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Broiled Oysters

Broiled oysters served hot with butter, sea salt, and black pepper.

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 ↓

Broiled Oysters

Ingredients

Directions

Prepare

  1. Prepare a double wire gridiron by rubbing it with butter.

Cook and serve

  1. Place the oysters on the gridiron, ensuring they receive even heat.

  2. Broil the oysters over a brisk fire, turning them to cook both sides without burning.

  3. Season with coarse sea salt and black pepper.

  4. Serve hot with a small lump of fresh butter.

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 direct heat so their flesh firms and becomes tender.
Butter
Greases the gridiron to prevent sticking and adds richness when served on the hot oysters.

The step that matters

Broil over a brisk fire, turning the oysters. High direct heat cooks the oysters quickly, and turning them cooks both sides evenly. Too long over the heat dries the flesh and makes it tough.

“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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