Totally agree. I've seen this technique presented before in a non-rushed manner and it was very impressive, so I am really not sure why they felt the need to rush the process here when they are presenting it against a lineup of other methods. If this was my first exposure to cryo-shucking I definitely wouldn't hold it in particularly high regard, considering the presentation made it seem like it was basically on par with more traditional shucking techniques. It also would have been nice to discuss pros and cons of each method and recommendations to avoid unique pain points or risks. This was a surprisingly disappointing video from ChefSteps, IMO.
@@VictorRiley That definitely would be a fun throwback, but the channel has shifted styles to match the new target audience. Nothing wrong with that, though I do admit it took me a little bit to become accustomed. This specific rushed feeling video is something I truly hope is a one-off, and ideally will be rectified with a supplementary video or two. Time will only tell though.
I love your cryo poaching method. Its a really handy method to do as you said a hundred oysters at a time for say an event such as a wedding. Definitely a talk piece something pretty cool and also saves you a lot of time. It won't completely shuck but it takes the hard part out of the equation and frees up your hands for doing other stuff. I've worked solo events where I've done 60 80 dozen oysters in like 3-4 hrs. Being able to 'pre' shuck using this method for banquet type scenarios rather than popping hinges would be a real change. The market application for large scale production and such goes without saying. Truly a game changer.
Is there any difference at all to the final product? Why did Sasha want to shuck all your oysters the traditional way when the cryo method was an option?
@@chefsteps how do you actually get your nitrogen do you supply the Dewar etc. Iow where's the break even minimum n2 delivery volume oyster qty where it starts to be economical. Or is this just cool as hell and low labor :)
Any shellfish works with these techniques, although they all need slightly different timing based on size and kind of shellfish. A short trial or two with your shellfish on hand will give you exact answers.
I liked the video. The French make knives specifically for opening oysters directly at the adductor muscle (I call it the French side entry) and they are not pairing knives. The company Déglon makes some great ones and Toadfish in the USA makes a fantastic oyster knife. Most hinge style oyster knifes suck and make it so much harder to open an oyster compared to the French style because they are way too thick. I use a French style knife on the hinge when the side entry(always my first choice) is not working well and the knife slides in much easier. R Murphy makes a beautiful and expensive oyster knife that I find totally worthless because the tip is so thick.
@@KlienpennyRentalsad (toward) ab (away) adductor (draw toward) If you do the hand rare med well poke comparison the rare bit is the adductor that draws the thumb in towards your hand.
Peu importe la façon dont vous ouvrez les huîtres, ne les mettez jamais sur la glace. Le froid masque les fines saveurs. Mélangez le sel avec un peu de blanc d'œuf et disposez les huîtres dessus.
I really loved your videos pre Sousvide era... The production value, the informations everything was crazy good! But for the newest time your videos seem a little rushed and not on par with your previous standart... Doing a video about 4 different ways of shucking oysters while having not enough time to show one of them the right way... Wearing 2 bracelets in a video about pro cooking and highend cuisine while running your fingers through your hair multiple times feels off. What are those cuts with the blanching method ? 1,5second cut to the ice water, missing the oysters going into the water, even out of focus and then cut back to the big picture. Also: What is going on with that microphone? Felt like hearing Matt through a tin can.
Obstructive, yes. As for hygiene, silver is biostatic (kills bacteria via contact). Not as aggressively as copper, but still respectable. Imo the bracelets are a non-issue.
@@johnmchumphreson7095Silver is more bacteriostatic than copper. Also, it is very unhygienic. You get bits of arm hair and chunks of skin in your food. Yum yum!
I’d be interested in seeing the patented method in a non-rushed / impatient manner!
Totally agree. I've seen this technique presented before in a non-rushed manner and it was very impressive, so I am really not sure why they felt the need to rush the process here when they are presenting it against a lineup of other methods. If this was my first exposure to cryo-shucking I definitely wouldn't hold it in particularly high regard, considering the presentation made it seem like it was basically on par with more traditional shucking techniques. It also would have been nice to discuss pros and cons of each method and recommendations to avoid unique pain points or risks. This was a surprisingly disappointing video from ChefSteps, IMO.
Yeah, give us an old-style music-and-text ChefSteps video on this technique specifically, please!
@@VictorRiley That definitely would be a fun throwback, but the channel has shifted styles to match the new target audience. Nothing wrong with that, though I do admit it took me a little bit to become accustomed. This specific rushed feeling video is something I truly hope is a one-off, and ideally will be rectified with a supplementary video or two. Time will only tell though.
I always learn from you guys.
Appreciate that!
