Don’t we all dream of finding a pearl in an oyster? With the help of molecular gastronomy, you can make your guests’ dreams come true. Here, we’ve created a sphere of a fine vinegar and sugar syrup, which is delightfully tangy and rich in the mouth, pairing perfectly with an oyster. The classic preparation of … Read more
The classic way to eat oysters: Finely chopped shallots in a vinegar brine, lemon juice, and Tabasco sauce. In my work with GastroFun PREMIUM, I’m fortunate to meet many talented culinary profiles. Here we had a visit from Mikkel Wejdemann (Madmikkel), who is an expert in oysters and mussels. The classic way to eat oysters: … Read more
The perfect appetizer for New Year’s Eve: McOisters – aka breaded and deep-fried oysters. If you’re afraid of oysters, this is the best way to try eating them. So forget about the sliminess, here you get a crispy, juicy, and tangy appetizer. We used large and delicious Limfjord oysters here, so they cannot be eaten … Read more