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Steamed Oysters

Steamed oysters served with butter, pepper, and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Steamed Oysters

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Wash and drain the oysters.

Steam

  1. Place them in a shallow pan and set it in a steamer over boiling water.

  2. Cover and steam until plump with ruffled edges, about 5-10 minutes.

Serve

  1. Transfer to a heated dish, add butter, pepper, and salt, and serve.

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 by steam until plump and tender.
Butter
Adds richness and moisture, melting over the hot oysters for a silky finish.

The step that matters

Steam until plump with ruffled edges. Oysters turn firm and rubbery when overcooked, since their proteins tighten under sustained heat. Stopping once the edges ruffle and the bodies plump keeps them tender and juicy.

“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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