Vacuum Cooking Recipe: Baked Oyster
Ingredients
Directions
Step 1: Clean the oyster and crack its shell. Meanwhile, slice the lemon and put it aside.
Step 2: Take out the oyster and place it in the vacuum bag with olive oil, dill and thyme. Cook them in the sous vide cooker at low temperature (60℃) for 8-9 minutes, then set aside.
Step 3: Add some water, salt and soy lecithin into the lemon juice and whip it into a frothy treat.
Step 4: Make the creamy sauce: Melt the butter and the flour in the same-size ratio and fry with the chopped onion. Next, add milk, salts, sugar, white pepper and ground nutmeg until fragrant.
Step 5: Allow the cooked oyster to simmer gently with creamy sauce, a pinch of salt, brandy, and sprinkle a little cheese over them.
Step 6: Place the oyster in the shell and put another layer of Parmesan cheese. Bake it in the oven at 200℃ until topping is browned, then drizzle with olive oil.
Step 7: Use the culinary torch to bake the lemon wrapped with sugar and place beside the oyster garnished with thyme and caviar.
Step 8: Take the baked olivines out of the oven and put them on the bottom of the plate. Drizzle with some brandy and light the fire.
| Oyster | One | Chopped Onion | 5g |
| Mozzarella Cheese | 15g | Dill | 3g |
| Thyme | 3g | Calcium | 3g |
| Lemon | One | Sale | 3g |
| Sugar | Proper Amount | Ground Nutmeg | Small Amount |
| White Pepper | 5g | Olive Oil | 10g |
| Parmesan Cheese | 3g | Butter | 15g |
| Flour | 15g | Milk | 80ml |
Directions
Step 1: Clean the oyster and crack its shell. Meanwhile, slice the lemon and put it aside.
Step 2: Take out the oyster and place it in the vacuum bag with olive oil, dill and thyme. Cook them in the sous vide cooker at low temperature (60℃) for 8-9 minutes, then set aside.
Step 3: Add some water, salt and soy lecithin into the lemon juice and whip it into a frothy treat.
Step 4: Make the creamy sauce: Melt the butter and the flour in the same-size ratio and fry with the chopped onion. Next, add milk, salts, sugar, white pepper and ground nutmeg until fragrant.
Step 5: Allow the cooked oyster to simmer gently with creamy sauce, a pinch of salt, brandy, and sprinkle a little cheese over them.
Step 6: Place the oyster in the shell and put another layer of Parmesan cheese. Bake it in the oven at 200℃ until topping is browned, then drizzle with olive oil.
Step 7: Use the culinary torch to bake the lemon wrapped with sugar and place beside the oyster garnished with thyme and caviar.
Step 8: Take the baked olivines out of the oven and put them on the bottom of the plate. Drizzle with some brandy and light the fire.
