Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 14,036 recipes mention both. Both carry beta-phellandrene, which smells minty, terpene. The science ↓
The recipe
Ingredients
Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Pick and wash the fowl, singe off any hairs, and truss it.
Dust the fowl with flour.
Place the fowl in boiling water and simmer gently for 40 minutes.
Serve with parsley and butter, or any of the suggested sauces on the side.
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 aroma chemistry they share, and how many recipes mention both.
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Parsley + lemontop 1% of all pairsAroma overlapstrongMentioned together14,036 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Parsley + celerytop 2% of all pairsAroma overlapstrongMentioned together6,805 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Lemon + celerytop 2% of all pairsAroma overlapstrongMentioned together3,467 recipes
Shared aroma: beta-phellandrene (minty, terpene).
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Butter + oystertop 5% of all pairsAroma overlapstrongMentioned together8,175 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Flour + buttertop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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