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Beae Steaks Bkoiled

Broiled slices of young bear's meat seasoned with coarse sea salt and oil, served with sharp sauce and grated horseradish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and horseradish work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 775 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Beae Steaks Bkoiled

Ingredients

Directions

Prepare

  1. Cut slices from the thigh of the bear's meat.

  2. Season the slices with coarse sea salt.

  3. Coat the slices with oil.

Cook and serve

  1. Broil the slices until cooked.

  2. Serve with sharp sauce and grated horseradish.

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. Sauce + horseradishtop 12% of all pairs
    Smell alikemoderate
    Cooked together775 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Meat + horseradishtop 20% of all pairs
    Smell alikelow
    Cooked together100 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  3. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bear's meat
Provides the main protein, which firms and browns under the broiler's high heat.
Oil
Conducts heat and promotes browning while keeping the slice surfaces from drying out.

The step that matters

Broil the slices until cooked. Thin slices cook quickly under high heat, and overcooking squeezes moisture out of the meat proteins, leaving it dry and tough. Check the slices often near the end.

Swap the horseradish

How well each one fits the dish's main ingredients (meat, sauce):

  1. Mustardfits better
  2. Shallotfits better
  3. Horseradishthe original
  4. Capsicumfits about as well

Fit is the average pairing score against meat, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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