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Seafood Gumbo question: Oyster liquor
Posted on 11/9/15 at 7:37 am
Posted on 11/9/15 at 7:37 am
I've been adding the oyster liquor of 1/2 gallon tub of oysters to my stock over the last few years. Does anyone think this is a bad idea? To me it adds flavor and more liquid but I'm wondering if it hampers the blending of stock with roux.
6
Posted on 11/9/15 at 7:47 am to tewino
I drained the oysters, but not completely for the seafood gumbo I made saturday. It tasted just fine.
Posted on 11/9/15 at 8:02 am to tewino
Generally, oyster liquor in seafood gumbo is a good thing.
Posted on 11/9/15 at 8:31 am to J Murdah
quote:
I drained the oysters, but not completely for the seafood gumbo I made saturday. It tasted just fine.
I did the same on Saturday. watch your salt levels until you add the liquor as it can be salty. Mine may have been a bit salty as I added salt before the liquor while drinking lots of liquor.
Posted on 11/9/15 at 9:04 am to tewino
I always add the liquour. I also make sure I strain the liquor first.
One thing to note.
If you are buying Oysters from a grocery store the liquid may actually be just water. Often times oyster house wash thier oysters, put the oysters in a tub and add water. When I get mine from a guy in Dulac he ask if you want them washed (which is oysters in water) or unwashed which is straight from the shell with the oyster liquor. I prefer with the oysters natural juice. When I get them like that I add less of it to my stock because its stronger and often times quite salty.
One thing to note.
If you are buying Oysters from a grocery store the liquid may actually be just water. Often times oyster house wash thier oysters, put the oysters in a tub and add water. When I get mine from a guy in Dulac he ask if you want them washed (which is oysters in water) or unwashed which is straight from the shell with the oyster liquor. I prefer with the oysters natural juice. When I get them like that I add less of it to my stock because its stronger and often times quite salty.
This post was edited on 11/9/15 at 9:31 am
Posted on 11/9/15 at 9:10 am to tewino
I would hold back on salting it much if you're going to add the oyster liquid. It adds a good bit of salt..
eta- what MB said ^
eta- what MB said ^
This post was edited on 11/9/15 at 9:11 am
Posted on 11/9/15 at 10:27 am to tewino
The liquor is crucial.
Posted on 11/9/15 at 10:43 am to tewino
quote:Is there any other way? Doesn't everybody?
I've been adding the oyster liquor of 1/2 gallon tub of oysters to my stock over the last few years.
Posted on 11/9/15 at 11:11 am to Count Chocula
I kinda thought the same thing Count.
A gallon of Wilson's oysters out of Houma are incredible. And I've never seen anyone wash them before packaging. Pasteurized maybe but I try to avoid those.
I'll make an oyster pie this week to prep for Thanksgiving.
A gallon of Wilson's oysters out of Houma are incredible. And I've never seen anyone wash them before packaging. Pasteurized maybe but I try to avoid those.
I'll make an oyster pie this week to prep for Thanksgiving.
Posted on 11/9/15 at 11:26 am to Count Chocula
quote:
Is there any other way?
You can add it at the end, when you add your oysters.
quote:
Doesn't everybody?
guess not
Posted on 11/9/15 at 12:25 pm to Martini
quote:
i'll make an oyster pie this week to prep for Thanksgiving.
Please post your recipe. One of my favorite cooks and people of all time (God bless her soul) used to make a kick arse oyster pie for the holidays. I gave it a shot a few years back but it wasn't close. She used a little ground beef and ground pork in hers.
Posted on 11/9/15 at 12:32 pm to Geaux2Hell
I put one in the Recipe Book that came from Vernon Roger. It may be similar to what you've had.
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