[ETCM]

I use this same process for steak, chicken, shrimp, some fish, etc. It’s called “sous vide”. Cook a nice thick steak for 2 hours at 130 degrees, then sear it for 30 seconds on each side and you have a perfect steak, medium rare all the way through with just a thin layer of sear on the outside. If you like a nice thick swordfish steak, there is no better way to prepare than sous vide.

[Zhang Fei]

[I use this same process for steak, chicken, shrimp, some fish, etc. It’s called “sous vide”. Cook a nice thick steak for 2 hours at 130 degrees, then sear it for 30 seconds on each side and you have a perfect steak, medium rare all the way through with just a thin layer of sear on the outside. If you like a nice thick swordfish steak, there is no better way to prepare than sous vide.]

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Excellent idea. The difference here is that commercial food processors are prepping oysters to be eaten raw. I expect that restaurants, out of an excess of caution, will let the oysters marinade in hot sauce or whatever acidic condiment they use, for more than a couple of minutes before serving it, given that it is *raw*.