oyster quandry
Sorry for my seemingly endless arcane questions! But I have another one: I have a quart of raw oysters that need cooking, soon! I'm going to buy some already-prepared artichoke soup and add them to the soup, but I'm not eating the soup until tomorrow.
Do I 1) heat the soup tonight, add the oysters, then reheat the newly created oyster artichoke soup tomorrow, or 2) add some heat to the oysters tonight, save them, then add them to the soup tomorow before reheating? I know it's not a big deal in the grand scheme, but I just don't want these oysters to spoil. Thanks!
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nomadchowwoman
Dec 1, 2010 03:12 PM
Prolonged heating will make those babies rubbery.
If they must be cooked immediately, heat the soup tonight and once it's hot, put in the oysters, just to get them hot/heat them through. Remove the soup from heat source.
Tomorrow, before you re-heat the soup, take the oysters out; add them to the soup only once it's heated and you're ready to eat it.›1 Reply -
hotoynoodle
Dec 1, 2010 02:57 PM
are the oysters shucked already? if not you have a few days window, so i'd not put them in the soup til you're ready to heat it.
if they are shucked, i'd get them cooked pronto and re-heat the soup very very gently.
