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Before you jump to Oysters Raw on the Half-shell recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Could save you Dollars.
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Even though it may not taste as good, baking food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and maybe this small amount of knowledge will spur you on to use the microwave more frequently. Compared with your stove, you can make boiled water as well as steamed vegetables faster, and use quite a bit less energy, by using countertop appliances. You might believe that you save energy by washing your dishes by hand, nonetheless that is certainly not true. A dishwasher is particularly effective when it’s full before a cycle is going. Don’t dry the dishes with heat, make use of the cool dry or air dry options to increase the money you save.
The kitchen by itself offers you many small means by which energy and money can be saved. It is reasonably uncomplicated to live green, after all. Mostly, all it will take is a little bit of common sense.
We hope you got insight from reading it, now let’s go back to oysters raw on the half-shell recipe. You can cook oysters raw on the half-shell using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Oysters Raw on the Half-shell:
- You need 1 dozen Whole Oysters
- Prepare 3 large Lemon
- You need 1 tbsp Kosher Salt
- Get 1 cup Cocktail Sauce
- Use 1 Tabasco® Brand Pepper Sauce
Instructions to make Oysters Raw on the Half-shell:
- Strike oyster shells using the blunt side of a butcher knife. Be sure to strike the opening seam while holding the oyster in the vertical position.
- A few strikes will render the shell slightly ajar, insert the sharp side of the blade (not the point) and pry open to a 45° angle.
- Use the point of your knife to separate the foot of the oyster from its shell on both sides. Use your hands to open the shell completely; discard the more shallow half of the shell.
- Rinse the meat and retained shell to rid them of any shell fragments and/or sand. Serve the meat on top of each half oyster shell. For additional presentation value, serve them on a plate of crushed ice.
- Slice the lemons in half and serve on the side along with all remaining ingredients. The oysters can be enjoyed with any combination of the condiments; my personal favorite is a light squeeze of lemon juice, a pinch of salt and a dash of Tobasco sauce.
- Advise your guests to NOT chew the oysters, they are to be savored and swallowed whole.
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