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Canned Oyster Saute

A quick sauté of canned oysters with bacon, flour, and pepper served on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and flour are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Canned Oyster Saute

Ingredients

Directions

Prepare

  1. Sprinkle the drained oysters with pepper and roll them in flour.

Cook

  1. In a frying pan, cook the bacon slices until all the fat is rendered.

  2. Remove the bacon and cover the bottom of the pan with the oysters.

  3. Fry the oysters until they are brown and crisp on one side, then flip and cook the other side.

Serve

  1. Serve the oysters on squares of toast.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Oyster + flourtop 25% of all pairs
    Smell alikemoderate
    Cooked together4,582 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Oysters
Form the main body of the dish and brown and crisp in the rendered fat.
Flour
Coats the oysters so they brown and crisp when fried.
Bacon
Renders fat for frying the oysters and adds savory, smoky flavor.

The step that matters

Fry the oysters until brown and crisp. Flour coating browns through Maillard reaction and the oysters need enough hot fat in the pan. Crowding the pan or flipping too early lowers the surface temperature, so the oysters steam instead of browning.

“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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