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Broiled Oysters

Oysters broiled with melted butter, salt, pepper, served on toast with pickles.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 the oysters as you would for frying and dry them well.

  2. Dip the oysters in melted butter.

  3. Rub a fine wire broiler with butter or salt pork.

Broil and serve

  1. Place the oysters on the broiler over hot coals and cook until the juice flows.

  2. Serve the oysters on rounds or squares of toast, three or four on each piece.

  3. Pour a little melted butter over the oysters and season with pepper.

  4. Serve with any kind of pickles.

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 until their juice flows and they firm up.
Melted butter
Adds richness and moisture, coating the oysters so they do not dry out under heat.

The step that matters

Place the oysters on the broiler over hot coals and cook until the juice flows.. Heat cooks the oysters quickly, and removing them as soon as the juice flows keeps them 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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