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 ↓
Oysters Broiled
Ingredients
Directions
Prepare
Rub the bars of a wire broiler with a little sweet butter.
Dry the oysters in a napkin and place them on the broiler.
Broil and serve
Brush a little butter over the oysters and broil over a fire free from flame and smoke.
When done on both sides, arrange the oysters neatly on toast.
Pour a little well-seasoned melted butter over the oysters and serve.
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
- Form the main substance of the dish; their own juices and fat keep them moist as they broil.
- Sweet butter
- Adds richness and helps brown the oysters' surface while they cook.
- Toast
- Gives a crisp base that soaks up juices and supports the oysters.
The step that matters
Broil over a fire free from flame and smoke. Direct flame and smoke can scorch the butter and char the oysters before their interiors heat through. Gentle, even heat cooks them evenly and keeps the delicate flesh 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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