Why it works: Flour and lobster are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 1,034 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Crimped Cod
Ingredients
Directions
Prepare
Boil water with salt and skim it clean.
Cut cod into 1-inch thick slices.
Boil cod slices in brine for a few minutes.
Carefully remove slices and drain on a fish plate.
Dry and flour the slices.
Cook and serve
Broil the slices over a clear fire.
Serve with lobster or shrimp sauce poured over it.
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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Flour + lobstertop 22% of all pairsSmell alikemoderateCooked together1,034 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cod
- Forms the main body of the dish, cooked by boiling and then broiling.
- Flour
- Coats the dried slices, helping them brown during broiling.
- Lobster or shrimp sauce
- Adds moisture and rich seafood flavor when poured over the cooked fish.
The step that matters
Carefully remove slices and drain on a fish plate. Cod flakes apart easily after boiling, so gentle handling keeps the slices intact. Drying them well before flouring helps the surface brown rather than steam under the broiler.
“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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