Oysters, they lock their flesh in a crustaceous shell, keeping their treasures hidden into themselves. Then we discovered and documented, as an aphrodisiac by the Romans in the second century A.D. The Romans notice the unrestrained ways of women after consuming oysters. There is also of course the love similarities theory that reminds us that if something looks like something else, it must be beneficial or good for what it resembles. The flesh of a freshly opened oyster some say resembles female genitalia.
Besides their physical resembles, oysters also have some nutritional value that blends them are considered an aphrodisiac. Oysters are high in both protein and zinc, which raises sperm and testosterone production, which in turn increases libido.
Oysters are also a source of dopamine. Unfortunately, the quantity of oysters required to see drastic results from these nutrients would be quite overwhelming. Like many foods of the sea, oysters have a slightly salty sweet scent, a smell not dissimilar to the most potent female pheromone, TMA, which has proven to be mildly stirring. Environment actually affects the taste and texture of oysters. The greater the salinity of the waters the oysters grow in, the more savory the oyster. Water temperature also determines the rate of growth and the sex. Warm waters will encourage growth and spawning. This requires a lot of energy and therefore, the oyster uses its own stored energy to try to create new life.
After the female spawn, they become thin, watery, and not very tasty. Colder water means slow growth and indefinitely postpones sexual maturity in a leaner, crisper, and more desirable texture. Winter is the best time to eat oysters, because the waters are the coldest and the oyster flavor is the best at this time.
Opening an oyster may seem a daunting task at first, but it's really quite simple, once you get the hang of it. To open an oyster you really need an oyster knife. It's a special tool that has a thick blade with a point at the end for prying open the shell’s hinge. I usually use a kitchen towel to hold the oyster and to protect my hand. If you want to place the oyster right side up, that means that flatter side is on the top and the rounded bottom keep all the oyster meat on the inside.
Next, you’ll use the point of the knife to pierce the hinge and they you’ll just gently pry until you feel it popped. Sometimes they don’t want to give up their delicious goods. Make sure that your knife is clean before you would reinsert it into the shell, then you can just slide it along the inside and loosen the oyster’s hold on the meat, on the inside. And you just open. And there you have your sweet, succulent oyster.
That juice is called the oyster liquor and you want to keep it as much of it as possible, you also want to make sure that when you're serving oysters you keep them on ice, they need to be very cold. So there we have it, our sweet, succulent oyster just waiting to be eaten by you and your loved one.
Transcription by:
Scribe4you Transcription Services