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Panned Oysters

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Oyster and butter match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 8,175 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Panned Oysters

Ingredients

Directions

  1. Drain the oysters from their liquid.

  2. Heat a pan over high heat.

  3. Add the oysters to the pan; cook until they begin to curl.

  4. Add butter, pepper, and coarse sea salt to taste.

  5. Serve on toast or on their own, as preferred.

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 aroma chemistry they share, and how many recipes mention both.

  1. Oyster + buttertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together8,175 recipes

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

  2. Butter + peppertop 11% of all pairs
    Aroma overlapstrong
    Mentioned together85,512 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Oyster + peppertop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together7,651 recipes

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

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

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