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Broiled Oysters

Broiled oysters are oysters coated in cracker crumbs, seasoned, grilled over coals, and served hot with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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. Wipe the oysters dry.

  2. Dip them into cracker crumbs and season with salt and pepper.

Cook and serve

  1. Place them on a wire gridiron over hot coals.

  2. Brown the oysters and serve on a hot platter with a little butter on each.

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. Pepper + buttertop 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

Large oysters
Are the main ingredient, cooked briefly until their edges firm and the flesh turns opaque.
Fine cracker crumbs
Form a crisp, golden coating that browns over the heat and protects the oyster surface.
Butter
Adds richness and moisture, melting over the hot oysters as they are served.

The step that matters

Brown the oysters on the gridiron. Oysters cook quickly over high heat. Overcooking toughens the flesh and makes it rubbery, so watch them closely until the coating browns.

“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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