Why it works: Beef and jicama work together. They rank in the top 23% of all ingredient pairs, and 8 recipes mention both. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
The recipe
1 saladIngredients
Contains: egg, peanut, soy (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
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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Beef + jicamatop 23% of all pairsAroma overlaplowMentioned together8 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
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Garlic + oniontop 1% of all pairsAroma overlapstrongMentioned together29,030 recipes
Shared aroma: furaneol (caramel, strawberry).
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Lettuce + cucumbertop 2% of all pairsAroma overlapstrongMentioned together1,409 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Radish + cucumbertop 2% of all pairsAroma overlapstrongMentioned together212 recipes
Shared aroma: eucalyptol (eucalyptus, herbal).
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Beef + oniontop 3% of all pairsAroma overlapmoderateMentioned together17,091 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
Flavor stand-ins for the ginger
How well each one fits the dish's main ingredients (sauce, garlic, beef, lettuce, onion, radish, cucumber):
- Corianderabout as good a flavor fit
- Celeryabout as good a flavor fit
- Capersabout as good a flavor fit
- Gingerthe original
Fit is the average pairing score against sauce, garlic, beef, lettuce, onion, radish, cucumber. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).
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