full watched.Iam your new subscriber.keep in touch.
Not enough spinach
And that’s how you get ecoli lol
I have had it dozens of times. Never got ecoli. Not sure what drugs you are on.
Rue... why is that important tho?
Roux thickens the cream sauce.
Oh man, now my mouth is WATERING!!! SHAME ON YOU!!!
Does oyster rockefellar try to kill off half the worlds oyster population like its namesake try to kill off half the worlds human population
Calm down Sparky, it is just a food tutorial. Not a political statement. Put it back in your pants. Sheesh!
This is NOT oysters Rockefeller. This is NOT EVEN CLOSE to oysters Rockefeller. There's no roux, spinach nor bacon in oysters Rockefeller. This is lazy. This is a chef cooking by urban legend without even remotely understanding what he's trying to copy. This is NOT a "take" or "version". A "take" or "version" has to have something in common with the original beyond oysters.
Hey - you forgot to tell us how it's actually done...
I mean, unless you just wanted to be a bitch and tear this guy down.
Although I agree with you, the original recipe is still a secret so you don't really know. I learned in the 80's and it was LOT'S of spinach, fennel, green onion and Pernod. Broil the oysters first, top with spinach mixture and then bechamel and then toast in a broiler to brown the bechamel. When people put bacon in it they are mixing it up with clams casino. And yes I know the rumor is the original was made with watercress, not spinach. I will always make it with spinach and fennel.
@@drk321 Dude, I worked at Brennan's in New Orleans where it was INVENTED. I KNOW the Goddamn recipe.