Name: Curried Oysters
Ingredients: Oysters; Curry sauce made from oyster liquor; Egg yolks; Cream; Rice; Oyster liquor

Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Curried Oysters

Ingredients

Directions

Scald and drain the oysters.
Prepare a curry sauce using the oyster liquor.
Finish the sauce with egg yolks and cream.
Boil rice in some of the scalded oyster liquor.
Serve the curried oysters in the center with rice as a border.

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.

Sauce + creamtop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Oyster + eggtop 14% of all pairs

Smell alikemoderate

Cooked together4,103 recipes

Shared aroma: 2-nonenal (fatty, green).
Oyster + saucetop 14% of all pairs

Smell alikemoderate

Cooked together2,233 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Oyster + creamtop 17% of all pairs

Smell alikemoderate

Cooked together2,886 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Oyster + ricetop 18% of all pairs

Smell alikemoderate

Cooked together490 recipes

Shared aroma: 2,4-nonadienal (fatty, green).