Why it works: White wine and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,776 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Pickled Pigs' Feet
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Remove the hoofs from the pigs' feet and thoroughly shave or singe them clean.
Scald the cleaned feet and place them in a pickle solution at about 85°F (29°C) for a week to ten days.
For the pickle, use a mixture of water and coarse sea salt, adding saltpetre if desired.
After pickling, cook the feet in a wooden receptacle, keeping the temperature just under boiling for about 2.5 hours.
Once cooked, chill the feet, wash them in cold water, and split them lengthwise.
Pack the split feet in 45°F (7°C) white wine vinegar.
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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White wine + vinegartop 11% of all pairsSmell alikemoderateCooked together1,776 recipes
Shared aroma: beta-damascenone (apple, rose).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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