How to Open Clams & Oysters | Jacques Pépin Cooking At Home | KQED

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54.5 هزار بار بازدید - 3 سال پیش - Jacques Pépin shares techniques for
Jacques Pépin shares techniques for opening clams and oysters. It can be dangerous and takes a lot of practice, so please be careful when trying this at home. You'll need an assortment of oyster knives, a paring knife, pliers, and a thin-edged spoon. Jacques' dear friend Julia Childs says you can even use a can opener in a pinch. Aw shucks!  

What you'll need:
Horseradish sauce for clams: mix horseradish, ketchup, hot sauce, lemon juice or mild vinegar.
Mignonette sauce for oysters: black peppercorns, 3 tbl shallots, chives, salt, red wine vinegar.

Serve with black bread and butter.

Jacques Pépin Cooking At Home
Episode 132: How to open Clams and Oysters
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About Jacques Pépin Cooking At Home:

Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​
3 سال پیش در تاریخ 1399/12/27 منتشر شده است.
54,551 بـار بازدید شده
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