Carrot & Cardamom Oysters

Posted by Mindy Lvoff Purpose: Change the flavor of a raw oyster through live-infusion Equipment Used: Rotor-stator homogenizer Oysters are little filters, eating what they strain out of the saltwater around them, ultimately tasting like what they have consumed—they are what they eat. Dave and Nils were discussing French Marennes oysters, which are green because […]