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 ↓
Broiled Oysters
Ingredients
Directions
Prepare
Dry the oysters well.
Roll the oysters in seasoned cracker dust.
Broil and serve
Broil the oysters on a wire broiler over a quick fire.
Serve on a hot platter with ½ teaspoon melted butter on each oyster.
For a variation, serve the broiled oysters on toast, placing two or three large oysters on each slice.
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.
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Oyster + buttertop 12% of all pairsSmell alikemoderateCooked together8,184 recipes
Shared aroma: 2,6-nonadienal (cucumber, 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 direct heat until heated through and lightly browned.
- Cracker dust
- Forms a crisp, browned coating on the outside of the oysters while they broil.
- Melted butter
- Adds richness and fat, carrying flavor over the oysters as they are served.
The step that matters
Broil the oysters over a quick fire. Oysters cook quickly, so overcooking makes them tough and dry. A hot, fast broil browns the cracker coating before the oyster inside overheats.
“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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