Pages tagged Glycogen
What Makes an Oyster Creamy
Glycogen, finishing, cold water and liquor volume: how growers build a creamy oyster, and why the milky summer oyster is a different thing entirely.
Oyster Seasons Explained
Oysters store sugar in the cold and spend it spawning when the water warms. Why they have seasons, and when to eat them in France, Japan, North America, Australia and New Zealand.
Gillardeau vs Kumamoto
A big French Pacific against a thumb-sized Japanese species. What the chemistry says about cream, sweetness and salt, and which one to order.
Why Winter Is the Right Season
The R-month rule is roughly right and explains nothing. Glycogen and spawning temperature explain it, and they tell you which oysters to order as well as when.
The Sterile Oyster in the Room
Triploid oysters are bred to be sterile, and they now fill much of the commercial supply. They stay sweet in summer, carry fewer amino acids, and menus rarely say which you are eating.
The Sugar Behind the Creaminess
The R-month rule is folklore, and glycogen is the chemistry underneath it. How an oyster's stored carbohydrate rises and falls across the year, and what that does to body and sweetness.