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To Broil Oysters

Oysters broiled and served with melted butter.

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 ↓

To Broil Oysters

Ingredients

Directions

Prepare

  1. Drain and wipe the oysters.

  2. Place them carefully on a wire broiler.

Make the butter

  1. In a saucepan, combine butter, salt, and pepper with hot water underneath.

Broil and serve

  1. Broil the oysters over the fire, turning the broiler to brown them nicely.

  2. As you broil them, dip them in the butter until all are cooked.

  3. Serve quickly in a heated dish.

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
Main ingredient, cooked by direct heat until firm and lightly browned.
Butter
Adds richness and moisture, and carries flavor as the oysters are dipped in it.

The step that matters

Broil and serve quickly. Oysters cook fast and turn rubbery when overcooked, so they should be watched closely under the flame. Serving them promptly keeps them hot and 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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