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Oyster Cooking Tips
-Raw oysters should always be served chilled on a bed of ice. Thinly-sliced, buttered pumpernickel or crisp thin crackers complete the raw oyster eating experience.
-Relaxing the muscles to shuck oysters is easier if you toss them in the freezer for about 10 to 15 minutes, but don't forget them!
-If you have live oysters to be used in a cooked dish, rather than for eating raw, you can steam (a few seconds will do it) or microwave (about 30-60 seconds on high depending on the oven wattage) them just until the shells open. Then cut them from the shells and proceed.
-Oysters are salty by nature, so most recipes using oysters will not need to be salted.
-Choose freshly-shucked oysters for broiling, smoking, or baking on the half-shell.
-As with many foods, size and age make a difference -- smaller and younger oysters will most likely be more tender.
-Most importantly, cook oysters gently to avoid turning them into a rubbery, chewy waste of good shellfish. When the edges begin to curl, they've had enough heat.