I love your cryo poaching method. Its a really handy method to do as you said a hundred oysters at a time for say an event such as a wedding. Definitely a talk piece something pretty cool and also saves you a lot of time. It won't completely shuck but it takes the hard part out of the equation and frees up your hands for doing other stuff. I've worked solo events where I've done 60 80 dozen oysters in like 3-4 hrs. Being able to 'pre' shuck using this method for banquet type scenarios rather than popping hinges would be a real change. The market application for large scale production and such goes without saying. Truly a game changer.
I learned the French reach around differently 😂 love the video
worked at a place where we placed them in the -60°C blast chiller and they would open when defrozen, so I guess the same as the cryo one
very informative. thanks for the assist.
I can make #5
Can I put a patent on this 5th shucker?
Vibro is on the shell or in the flesh? Wouldnt cryo or poach sterilize the shell where the bacteria are?
Is there any difference at all to the final product?
Why did Sasha want to shuck all your oysters the traditional way when the cryo method was an option?
Great question, you’d have to ask him. But we ended up crying shucking them all and they turned out perfect!
@@chefsteps how do you actually get your nitrogen do you supply the Dewar etc. Iow where's the break even minimum n2 delivery volume oyster qty where it starts to be economical. Or is this just cool as hell and low labor :)
Nice tips. Blanching is definitely more accessible for the home cook. So what other shellfish could benefit from cryo shucking?
You can use it to get crab legs out of the shell in a single piece because the temperature causes the meat to retract from the shell
Any shellfish works with these techniques, although they all need slightly different timing based on size and kind of shellfish. A short trial or two with your shellfish on hand will give you exact answers.
I liked the video. The French make knives specifically for opening oysters directly at the adductor muscle (I call it the French side entry) and they are not pairing knives. The company Déglon makes some great ones and Toadfish in the USA makes a fantastic oyster knife. Most hinge style oyster knifes suck and make it so much harder to open an oyster compared to the French style because they are way too thick. I use a French style knife on the hinge when the side entry(always my first choice) is not working well and the knife slides in much easier. R Murphy makes a beautiful and expensive oyster knife that I find totally worthless because the tip is so thick.
Exactly!
Adductor muscle, not abductor. Good video, though! Most helpful. Thanks!
Good to know, I always called it the abductor muscle as well.
@@KlienpennyRentalsad (toward) ab (away) adductor (draw toward) If you do the hand rare med well poke comparison the rare bit is the adductor that draws the thumb in towards your hand.
Accent:)
lol the guy in the background at the sink turning when Grant is talking about hand stabbing at 2:32
Thanks!
Happy Father's Day to all you Father's out there... First!
Peu importe la façon dont vous ouvrez les huîtres, ne les mettez jamais sur la glace. Le froid masque les fines saveurs. Mélangez le sel avec un peu de blanc d'œuf et disposez les huîtres dessus.
you can't shuck up science like that man, it's shellfish
You know Chef Matt might have stabbed himself before the way they looked over as Grant mentioned it.
Abductor muscle! 😂
Repeatedly running your fingers through *your* hair while you're shucking raw oysters is absolutely repulsive.
Do whatever you want in your own kitchen.
It's a demo.
علي موحان💞💞💕💕💕❤💞❤💞❤💞❤💞❤💞❤💞💕💞❤🧡❤❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡❤🧡💕🧡❤🧡❤❤🧡🤲
I really loved your videos pre Sousvide era... The production value, the informations everything was crazy good!
But for the newest time your videos seem a little rushed and not on par with your previous standart...
Doing a video about 4 different ways of shucking oysters while having not enough time to show one of them the right way...
Wearing 2 bracelets in a video about pro cooking and highend cuisine while running your fingers through your hair multiple times feels off.
What are those cuts with the blanching method ? 1,5second cut to the ice water, missing the oysters going into the water, even out of focus and then cut back to the big picture.
Also: What is going on with that microphone? Felt like hearing Matt through a tin can.
Heard! This was just us trying to get some YT info out there from an event we did. More coming;)
only an american would think to patent pouring liquid nitrogen over something. anyone can do that.
Wearing 2 silver bracelets in the while working that was not standard of pro culinary. They cause obstructions and unhygienic for foods!!!!
Obstructive, yes. As for hygiene, silver is biostatic (kills bacteria via contact). Not as aggressively as copper, but still respectable. Imo the bracelets are a non-issue.
It's a demo vid for youtube, chill.
@@johnmchumphreson7095Silver is more bacteriostatic than copper. Also, it is very unhygienic. You get bits of arm hair and chunks of skin in your food. Yum yum!