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Oyster Grill

Oyster Grill is a dish of oysters cooked in a chafing dish, seasoned with butter, coarse sea salt, pepper, and served with crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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 cooks put them together in 8,184 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Oyster Grill

Ingredients

Directions

Prepare

  1. Wash, pick over, and drain the oysters.

Cook and serve

  1. Put the oysters in the chafing dish and cook until plump, removing the liquor as it flows.

  2. Season with butter, coarse sea salt, and pepper.

  3. Serve immediately with small crackers.

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 their aromas overlap, and how often cooks already put them together.

  1. Oyster + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,184 recipes

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

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Oyster + peppertop 22% of all pairs
    Smell alikelow
    Cooked together7,663 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Oysters
Are the main ingredient, cooked until plump, supplying the dish's savory flavor and texture.
Butter
Adds richness and moisture, carrying flavor over the hot oysters.

The step that matters

Removing the liquor as it flows. Oysters release liquid while cooking. If it is not drained off, the oysters can stew rather than firm up and take on a watery, diluted taste.

“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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