Adding Cheese & Milk to Oysters Rockefeller Recipe

Video Transcript

My name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to shuck an oyster and how to prepare them a couple of different ways. Alright, so it has been right about two minutes. You know, this could vary from oven to oven, person to person. Mine was about two minutes, depending on how hot your pan is and how small your onions are. It could be less. We're going to add our milk right into there. And what we're looking for here is for the milk to start boiling. As soon as the milk starts boiling, we're going to add our Parmesan cheese and melt it down. This last part is going to go pretty fast though, so you want to make sure, you're, you know, don't ever walk away from it at this point. And also, if you were really in a hurry, you could have added a little flour with the onions and the butter to make a roux there, but I'm going to thicken it down normally, which is just, see where it's boiling on this side? We'll wait until it starts boiling all the way around, which it looks like it's getting ready to. Because milk goes from nothing to a boil pretty quickly. Alright, so we're going to sprinkle in our Parm. That should take just a second for it to melt, a little more salt, a little more pepper. And so, what will happen is, if you pull this off the heat, is you'll see it stops boiling almost instantly. So we're going to reduce the milk down to about half, so it should only take another probably twenty seconds or so at the rate it's boiling.

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