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Oyster Plant or Salisfy

Boiled oyster plant leaves seasoned with salt, vinegar, butter, and seasoning, served as a side or salad.

From an old cookbook · modernised transcription
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Why it works: Oyster and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and 8,184 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Oyster Plant or Salisfy

Ingredients

Directions

Prepare

  1. Scrape the oyster plant under cold water.

Cook

  1. Boil the scraped oyster plant in salted water with a splash of vinegar until tender.

  2. Drain and heat the oyster plant with a little melted butter and seasoning.

Serve

  1. Serve as a side dish or use the tender leaves to make a salad.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Oyster + buttertop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together8,184 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Vinegar + buttertop 23% of all pairs
    Aroma overlapmoderate
    Mentioned together13,513 recipes

    Shared aroma: isoamyl acetate (banana, pear).

  3. Oyster + vinegartop 29% of all pairs
    Aroma overlaplow
    Mentioned together1,024 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Oyster plant
Is the main vegetable, providing the dish's flavour and tender texture when boiled.
Butter
Adds fat and richness when the cooked oyster plant is heated with it.

The step that matters

Boil until tender. Boiling softens the fibrous root fully; stopping early leaves it tough and stringy. The vinegar in the water helps keep the pale colour of the root from darkening.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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