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Blanketed Oysters

Oysters wrapped in bacon and served hot on toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and pepper are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 7,663 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Blanketed Oysters

Ingredients

Directions

Prepare

  1. Drain the oysters and season them with coarse sea salt and black pepper.

  2. Cut the fat bacon into very thin slices.

  3. Wrap each oyster in a slice of bacon and secure it with a wooden toothpick.

Cook and serve

  1. Heat a frying pan until very hot.

  2. Cook the wrapped oysters until the bacon is crisp.

  3. Serve the oysters on small pieces of toast while very hot.

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 + 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
Provide the main filling, cooking gently in their own juices inside the bacon.
Fat bacon
Adds fat and salty flavour, and crisps as it renders around the oysters.

The step that matters

Cook the wrapped oysters until the bacon is crisp. Oysters cook quickly and turn rubbery if overheated, while the bacon needs enough heat to render and crisp. Serving them very hot, as the record directs, keeps the bacon crisp and the oysters tender.

“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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