Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Pepper-Pot
Ingredients
Directions
Boil the fowl or meat with hard-boiled eggs and vegetables.
Season with coarse sea salt and pepper.
Repeat the boiling process the next day to maintain the pepper-pot.
Store the pepper-pot securely to keep it safe.
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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Meat + peppertop 19% of all pairsSmell alikelowCooked together8,777 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Meat + eggtop 22% of all pairsSmell alikemoderateCooked together6,432 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Egg + peppertop 33% of all pairsSmell alikelowCooked together50,580 recipes
Shared aroma: 2-nonenal (fatty, green).
Egg and pepper barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fowl or meat
- Provides the main body and savory richness of the stew.
- Hard-boiled eggs
- Add body and richness to the broth as they cook.
- Vegetables
- Add flavor, bulk and moisture to the pot.
“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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