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Broiled Oysters

Broiled oysters are oysters coated in butter and cracker crumbs, broiled until cooked.

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. Drain the oysters.

  2. Dip the oysters in melted butter.

  3. Roll the oysters in seasoned, powdered cracker crumbs.

  4. Rub a fine wire broiler with salt pork.

Broil

  1. Place the oysters close together on the broiler.

  2. Broil under the oven flame, turning from side to side, avoiding intense heat.

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. Oyster + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together1,255 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Butter + porktop 13% of all pairs
    Smell alikemoderate
    Cooked together13,933 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

What each ingredient does

Oysters
Serve as the main ingredient, cooked briefly so they stay tender and juicy.
Melted butter
Carries the cracker crumbs and adds richness and fat for browning.
Cracker crumbs
Form a crisp, golden coating that protects the oysters from direct heat.

The step that matters

Broil under the oven flame, avoiding intense heat. Oysters are delicate and overcook quickly; turning them from side to side and avoiding intense heat lets the coating brown while the inside stays moist and tender rather than tough and shrunken.

“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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