Gastronomicom Miami

International Culinary Academy - 1 Michelin star level professional cooking and pastry classes. Conduct by French Chefs with high experience in the fields.
Many people enjoy oysters raw on the half-shell, with just a splash of lemon or hot sauce.Then there are those for whom oysters must be cooked. Oysters are too moist for such techniques as sauteing, grilling or baking. Frying produces a crisp exterior that is alien to the naturally slippery and silky texture. When they're baked with spinach on top, as in oysters Rockefeller, the oyster taste is buried by the topping.