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Broiled Oysters

Oysters broiled on a butter‑coated grill, served hot with butter, pepper, and coarse sea salt.

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. Prepare a double wire gridiron by rubbing it with butter.

  2. Place the oysters on the gridiron so they receive heat evenly.

Broil and serve

  1. Set the gridiron over a brisk fire.

  2. Broil the oysters on both sides without burning.

  3. Add pepper and salt to taste.

  4. Serve hot with a small lump of fresh butter.

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 that cooks through quickly over direct heat, becoming tender and browned.
Butter
Greases the gridiron so the oysters do not stick, and adds richness when served.

The step that matters

Broil the oysters on both sides without burning. Oysters are delicate and cook fast over high heat. Too much heat or time dries and toughens the flesh and chars the shell edges, so watch them closely and turn them once.

“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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