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
Remove the gills from the oysters.
Roll the oysters in cracker crumbs.
Cook and serve
Broil the oysters over a low heat until cooked.
Serve in a hot covered dish with pieces of butter on top.
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.
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Oyster + buttertop 12% of all pairsSmell alikemoderateCooked together8,184 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Large oysters
- Form the main body of the dish, cooking to a tender, juicy texture under heat.
- Cracker crumbs
- Coat the oysters, forming a crisp, lightly browned crust when broiled.
- Butter
- Adds richness and fat, melting over the oysters to moisten and flavour them.
The step that matters
Broil the oysters over a low heat until cooked. Oysters overcook quickly and turn rubbery when exposed to too much heat. Gentle heat cooks them through while the crumb coating browns without drying the oyster inside.
“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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